Sweet & Sour Chicken Curry (Hot, Sour & Sweet!) |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Originally this was a recipe was from Feb 2007 Gourmet,but I DRASTICALLY changed it to a sweet+sour curry. I used tiny shells(cooled) to mix with the curry,+IT TURNED TASTING GREAT! Ingredients:
2 lbs chicken, cut in small chunks |
15 ounces small shell pasta, cooked |
1/2 cup white vinegar |
1 (12 ounce) can tomato paste |
6 garlic cloves, chopped |
6 teaspoons hot curry paste |
1 tablespoon hot curry powder |
1/2 teaspoon cayenne |
1 (28 ounce) can tomatoes, blended |
1/4 cup raisins |
3 lbs broccoli florets, defrosted |
1 lb peas, defrosted |
2 teaspoons lime juice |
2 tablespoons grated fresh ginger |
1/2 cup mincemeat or 1/2 cup sweet chutney |
4 1/2 cups coconut milk |
Directions:
1. Cook shells.
2. In a separate large pot, combine mincemeat, vinegar, ginger, garlic, tomato paste, curries, lime juice, raisins and briskly simmer.
3. Add chicken, all vegetables, and simmer 20 minutes; taste and correct seasonings.
4. When done, let cool and then mix in cooked COOLED pasta WITH IT.
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