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Recipe Collection

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Spicy Sweet and Sour Chicken

Spicy Sweet and Sour Chicken Related:   Asia, gluten-free, Hanukkah, low-fat, meat, Passover, poultry, Purim, Rosh Hashanah, Shabbat, Sukkot, Thanksgiving

Prep time: 5-10 minutes

Cook time: 40-45 minutes

Yield: 6 servings

Recipe contributed by Tova Simon. In India, we ate meat only on Shabbat. During the week, our main dishes consisted of fish, stew, bean, lentils and cooked vegetables. This is one of my family’s favorite Shabbat meat dishes, full of the flavors of Cochin.


  • 2-3 tablespoons vegetable oil
  • 1 medium onion, cut into thin slices
  • ½ hot green pepper, diced
  • 4 cloves garlic, crushed
  • 1 medium chicken, skin removed and cut into pieces
  • 1 tomato, diced
  • 2 tablespoons tomato paste
  • ½ teaspoon turmeric
  • ½ teaspoon black pepper
  • ½ teaspoon ground coriander
  • ½ teaspoon ground hot pepper
  • 2 tablespoons white vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • Small piece of ginger, peeled and cut into small pieces
  • 1 cup water


  • Heat oil in a large pot or Dutch oven over medium heat. When hot, add onion and fry until translucent. Add green pepper and garlic, stirring for a few minutes until garlic is golden. Add all the rest of the ingredients, mix and bring to a boil. Cover pot, reduce heat and let simmer for about half an hour until chicken is cooked through and flavors are blended. Serve with yellow rice.

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