Chicken Pathia
A hot, sweet and sour, tomato-based curry
Servings Prep Time
4 10minutes
Cook Time
30 – 40minutes
Servings Prep Time
4 10minutes
Cook Time
30 – 40minutes
Ingredients
  • 2tbsp vegetable oil(or ghee)
  • 2cloves garlic(grated or crushed)
  • 1piece ginger (around the same size as the garlic)(grated)
  • 2 onions(blitzed to a pulp in the processer or grated)
  • 1tsp salt
  • 4 chillies(crushed or 1- 2 tsp chilli powder)
  • 0.5tsp turmeric
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp tandoori masala(optional)
  • 600grams chicken thigh or breast fillets(cut into chunks)
  • 1.5 – 2tins chopped tomatoes or passata
  • 0.25cup white wine or cider vinegar
  • 1 – 2tsp tamarind paste
  • 2tsp jaggery or brown sugar
  • 2 bay leaves
  • chilli powder(to taste)
To serve:
  • Rice, cauliflower rice, chapattis, paratha or naan
  • chopped coriander
  • lime wedges
Instructions
  1. Heat the oil in a large pan, saute the garlic and ginger for a minute, then add the onion and salt. Saute for a further 10 minutes.
  2. Add the chillies, turmeric, ground cumin, ground coriander, and tandoori masala. Stir to combine into a paste.
  3. Add the chicken and stir for a few minutes until it becomes coated with the paste and starts to cook (don’t worry if it’s not cooked through at this stage, as the chunks will cook whilst the sauce is simmering later).
  4. Add the tomatoes, vinegar, tamarind paste, jaggery/sugar and bay leaves and simmer for 20 – 30 minutes, until the sauce starts to thicken and reduce. After about 10 minutes, taste the sauce and add extra chilli powder if you feel it needs more of a kick.
  5. Serve over rice or with flatbreads. Garnish with chopped coriander and lime wedges.
Recipe Notes
  • If you don’t have jaggery or brown sugar, don’t worry – normal granulated sugar will do.
  • Feel free to make this one in advance – if anything it taste even better the next day.

Share this: