Sweet & Sour Chicken Curry (Hot, Sour & Sweet!)

larry #2's Note:

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!

• Total Time: 1 hrs 5 mins
• Prep Time: 45 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 cups

• 2 lbs chicken , cut in small chunks
• 15 ounces small shell pasta , cooked
• ½ cup white vinegar
• 1 (12 ounce) can tomato paste
• 6 garlic cloves , chopped
• 6 teaspoons hot curry paste
• 1 tablespoon hot curry powder
• ½ teaspoon cayenne
• 1 (28 ounce) can tomatoes , blended
• ¼ cup raisins
• 3 lbs broccoli florets , defrosted
• 1 lb peas , defrosted
• 2 teaspoons lime juice
• 2 tablespoons grated fresh ginger
• ½ cup mincemeat or ½ cup sweet chutney
• 4 ½ 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.

Reviews

[Karen Elizabeth]

very interesting recipe :D I halved it, which was plenty for four people. I used chicken fillets (chicken tenders), & cubed them. I omitted the raisins, since I don't care for them, and used the sweet chutney option. I used fresh broccoli. i did allow the chicken to cook for several minutes in the spices, before adding the vegetables, and added the peas towards the end, so that they wouldn't over cook. I added the coconut milk at the same time as the broccoli. I decided to omit the pasta, and rather serve this over couscous, which gave me plenty of sauce, which we enjoy. I found this more spicy than sweet and sour, but it was good. Another time, I might add chopped pineapple and some cubed bell pepper, if I wanted a sweeter curry. Good recipe, Larry, thank you! made for PAC Fall 2008