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!
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
- 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!
- 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.
- 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.
- Mix well to combine. Add the tomatoes and continue frying. I had the heat on medium low and cooked it until the oil seperates.
- 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.
- Remove from the heat, transfer to a serving bowl and garnish with freshly chopped coriander leaves.
- This curry goes great with some white rice or flavoured rice like pulao or coconut rice … Its SO delicious