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    You are here: Home / 6. Batch Cooking / Chicken Pathia

    Chicken Pathia

    30 June 2020 - By Michelle Minnaar
    This post may contain affiliate links.

    Facebook454TweetPin13kYummly120Shares14k
    Jump to Recipe
    Chicken Pathia

    Are you squeezed for money but yearn for your favourite takeaway? Here’s one British Indian restaurant favourite you can prepare at home – chicken pathia!

    Bowl of chicken pathia and naan bread

    Want to know how to make chicken pathia? This recipe will help you to create this classic curry, showing you the ingredients you’ll need and guiding you every step of the way.

    So, fancy a spicy, sweet, sour, tasty curry with minimal prep time? This is the recipe for you!

    Products you’ll need to make this recipe

    • Heavy saucepan – a non-stick cast iron saucepan is an essential item if you want to make homemade curries
    • Mortar and pestle – grind up your spice seeds for maximum flavour
    • Spice jars – keep all your spices securely stored and labelled, ready to be used in this chicken pathia curry and many more!
    • Citrus juicer – invest in a simple but effective hand held citrus juicer to freshly squeeze your lime juice
    • Serving dishes – these stainless steel serving dishes will help you serve up an authentic Indian culinary experience
    • Snack dishes – serve up some Indian inspired appetisers with this rotating dip set

    What is chicken pathia?

    A sweet and sour sensation, chicken pathia (sometimes known as patia curry) is a very popular dish that can be found on curry house menus all throughout the UK. And for good reason – its distinctive hot sweet and sour taste is something you have to experience!

    But why go to an expensive Indian restaurant for a taste of chicken pathia, when you could save money and make this sumptuous sweet and sour curry yourself? With a 30 minutes cook time and very simple ingredients, it’s so easy to make!

    Chicken pathia is a seriously tasty curry that originated in ancient Persia. Its exact origins are a mystery, although its thought that the Parsi, a religious group who followed the teachings of Iranian prophet Zarathustra, brought the delicacy to India.

    Fast forward hundreds of years and chicken pathia arrived on the UK’s shores, blowing curry lovers away. It’s thought that this fantastic hot sweet and sour curry was brought to the UK by Bangladeshi chefs, keen to create a rival for the sweet and sour dishes so popular in Chinese restaurants all over the country.

    Chicken pathia recipe

    Unlike korma and tikka massala, which are very creamy, heavy and calorific curries, pathia – a Parsi dish which is a fusion between Persian (Iranian) and Gurarat cuisines – has a tomato base and is sweet, sour and spicy in flavour. By multiplying ingredients, its a great recipe for batch cooking and freezing.

    Since the sauce is so versatile you can substitute the chicken with lamb, vegetables or prawns – prawn pathia is delicious! If you’re thinking of using one of the latter two ingredients, cook the sauce first and add the cooked ingredients afterwards.

    If you look elsewhere for Pathia recipes on the web, you’ll find that most Indian recipes start with a base sauce and then different ingredients are added according to the style of curry you’re after.

    Restaurants use this method because they work in massive quantities and creating the base sauce and cooking the meat in it first simply saves some time and effort. Don’t worry though, this recipe is straight forward and suitable for the casual home cook.

    It’s always a good idea to get all your ingredients ready before you start cooking. Having everything organised will reduce the prep time for the recipe. This is a simple one pan dish with a 20-25 minutes total time for cooking.

    Once your sumptuous curry is cooked, let it rest in the pan for 10 minutes. This will allow all the flavours to settle and will add to the taste of the curry. So this recipe is 30-35 minutes total time.

    Ingredients to make chicken pathia

    What ingredients are in chicken pathia?

    But what makes chicken pathia such a firm favourite in Indian restaurants up and down the country? Let’s take a look at some of the ingredients:

    • Turmeric powder – the ultimate super spice! Packed full of anti inflammatory and antioxidant properties, turmeric will give the chicken pathia curry a beautiful orange/yellow colouring.
    • Green chillies – fresh green chillies add a touch of sweetness and heat to this curry.
    • Cumin – the standard curry spice, cumin will add an earthy, nuttiness to the pathia curry.
    • Ground cayenne – good for the heart and even better for the soul, cayenne pepper gives this curry a fiery kick.
    • Chopped tomatoes and tomato paste – tomatoes give the sauce its thickness and add some acidity to the dish.
    • White vinegar – a splash of white vinegar will add more acidity to this chicken pathia recipe.
    • Brown sugar or jaggery –the sweetness of the chicken pathia recipe comes through with a bit of sugar or, even better jaggery. Jaggery is an unrefined dark brown sugar common in Asian cooking (see later section). It has a hint of bitterness of sugar molasses and the deep richness of caramel.
    • Lime – the sour kick of this sweet and sour curry comes from the juice of a fresh lime. It really gives this chicken pathia recipe that extra zing!

