Chicken Pathia Recipes

HOW TO MAKE CHICKEN PATIA CURRY - A SWEET AND SOUR CURRY HOUSE FAVOURITE

Steps:

• Heat the oil in a frying pan over medium-high heat. When hot, stir in the chopped onion and fry for about 3 to 5 minutes or until soft.
• Add the garlic and ginger paste and stir, allowing to sizzle for about 45 seconds.
• Now add the mixed powder, chilli powder, and sugar and fry for a further 30 seconds.
• Add the tomato puree followed by a ladle of base sauce. Continue adding a little base as required. If the curry is looking too dry, add more base sauce. If too saucy, just cook it down.
• Stir in the pre-cooked chicken or what ever pre-cooked main ingredient you like.
• Now add the tamarind concentrate and mango chutney and stir it into the sauce.
• Allow to cook down to your preferred sauce texture or add more base sauce if necessary.
• Add the dried methi and lemon juice. The stir in the food colouring if using.
• Garnish with the chopped coriander (cilantro) and season with salt to taste.

CHICKEN PATHIA

Steps:

• Begin making the sauce by frying the minced garlic, minced ginger, coriander powder, paprika and turmeric for about a minute to release the flavours.
• Add the onions and fry for a further 10 minutes.
• Add the tomatoes and water and simmer for approximately 1 hour until the mixture is thick and most of the water has evaporated.
• Blend the mixture until it becomes thick and velvety.
• Begin to make the curry by frying the onion, green pepper, minced garlic, minced ginger, cumin powder and coriander powder for around 10 minutes.
• Add the sauce you prepared earlier, along with the chicken stock, cinnamon powder, cayenne pepper, white wine vinegar, sugar, red food colouring and salt to taste.
• Give everything a good mix and add the chicken.
• Simmer for 10 minutes and add the chopped coriander.
• Simmer for another 20 minutes until the curry has reduced and serve with rice.

CHICKEN PATIA

Steps:

• FOR THE BASE.
• Heat the oil in a large pan or wok, add the garlic and ginger then the coriander, turmeric and paprika. Stir together and cook for 30 seconds.
• Add the onion and salt and cook, stirring, until softened. If the spices stick to the pan, add a little water.
• Stir in the tomatoes, then fill the can with water and add that. Bring to the boil, then simmer until considerably thickened (the original recipe said one hour, but I found after 35 minutes it was very thick).
• Puree with a hand blender, split into three portions and freeze two of them when cooled.
• FOR THE PATIA.
• Put the oil, cumin, ground coriander, garlic, ginger and onion in a large pan and heat until the onion is soft.
• Stir in the tomatoes, base sauce from above, chicken stock pot, water, cinnamon, vinegar, sugar and chilies. Add salt to taste.
• Add the chicken and simmer gently for about 20 minutes, until the chicken is cooked through and the tomatoes have softened.
• Stir in the fresh coriander before serving.