Uploaded June 2026 | Updated September 2026, 2 weeks ago
A lip-smacking tangy curry with plenty of heat. Almost like a curry version of sweet and sour but with a lusciously thick and spicy sauce.
Ingredients
1 large onion peeled and roughly chopped
2 cloves garlic peeled
2 tsp minced ginger
3 tbsp ghee or vegetable oil
3 chicken breasts chopped into bitesize chunks (this is about 525g or 18.5oz)
½ tsp ground cinnamon
2 tbsp medium curry powder (go with hot if you like your curry really hot)
½ tsp hot chilli powder
1 tsp paprika
¼ tsp ground fenugreek
½ tsp tamarind paste
1 tbsp lemon juice
2 tbsp sugar
¾ tsp salt
400 ml (14 oz) passata
2 tbsp tomato puree paste for US
2 red chillies roughly chopped (I use fresno or serrano – which are relatively mild)
60 ml (1/4 cup) chicken stock
To Serve:
fresh chopped coriander
lemon slices
boiled rice
Instructions
✅Add the onion, garlic, and ginger to a mini food processor and blend to a paste.
✅Heat the ghee (or oil) in a large frying pan over a high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.
✅Add the chicken and cook for 2-3 minutes, stirring often, until sealed.
✅Turn the heat down to medium and add the cinnamon, curry powder, chilli powder, paprika, ground fenugreek, and tamarind paste. Cook for 1 minute, stirring constantly.
✅Add in the lemon juice, sugar, salt, passata, tomato puree, chopped chillies, and chicken stock. Bring to the boil, then simmer for 10 minutes.
✅Serve with fresh coriander, a slice of lemon, and boiled rice.
A lip-smacking tangy curry with plenty of heat. Almost like a curry version of sweet and sour but with a lusciously thick and spicy sauce.
Ingredients
1 large onion peeled and roughly chopped
2 cloves garlic peeled
2 tsp minced ginger
3 tbsp ghee or vegetable oil
3 chicken breasts chopped into bitesize chunks (this is about 525g or 18.5oz)
½ tsp ground cinnamon
2 tbsp medium curry powder (go with hot if you like your curry really hot)
½ tsp hot chilli powder
1 tsp paprika
¼ tsp ground fenugreek
½ tsp tamarind paste
1 tbsp lemon juice
2 tbsp sugar
¾ tsp salt
400 ml (14 oz) passata
2 tbsp tomato puree paste for US
2 red chillies roughly chopped (I use fresno or serrano – which are relatively mild)
60 ml (1/4 cup) chicken stock
To Serve:
fresh chopped coriander
lemon slices
boiled rice
Instructions
✅Add the onion, garlic, and ginger to a mini food processor and blend to a paste.
✅Heat the ghee (or oil) in a large frying pan over a high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.
✅Add the chicken and cook for 2-3 minutes, stirring often, until sealed.
✅Turn the heat down to medium and add the cinnamon, curry powder, chilli powder, paprika, ground fenugreek, and tamarind paste. Cook for 1 minute, stirring constantly.
✅Add in the lemon juice, sugar, salt, passata, tomato puree, chopped chillies, and chicken stock. Bring to the boil, then simmer for 10 minutes.
✅Serve with fresh coriander, a slice of lemon, and boiled rice.
