Hot and Sour Chicken Curry
Quick, improvised hot and sour chicken curry using a vinegar-based spice paste. Easy swap options, heat control tips, and storage advice.
My method of cooking is 80% improvisation and 20% experience. I hardly ever measure my ingredients (the experience part), and I use whatever ingredients I have at hand (the improvisation part). I look at cooking as an art, not a science. I have never been disappointed yet.
Submitted by: Mabel from Chicago, IL
- Make a curry paste by mixing ground spices and a little vinegar until spreadable, then fry with onion, garlic, and ginger.
- Brown chicken in the paste, add diced tomatoes, stock, and bay leaves, then simmer covered about 30 minutes.
- Adjust heat and sourness to taste, swap in other meats or vegetables, and store leftovers refrigerated or frozen.
Preparation Instructions:
Mix spices together. Add enough vinegar to make a curry paste. Heat oil until hot, then saute onion until slightly caramelized. Add garlic and ginger and saute for a minute or so. Add the curry paste and fry for a couple of minutes. If it becomes too dry, add a little vinegar. Brown the chicken in the curry mix. Pour in the diced tomato, then add bouillon and bay leaves. Cover and simmer for half an hour. Mix in chopped cilantro just before serving.
thespicehouse.com
More About This Recipe
Any meat will do well. The amount of spices can be adjusted according to taste and preference. The amount of meat is generally one serving per person (e.g., 1/2 chicken breast, 4 ounces beef, etc.).
If you enjoyed this recipe, check out more curry recipes here.
Frequently Asked Questions
What does 3 parts coriander and 1 part cumin mean?
Parts are a ratio. If you use tablespoons, 3 parts coriander and 1 part cumin means 3 tablespoons coriander to 1 tablespoon cumin. For a smaller batch use teaspoons with the same ratio, for example 3 teaspoons to 1 teaspoon.
How much vinegar do I need to make the curry paste?
Start with 1 to 2 tablespoons of apple cider or malt vinegar for a single chicken breast batch. Add just enough to turn the dry spices into a spreadable paste. You can add more later if the mixture becomes too dry while frying.
Can I use whole spices or fresh spices instead of ground?
Yes, but whole spices need to be toasted and ground first to release their flavor. Fresh alternatives like grated fresh turmeric or extra ginger can be used, but adjust quantities since fresh and ground spices have different intensity.
How do I control the heat and sourness?
Lower heat by reducing or omitting cayenne. Increase heat by adding more cayenne or a chopped fresh chili. For more sourness, add extra vinegar or a squeeze of lime at the end. To mellow things, add coconut milk, yogurt, or a pinch of sugar.
Can I make this curry with other meats or make it vegetarian?
Yes. Use equivalent portions of beef, lamb, pork, or seafood; adjust simmer time for tougher cuts. For a vegetarian version, swap meat for firm tofu, chickpeas, lentils, or hearty vegetables like cauliflower and sweet potato.
How long should I simmer the curry and how will I know it is done?
Simmer covered about 25 to 35 minutes for large chicken cubes. The chicken is done when it is tender and reaches 165 F internal temperature. For other meats or vegetables, cook until tender and flavors are well blended.
Can I make this ahead and how do I store leftovers?
Yes. Cool and refrigerate in an airtight container for 3 to 4 days. For longer storage, freeze up to 2 to 3 months. Reheat gently on the stove; add a splash of stock or water if the sauce has thickened.
What should I serve with this curry?
Common choices are steamed basmati rice, naan or flatbread, and a cooling side like cucumber raita or a simple salad. Finish with chopped fresh cilantro for brightness.
What does 3 parts coriander and 1 part cumin mean?
Parts are a ratio. If you use tablespoons, 3 parts coriander and 1 part cumin means 3 tablespoons coriander to 1 tablespoon cumin. For a smaller batch use teaspoons with the same ratio, for example 3 teaspoons to 1 teaspoon.
How much vinegar do I need to make the curry paste?
Start with 1 to 2 tablespoons of apple cider or malt vinegar for a single chicken breast batch. Add just enough to turn the dry spices into a spreadable paste. You can add more later if the mixture becomes too dry while frying.
Can I use whole spices or fresh spices instead of ground?
Yes, but whole spices need to be toasted and ground first to release their flavor. Fresh alternatives like grated fresh turmeric or extra ginger can be used, but adjust quantities since fresh and ground spices have different intensity.
How do I control the heat and sourness?
Lower heat by reducing or omitting cayenne. Increase heat by adding more cayenne or a chopped fresh chili. For more sourness, add extra vinegar or a squeeze of lime at the end. To mellow things, add coconut milk, yogurt, or a pinch of sugar.
Can I make this curry with other meats or make it vegetarian?
Yes. Use equivalent portions of beef, lamb, pork, or seafood; adjust simmer time for tougher cuts. For a vegetarian version, swap meat for firm tofu, chickpeas, lentils, or hearty vegetables like cauliflower and sweet potato.
How long should I simmer the curry and how will I know it is done?
Simmer covered about 25 to 35 minutes for large chicken cubes. The chicken is done when it is tender and reaches 165 F internal temperature. For other meats or vegetables, cook until tender and flavors are well blended.
Can I make this ahead and how do I store leftovers?
Yes. Cool and refrigerate in an airtight container for 3 to 4 days. For longer storage, freeze up to 2 to 3 months. Reheat gently on the stove; add a splash of stock or water if the sauce has thickened.
What should I serve with this curry?
Common choices are steamed basmati rice, naan or flatbread, and a cooling side like cucumber raita or a simple salad. Finish with chopped fresh cilantro for brightness.
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