Chicken Pathia
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
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Servings
5
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Calories
486 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Pathia
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A British Indian classic - sweet, sour and spicy. A triumph of flavour.
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Ingredients
For the Curry Powder
- 1 tsp cardamom powder
- ¼ tsp powdered cloves
- ½ tsp cinnamon powder
- 1 tsp hot chilli powder or cayenne pepper
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1½ tsp salt
Other Ingredients
- 3 tbsp vegetable oil
- 2 onions (Peeled and coarsely grated)
- 1 tbsp garlic (Minced)
- 2.2 lb chicken thighs (boneless, skinless - cut into bitesize pieces)
- 1 can chopped or pulped tomatoes (14oz/400g)
- 2 limes
- 1 tem fresh curry leaves
Instructions
Make the curry powder
- Mix together all the curry powder ingredients in a small bowl and set aside.
Make the curry
- Heat the oill in a large pan over a moderate heat until hot. Add the onion and garlic and fry gently for 7-8 minutes until well browned and soft.
- Stir in the chicken and let this fry for 4-5 minutes, stirring regularly.
- Add the curry powder and stir for 1-2 minutes before adding the tomato. Stir well to incorporate everything before adding about 1½ cups water.
- Cut one of the limes in half and squeeze in the juice. Cut the remaining lime into wedges and add them to the sauce.
- Bring to a simmmer then reduce the heat to low and bubble gently, uncovered for 35 minutes, stirring frequently. The sauce will reduce, but if it becomes too dry add a little more and ensure the heat's not too high.
- After 35 minutes, strip the curry leaves from the stem and stir them into the sauce, discarding the stem. Cook for 1-2 more minutes and then that's it! You're done.
- Serve with lots of fluffy basmati rice or Indian breads.
Notes
- Adding Sourness
- My recipe calls for fresh limes as they're easy to get hold of. You can also try dried limes, usually available from Persian or Middle Eastern stores. They give a wonderful mellow lime flavour to the sauce. You can also use 1-2 tbsp of tamarind pulp to achieve a splendid sour note to the pathia.
- Serving
- I like to serve my Pathia Curry with boiled basmati rice or Indian breads like Roti, Chapati, Naan or Paratha.
- I'll often serve a cooling yoghurt sauce or crunchy salad like Katchumbar (see my recipe for that at cookeatworld.com)
- Storing
- Pathia stays fresh in the fridge for a few days (4-5) - be sure to store it in an airtight container. If you're looking to freeze, portion it up and it'll stay goof for at least 3 months.
Nutrition Information
Show Details
Calories
486kcal
(24%)
Carbohydrates
12g
(4%)
Protein
34g
(68%)
Fat
34g
(52%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Trans Fat
0.2g
Cholesterol
196mg
(65%)
Sodium
870mg
(36%)
Potassium
693mg
(20%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
406IU
(8%)
Vitamin C
27mg
(30%)
Calcium
77mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 12g | 4% |
| Protein | 34g | 68% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 196mg | 65% |
| Sodium | 870mg | 36% |
| Potassium | 693mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 27mg | 30% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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