Patak's Sweet and Sour Madras Chicken Curry recipe
A gorgeous Indian-Chinese dish from Patak’s. A cross between a Madras curry and sweet and sour chicken.
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Cooking tools:
- Griddle
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- Chef's knife
- Cutting board
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- Stove
- Baking sheet
- Aluminum foil
- Mixing bowl
- Spatula
- Spoon
- Measuring spoon
- Measuring cup
- Kitchen scale
- Refrigerator
- Serving platter
Ingredients
- ½ Patak's Madras paste pot (35g)
- 2 tbsp cornflour
- 1 tbsp dark soy sauce
- 1 tsp water
- 500g skinless, boneless chicken thighs (diced into 3cm cubes)
- oil (for roasting, I use vegetable)
- 3 bell peppers (different colours if possible, sliced into 3cm squares)
- handful of cashew nuts
- 1 tbsp oil (I use vegetable)
- 1 large red onion (sliced)
- 1 tbsp ginger (chopped)
- 2 garlic cloves (finely chopped)
- 50g ketchup
- 1½ tbsp dark soy sauce
- 100ml water
- 100g pineapple (cut into small chunks)
- 1 spring onion (sliced)
- 1 red chilli (sliced)
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