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Nutrition Facts
Serving Size 1 (469g) Recipe makes 12 servings
Calories 597
Calories from Fat 252		(42%)
Amount Per Serving		%DV
	Total Fat 28.1g	43%
	Saturated Fat 19.7g	98%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 367mg		15%
Potassium 1236mg		35%
Total Carbohydrate 68.6g		22%
	Dietary Fiber 8.2g	32%
	Sugars 23.3g
Protein 23.8g		47%
detailed view... how is this calculated?

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

Recipe #324911 | 1¼ hours | 45 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: larry #2
Sep 12, 2008

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!

SERVES 12 , 12 cups (change servings and units)

Ingredients

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

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Featured Reviews for This Recipe

From: Karen Elizabeth

On Oct 8, 2008

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

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