Chicken Patia Recipes
CHICKEN PATIA
My favourite dish at my old local Indian was a Patia. Since I've moved away, I thought I'd try to recreate it so, with a little help from Google, I found this recipe. The recipe is in two parts - one is the base, which can be portioned and frozen for future use, and then the main part, which is really quick and easy once you have the base. The recipe of the base makes enough for three curries, so you can freeze two thirds for future curries - or if you want to make just this one, reduce the base ingredients amounts to 1/3 of the listed amount.
Provided by Snowbunny Andorra
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 26
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.
Nutrition Facts : Calories 849, Fat 61.5, SaturatedFat 10.2, Cholesterol 93, Sodium 2149.7, Carbohydrate 43.4, Fiber 8.8, Sugar 23, Protein 36.2
CHICKEN PATHIA
Hot, sweet and sour curry originating from Persia.
Provided by bladeriderni
Time 1h45m
Yield Serves 4
Number Of Ingredients 0
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.
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