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

READY IN: 1hr 5mins
Recipe by larry 2

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!

Top Review by 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

Ingredients Nutrition


  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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