Mixed Fruit Sasam Hot Sweet And Sour Curry Recipes

SWEET 'N' SOUR CURRY CHICKEN

Steps:

• In a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper, onion, chutney and curry powder. Cover and cook on low for 4-5 hours or until chicken is no longer pink., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until thickened.

FRUITY SWEET AND SOUR SAUCE

Steps:

• Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat, stirring to dissolve the sugar.
• Place the cornstarch in a small bowl, and stir the water into it to make a smooth paste. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute.

MIXED FRUIT SASAM (HOT, SWEET AND SOUR CURRY)

Steps:

• Combine all the ingredients for the spice paste.
• Grind them in a blender till smooth.
• Gently mix all the fruit, mango pulp, sugar and salt in a large bowl.
• Stir in the spice paste.
• Mix well.
• Refrigerate.

SWEET AND SOUR CHICKEN CURRY

Steps:

• In a large bowl mix together the tomato puree with the yogurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar.
• Heat the oil in a wok, pour in the spice mix, stir, reduce the heat and cook for 2 minutes.
• Add the chicken, stir to coat all of the pieces and add the water.
• Cook for 6 mins till the meat is tender.
• Add half of the chillies and cream, cook 2 minutes.
• Serve garnished with the remaining chillies and the chopped coriander leaves.

CAPTAIN'S CURRY

Steps:

• In a non stick skillet, heat oil over medium-high heat.
• Add Chicken in batches, and brown on all sides.
• Transfer browned chicken to slow cooker stoneware.
• Reduce the heat on the frying pan to medium.
• Add to the frying pan the onions and celery and cook, stirring until softened.
• Add garlic, curry powder, chili powder, allspice, nutmeg, cinnamon stick and bay leaf and cook, stirring for 1 minute.
• Sprinkle flour over mixture and cook, stirring for 1 minute.
• Add chicken broth, bring to a boil and cook, stirring, until thickened, Stir in apples and raisins.
• Pour the mixture from the frying pan over the chicken in the slow cooker, cover and cook on LOW for 5 to 6 Hours, or on HIGH for 2 ½ to 3 hours, until juices run clear when the chicken is pierced with a fork.
• Stir in coconut milk and cook until heated through.
• Discard cinnamon stick and bay leaf before serving.
• Serve with rice.
• Note: This is a mild curry so if you like things hotter you might want to adjust your seasonings a bit.

SWEET & SOUR CHICKEN CURRY (HOT, SOUR & SWEET!)

Steps:

• Cook shells.
• In a separate large pot, combine mincemeat, vinegar, ginger, garlic, tomato paste, curries, lime juice, raisins and briskly simmer.
• Add chicken, all vegetables, and simmer 20 minutes; taste and correct seasonings.
• When done, let cool and then mix in cooked COOLED pasta WITH IT.

SWEET AND SOUR JAM - NOT JUST FOR CHICKEN

Steps:

• Wearing rubber gloves and avoiding touching your eyes or face, seed and mince the habanero pepper. Place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. Bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. Return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly.
• Turn off heat, and skim and discard any foam that forms on the jam. Pack the jam into the sterilized jars, and top each with a sterilized lid and ring.
• Simmer the filled jars in a boiling water bath for 10 minutes, then remove the jars and store upside-down on a cloth towel for about 5 minutes. Turn right side up, and allow the lids to seal (listen for the popping sound). Let jars cool completely.

DEVIL'S CURRY

Steps:

• In a large bowl, mix together the chicken, soy sauce, rice vinegar, and sugar. Leave to marinate for at least 30 minutes.
• In a food processor, combine the dried chili peppers, habaneros, shallots, garlic, ginger, macadamia nuts, & turmeric. Pulse until you have a spice paste.
• Heat the oil in a heavy pan over high heat. Add the spice paste and fry until fragrant, about 2 minutes.
• Toss in the chicken AND the marinade, and stir until the chicken begins to brown. Keep cooking and stirring for 3 minutes, then pour in the water.
• Bring to a boil and add the potatoes, vinegar, and palm sugar. Reduce the heat, cover, and simmer for 15 minute, or until the potatoes are tender.
• Add the zucchini and cook for 2 more minutes, then stir in the cabbage and ground mustard. Once the cabbage has wilted a bit, the curry is done.