A medium hot, sweet and sour Parsi dish. Traditionally served at asian weddings but has been adapted to BIR cooking techniques and has become a has popular dish in many UK restaurants in recent years.
The sweetness comes from the Jaggery and the sour from the lemon producing this unique hot, sweet and sour dish.
Any meat or vegetables can be substituted as this is not exclusively a chicken dish.
Recipe supplied by Mick Crawford
Cooking time 5 – 10 minutes
1 chefs spoon vegetable oil
2 chefs spoons of pre-cooked onion/pepper mix
3 tbsp watered down tomato paste
1 tbsp mix powder
¼ tsp salt
1 tsp chilli powder
1 tsp methi
1 tbsp jaggery (sugar can be used)
1 tbsp mango chutney
1 tbsp lemon juice
8 pieces of pre-cooked chicken or other meat.
250 ml hot base gravy
1 tbsp fresh coriander
2 quarters of a fresh tomato,
Heat up the oil in a pan, add the pre-cooked onion/pepper mix
Fry for about a minute, and add the tomato paste, mix powder, salt, chilli powder and fenugreek leaves. Stir in well and fry for about 30 seconds then add the sugar and mango chutney and stir in
Add the lemon juice, meat and half the base gravy and stir in well.
Cook and occasionally stir for about 1 minute then add the tomato quarters and coriander.
Add more base gravy, stir well in and cook for a bit longer until the sauce has reduced to the right thickness.
Garnish with fresh coriander.