Chicken Pathia
Chicken Pathia is a tangy curry featuring boneless, skinless chicken thighs simmered in a tomato-based sauce enhanced by a blend of spices including cardamom, cinnamon, and turmeric. The sauce thickens gradually as it cooks with fresh lime juice and curry leaves that add a distinct citrus aroma and herbal note. This curry balances heat and sourness, delivering a layered flavor profile that complements the tender chicken pieces well. It’s a versatile dish that pairs traditionally with basmati rice or Indian breads like naan or roti.
Ingredients
For the Curry Powder
- 1 tsp cardamom powder
- ¼ tsp cloves powdered
- ½ tsp cinnamon powder
- 1 tsp chilli powder or cayenne pepper, hot
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1½ tsp salt
Other Ingredients
- 3 tbsp vegetable oil
- 2 onion Peeled and coarsely grated
- 1 tbsp garlic (Minced)
- 2.2 lb chicken thighs (boneless, skinless - cut into bitesize pieces)
- 1 can tomato 14oz/400g, chopped or pulped
- 2 lime
- 1 tem curry leaves fresh
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
- Fresh lime juice provides a bright sourness; dried limes or tamarind pulp can be used for alternative tangy flavors.
- Serve with boiled basmati rice, naan, roti, or paratha, complemented by cooling yogurt or a crunchy salad for balance.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, or freeze in portions for up to 3 months.
Nutrition Information
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 486
% 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.