How To Make Chicken Patia Curry A Sweet And Sour Curry House Favourite 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.

CREAMY CURRIED CHICKEN

Steps:

• Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

SWEET 'N' SOUR CURRY CHICKEN

Steps:

• In a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper, onion, chutney and curry powder. Cover and cook on low for 4-5 hours or until chicken is no longer pink., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until thickened.

SWEET AND SOUR CHICKEN CURRY

Steps:

• In a large bowl mix together the tomato puree with the yogurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar.
• Heat the oil in a wok, pour in the spice mix, stir, reduce the heat and cook for 2 minutes.
• Add the chicken, stir to coat all of the pieces and add the water.
• Cook for 6 mins till the meat is tender.
• Add half of the chillies and cream, cook 2 minutes.
• Serve garnished with the remaining chillies and the chopped coriander leaves.