Chicken Pathia

I am always on the look out for newer and different chicken curry recipes so it doesn’t feel like I am serving the same old every other weekend. I came across this recipe in a magazine ages ago (don’t remember which one!!!) and I wrote down the ingredients to give it a try some day…. and that some day was a few weeks ago …

This curry is a mix of sweet and sour, a little bit of spice kick from the chiles. When I did a bit of googling on the Pathia Curry, it looks like this is a curry which is quite famous and available in a lot of Indian restaurants in the UK! The ingredients aren’t very different … I personally don’t agg sugar in my curries, but I did in this one 🙂

If you make this, do let me know!

  • Servings: 4-serving
  • Difficulty: medium
  • Print

I am always on the look out for newer and different chicken curry recipes so it doesn't feel like I am serving the same old every other weekend. I came across this recipe in a magazine ages ago (don't remember which one!!!) and I wrote down the ingredients to give it a try some day.... and that some

Summary

  • Cuisine: persian
  • Course: main course
  • Cooking Time: 45 mins

Ingredients

6 chicken drumsticks
2 large onions chopped
4 medium sized tomatoes diced
1 tbsp each of ginger and garlic pastes
2 green chiles slit lengthwise
1 tbsp tomato puree
1 Juice of lemon
1 bay leaf
1/4 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp chile powder
1/2 tsp white vinegar
2 tsps brown sugar
to taste Salt
Oil
Handful Freshly chopped coriander leaves

Steps

  1. Remove the skin off the chicken drumsticks and wash well. I went with drumsticks but you can go with chicken breast or thighs.. totally upto you!
  2. To the heated oil, add the onions, garlic and ginger pastes, turmeric powder and the bay leaf and saute for about 5mins. You want the onions to go golden brown.
  3. Add the chicken pieces to it and brown the meat. Give it about 3-5 mins and then add the spices: cumin, coriander and chile powder. Also add some salt.
  4. Mix well to combine. Add the tomatoes and continue frying. I had the heat on medium low and cooked it until the oil seperates.
  5. Finally add the tomato puree, vinegar, brown sugar, about 1/2 cup of water and juice of 1 lemon. Season with salt if needed. Mix well to combine and let this simmer for 10 minutes.
  6. Remove from the heat, transfer to a serving bowl and garnish with freshly chopped coriander leaves.
  7. This curry goes great with some white rice or flavoured rice like pulao or coconut rice … Its SO delicious

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s