ChickenPathia is a tangy, sweet and spicy British Indian restaurant favorite chickencurry, popular in the curry houses of the United Kingdom. The tanginess of the tomatoes and tamarind, the heat from the chilies, and the sweetness of the jaggery all come together creates delightful restaurant flavors that will leave you craving more. Quick 30-minuterecipe, made with pantry staple ingredients. Dairy free and Gluten free recipe.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: British-Indian, Parsi
Servings: 4people
Author: Preeti
Equipment
1 Heavy bottom pot or pan
Ingredients
2tablespoonoil
1onionfinely chopped
2teaspoonginger-garlic paste
500gboneless chicken breastscut into 1-inch cubes
1teaspoonpaprika
salt
1teaspoonKasuri methi(dried fenugreek leaves) skip if not available
2tablespoonmedium hot curry powder(if you want to make it at home see recipe notes)
400mltomato passataor fresh tomato paste
½teaspoontamarind pastesubstitue with lime and sugar
1tablespoonsugaror jaggery
1teaspoonlemon juice(add as per taste)
1green chili(optional)
2-3tablespoonchopped coriander leaves or cilantro
Instructions
Heat 2 tablespoon of oil in a heavy bottom pot/pan over medium heat.
Add onion and sauté until transparent.
Add ginger-garlic paste and sauté it for 30 seconds.
Add chicken and cook stirring continuously until the color of chicken turns from pink to white.
Stir in paprika, salt, kasuri methi and medium hot curry powder.
Add tomato passata, tamarind paste and sugar. Stir to combine.
Let it come to a boil. Reduce heat to low, cover and cook it on low heat until the chicken is cooked. It might take 15 to 20 minutes.
Taste the gravy and add salt & lemon juice as per taste. Add green chilies (optional). You can add little water to adjust the consistency of the Pathia sauce.
Remove from heat. Garnish with coriander leaves. Serve with Naan or steamed rice.
Video
Notes
If you do not have tamarind, substitute it with lime (or lemon) and sugar.
I have used homemade curry powderfor this recipe. It takes only 5 minutes and a few pantry staple ingredients to make it at home. However, if you have a store-bought one you can use that.
Add lemon juice only at the end. Tomatoes and tamarind make the Pathia sauce tangy. Taste the sauce first and then add lemon juice as per taste.
Do not add more water to the Pathia curry sauce. It is a thick curry, adding more water will dilute the flavors.
Pathia curry is a medium spiced curry. But if you like it spicy, add more curry powder or go for hot curry powder. If using homemade curry powder, increase the quantity of red chili powder to make it spicy.