Author Topic: Dekie's Chicken Pathia  (Read 5797 times)

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Offline Dekie

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Dekie's Chicken Pathia
« on: August 31, 2014, 03:01 PM »
Hi all,

The following is my favourite version of Chicken Pathia. I take no credit for this recipe and in fairness looking through the site the bases and dishes are similar. I have all my recipes in word format which come from some place or another over the years.

I use a basic base sauce with the following ingredients. I won't go into detail as there are plenty listed under the base sauce section.

4 large onions, chopped
1/3 cup rapeseed or vegetable oil
4 tablespoons crushed garlic
4 tablespoons crushed fresh ginger
1 tablespoon ground coriander
2 tablespoons ground paprika
2 teaspoons turmeric
2 400g cans of plum tomatoes (whole or diced)
3-4 cups water (2 cans)
2 teaspoons salt

Chicken Pathia Recipe

Serves four generously.

4 tablespoons oil
1 medium onion, chopped small (I like to blitz in a mini blender)
1/2 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt (to taste)
1-2 teaspoons indian chilli powder. I use Rajah extra hot.
1 large bunch fresh coriander, coarsely chopped
2 tablespoons white wine vinegar
2 tablespoons sugar
1/4 teaspoon red coloring (optional I use the tiniest amount)
Approx. 1/3 recipe Curry Base Sauce (ingredients listed above as a guide)
2 boneless skinless chicken breasts (1 pound total), cut into 1 inch pieces
Chicken stock concentrate or cube (enough for 1 cup)

Heat the oil in a large pot over medium heat. Add cumin, ground coriander, garlic, ginger, and onion. Cook while stirring until onions are wilted.

Add the Base Sauce, chicken stock concentrate, cinnamon, vinegar, sugar and red colouring. Stir to mix. Add salt to taste, and chilli powder to get the spice level you want.

Add the chicken and simmer for about 30 minutes. The longer you gently simmer the more the flavours blend and infuse(a good thing in my opinion)

Add a large handful of the cilantro to the pot and mix it in. Simmer for another 20 minutes.

Add another small handful of coriander a few minutes before serving.

Additional notes - I like to add chopped green and red peppers. Not listed above as authentic pathia doesn't really have them but I like to add for the colour and texture to the dish. Another secret is to get the consistency right hence the importance of the simmer. Cover the pan if you are simmering for a while.

Hope you enjoy



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