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Author Topic: Chicken Patia  (Read 13978 times)

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Offline Dylan

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Chicken Patia
« on: February 09, 2005, 05:56 PM »
Chicken Patia*

Greds:
500ml curry gravy
2 chicken breasts chunked and cooked in salted water.
1 dessert spoon of ginger/garlic puree
3 tablespoons curry oil
1 teaspoon curry powder
1 teaspoon chilli powder (or to taste)
Pinch of cumin seeds
Pinch fenugreek leaves
1 dessert spoon of tom ketchup
2 dessert spoons tom puree
Juice and zest of one lemon blended in a little water
1 desert spoon sugar
Seeded quarters of a large tomato
Salt to taste
Fresh coriander


Method.

Heat in the oil over a high heat, then add the garlic ginger puree. Stir fry until the light brown colour. Add a third of the curry sauce/gravy here and the cumin seeds and fenugreek. Fry down (scraping) until almost dry. Now add the remaining gravy. (It will spit here and possibly flare up ? so be careful). Turn the heat down and add all the other ingredients apart from the salt and a pinch of the coriander. Once the chicken is heated through and the toms beginning to ?melt?, add the salt. Finish with the remaining coriander.

* Of course the chicken could be substituted with whatever you like.







Offline raygraham

  • Indian Master Chef
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Re: Chicken Patia
« Reply #1 on: August 17, 2005, 07:04 AM »
Which Curry Gravy do you use and same question for the Curry Oil, cheers!


Offline Dylan

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Re: Chicken Patia
« Reply #2 on: August 17, 2005, 07:07 PM »
I think I used a base with a couple of carrots, a pepper, a tin of toms and celery in it. It would have been a ten onion batch, lightly spiced with with only one table spoon of curry powder + a few cardamom pods, a couple of star anise and a few broken pieces of cassia bark (these whole spices added after the vegs had been cooked for an hour or so and whizzed). Start  by frying a couple of chopped BULBs of garlic in 500ml of oil. When browned add the onions then the rest of the vegs. Just cover with water and simmer for an hour or so. Puree with a hand blender than add the whole spices. Simmer on until the oil un-emulsifies and floats on top.

The oil from this gravy is the "spiced oil"

Think I might have put a couple of knore chicken stock cubes in too.

Offline das63

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Re: Chicken Patia
« Reply #3 on: January 15, 2006, 01:26 AM »
thanks Dylan i will try this ,can i ask you when you make your base sauce do u add curry powder to it thanks deb


 

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