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Chicken Pathia Curry Recipe
4.6 from 24 votes

Chicken Pathia Curry Recipe

Chicken Pathia Curry is a fantastic blend of 3 flavor profiles, hot sweet and sour. Chicken is stir-fried and further cooked in a curry sauce enhanced with spices which will add a gorgeous aroma to your kitchen environment while cooking up this unique British curry house chicken at home.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 servings
Calories: 298 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 Tablespoon neutral cooking oil generic cooking oil
  • 1 medium onion
  • 1 medium tomato
  • 1 Tablespoon ginger or store-bought paste or chop fresh ingredients
  • 1 Tablespoon garlic or store-bought paste or chop fresh ingredients
  • 1 Tablespoon tamarind paste
  • ½ Teaspoon black pepper ground
  • ½ Teaspoon cumin seeds ground
  • ½ Teaspoon coriander seeds ground
  • ½ Teaspoon Turmeric ground
  • ½ Teaspoon cayenne pepper or Red Pepper Powder, ground
  • 1 Tablespoon brown sugar or Palm Sugar
  • 8.8 ounces chicken boneless
  • salt to taste, optional
  • 1 Tablespoon tomato sauce
  • ½ cup water
  • 1 Teaspoon fenugreek leaves aka Kasoori Methi, optional, dried
  • lime juice optional, juice of one lime
  • cilantro aka Coriander leaves, garnish, fresh

Instructions

    Cup of Yum
  1. Keep all your ingredients ready, slice your onion, dice the tomato, cut your chicken into bite-sized cubes. Keep everything aside.
  2. Heat up a pan with the oil and stir fry your onions soft. Add your diced tomato and fry for a minute or two soft.
  3. Add Ginger Garlic paste and stir-fry for a few seconds (careful it splatters!) before adding in the Tamarind Paste. Stir cook as well for a minute.
  4. Next, you can add in one by one the spices and stir cook them so that they release the aroma. Throw in the Black Pepper, Cumin Powder, Coriander Powder, Turmeric Powder and Chili Powder. Also, add the brown sugar at this point and mix well.
  5. At this point, you can add your chicken pieces and stir-fry the chicken while mixing everything well. The chicken should be coated with the spices and get cooked for less than a minute on all sides on medium to high heat.
  6. Sprinkle in some salt if you want, I usually skip the salt as it's not necessary. Taste again at the end if you need any salt.
  7. Next, add your tomato paste and water and mix the content well. You may want to add dried fenugreek leaves to flavor your curry.
  8. Let the chicken pathia simmer on low to medium heat for about 5 minutes or less or until the chicken is cooked but not overcooked (shouldn't get rubber!).
  9. You have the option to mix in some lime juice and garnish with fresh cilantro/coriander leaves just before serving.
  10. Enjoy hot over plain rice or with a flatbread. (see serving suggestions in the post).

Nutrition Information

Serving 233g Calories 298kcal (15%) Carbohydrates 21g (7%) Protein 28g (56%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 79mg (26%) Sodium 224mg (9%) Potassium 818mg (17%) Fiber 2g (8%) Sugar 15g (30%) Vitamin A 880IU (18%) Vitamin C 15.8mg (18%) Calcium 31mg (3%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 298

% Daily Value*

Serving 233g
Calories 298kcal 15%
Carbohydrates 21g 7%
Protein 28g 56%
Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 79mg 26%
Sodium 224mg 9%
Potassium 818mg 17%
Fiber 2g 8%
Sugar 15g 30%
Vitamin A 880IU 18%
Vitamin C 15.8mg 18%
Calcium 31mg 3%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.