A delightful twist on the classic sweet and sour chicken curry, this recipe combines vibrant flavors with a creamy texture for a dish that's sure to impress.
Combine the tomato puree, yogurt, garam masala, chili powder, garlic, mango chutney, salt, and sugar in a large bowl.
Mixing the ingredients thoroughly ensures a consistent flavor throughout the sauce.
Heat oil in a wok over medium heat, then add the sauce mixture and stir well. Cook for 2 minutes to blend the flavors.
Stir constantly to prevent the sauce from sticking to the wok.
Add the chicken pieces to the wok, ensuring they are well coated with the sauce. Pour in the water and stir.
Cut the chicken into even pieces for uniform cooking.
Cover and cook the chicken for 6 minutes, stirring occasionally, until tender and cooked through.
Check the chicken for doneness by cutting into a piece to ensure it's no longer pink inside.
Add half of the green chilies and stir. Cook for an additional 2 minutes.
Adjust the amount of chili to suit your spice preference.
Serve the curry hot, garnished with the remaining green chilies and fresh coriander leaves.
Serve with steamed rice or naan for a complete meal.
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