Since Indian cuisine is based on Ayurveda and the 6 tastes , we often have the addition of something sour or sweet in addition to spices. My date chutney also contains tamarind which is a sour legume, adding sour taste to meat and fish makes it more tender.
This dish is even better if you let the chicken stand for 30-40 minutes in date chutney as a marinade, with or without chili is optional, but the chili gives an exciting sting if it is strong. I have chosen to make it without garlic, you can't have garlic in everything. Today I have used sesame seeds as a crispy finish together with fresh coriander. I just "have to have it". If you add water, you get sauce. Without water, it can be served in smaller portions or as part of a tapas menu, appetizer or with toothpicks for a standing buffet.
CHICKEN WITH DATE CHUTNEY // SWEET AND SOUR CHICKEN
700 g chicken fillet/ quorn pieces/ eggplant/ oyster mushrooms
4 tablespoons date chutney
½ tsp pepper
½ teaspoon salt
½ tbsp grated ginger
1-2 fresh chilies
3 teaspoons sesame seeds
1-2 dl water
2 tablespoons fresh coriander
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Procedure:
- Cut the chicken fillet into strips, add the date chuntey, salt, pepper and grated ginger.
- Heat a frying pan, add the marinated chicken. When well heated, add the fresh chili and fry for about 8 minutes.
- Add sesame seeds and fry for 5 minutes, add water. When it thickens, finish with fresh coriander. Serve with basmati rice or toothpicks depending on your preference.
