Chicken Pathia

While it’s not an Indian dish, chicken pathia is always on the table when we have our curry nights - it’s definitely one of our favourites! It originally comes from Persia and it’s hot, sweet and sour flavours means that it’s a winner for everyone at the table. If you’ve never tried one before then get cooking, you won’t be disappointed! This is now our go-to curry, and everyone who eats it is converted - it takes a little bit of time to cook, but it really is worth it. If you try this dish, please let us know! We’d love to hear about it!

Ingredients

Sauce

1 large chopped onion

1 tablespoon of finely chopped fresh ginger (appox thumb length)

1 tablespoon minced garlic

1 tsp paprika

1tsp ground coriander

1 tsp turmeric

1 400g chopped tomatoes

250ml water

Pathia

1 large chopped onion

1 large green pepper – chopped into 1 inch chunks

1 tsp minced garlic

1 tsp minced ginger

1 tsp ground coriander

1 tsp cayenne pepper

1tsp cinnamon

100g butter or Ghee

2 tsp lemon juice

1 1/2 tsp salt

2 tbs white wine vinegar

2 tbs sugar

250ml water

1 chicken stock pots

4 chicken breasts cut into cubes

1 handful fresh coriander - chopped

Method

Sauce

1. Fry the garlic, ginger, coriander powder, paprika and turmeric for about a minute stirring to release the flavours.

2. Add the onions and fry for a further 10 minutes.

3. Add the water and tomatoes bring to a simmer and cook for approximately 1 hour. The water should have evaporated, and the mixture should be thick.

4. Put the sauce mix into a blender and blend until the mixture becomes smooth and thick.

Pathia

1. Melt the butter and fry the green pepper, onion garlic and ginger. Add cumin and coriander and cook for 8 minutes.

2. Add the water and chicken stock pot, mix until stock pot has melted.

3. Add the prepared sauce from stage 1, cayenne pepper, cinnamon, white wine vinegar, lemon juice, sugar and salt to taste. Mix well.

4. Add the cubed chicken and simmer for 12 minutes.

5. Add chopped fresh coriander and simmer for a further 20 minutes.

Serve with rice, naan bread and top with more fresh coriander.