    How spicy is chicken pathia?

    Chicken pathia curry is usually a fairly hot curry. But of course, like most curries, it’s quite adaptable.

    You can tweak the ingredients to how hot, sweet or spicy you like it. Not only is it healthier than most restaurant curries out there, but it is low-fat, diabetic friendly, and gluten and lactose free!

    How many calories are in a chicken pathia curry?

    Chicken pathia is a supremely healthy curry recipe! It’s true… while there are so many delicious curries out there, not all curries are good for you. But chicken pathia is a great example of tasty, healthy cuisine. Indian curries don’t get much healthier than this.

    On average, there are 292 calories in a 1 cup serving of Chicken Pathia. When each calorie is broken down, that amounts to 28% fat, 18% carbohydrates and 53% protein.

    Let’s compare that to chicken korma. On average, there are 462 calories in 1 cup of chicken korma. When each calorie is broken down, that amounts to 61% fat, 10% carbohydrates and 29% protein.

    So, there’s about 50% more calories in a korma compared to a pathia curry, while a pathia has almost twice as much protein!

    Bowl of chicken pathia and Indian sides

    The sweet part of chicken pathia

    While there are many mouthwatering creamy curries to choose from, the thing that makes pathia curry stand out is its distinctive sweet and sour flavour. It really is absolutely divine – one taste and you’ll be hooked!

    But how does this heavenly curry recipe get that sweet and sour element? It’s all down to a few key ingredients that really bring this curry recipe alive!

    To sweeten this chicken pathia curry, you can use brown sugar. However, the traditional ingredient for this curry is jaggery.

    A sumptuous, sweet ingredient, typically used in Indian cuisine, jaggery brings a deep brown colour and a syrupy richness. It’s a little less sweet than maple syrup, slightly thicker than honey and is a fantastic ingredient to use when sweetening curries.

    This is because it has a slight spiciness and a buttery caramel taste. It really is a star ingredient and, if you can find some, it’ll really take this chcken pathia recipe to the next level.

    You should be able to find jaggery at good international food shops or Indian markets. You can also get it online here.

    The sour part of chicken pathia

    For this recipe, I’ve gone with lime as the sour element for this curry. Lime is a key element in many Thai curries, and is often used in Indian cooking too. In India, lemons and limes are interchangeable – if a recipe calls for lime, you can easily substitute it with lemon and vice-versa.

    Other fruits that can bring a sour kick to curries are oranges and grapefruits. Grapefruit in particular is great when paired with various spices, such as cardamom, nutmeg, cloves, and cinnamon, as well as chillis. When you add a pinch of salt to grapefruit, you intensify its sweetness.

    The traditional sour element of pathia curry is tamarind. A type of tropical fruit native to Africa, tamarind is used in many dishes throughout the world. It’s hugely popular in Indian cuisines, hence its nickname ‘the date of India.’ It has an earthy sweet and sour taste, which makes it great for this recipe.

    You should be able to find jaggery at good international food shops or Indian markets. You can also get it online here.

    The sour part of chicken pathia

    For this recipe, I’ve gone with lime as the sour element for this curry. Lime is a key element in many Thai curries, and is often used in Indian cooking too. In India, lemons and limes are interchangeable – if a recipe calls for lime, you can easily substitute it with lemon and vice-versa.

    Other fruits that can bring a sour kick to curries are oranges and grapefruits. Grapefruit in particular is great when paired with various spices, such as cardamom, nutmeg, cloves, and cinnamon, as well as chillis. When you add a pinch of salt to grapefruit, you intensify its sweetness.

    The traditional sour element of pathia curry is tamarind. A type of tropical fruit native to Africa, tamarind is used in many dishes throughout the world. It’s hugely popular in Indian cuisines, hence its nickname ‘the date of India.’ It has an earthy sweet and sour taste, which makes it great for this recipe.

    Feel free to add tamarind to this curry in place of or mixed with lime juice, for a more traditional taste.

    Sweet and Sour chicken and rice

    Bay leaf in chicken pathia

    Using a bay leaf (also called laurel leaf) in this recipe adds further sourness, with a little hint of bitterness that balances out the sweetness of the jaggery (or sugar).

    Bay leaves are quite common in Indian cooking. Unlike curry leaves, they are added at the beginning of the cooking process and removed before serving. Although they are technically edible, you really don’t want to be chewing on a bitter bay leaf, so it’s definitely best to remove once the dish has taken on its flavour.

    Curry leaves are normally added at the end of the cooking process. This is because if cooked for too long they will lose their flavour. When added at the end, they bring a nice freshness to the dish.

    What other Indian curries are sweet?

    • Korma – creamy, sweet and utterly delectable, korma is one of the most popular types of curry. Try lamb, beef, paneer (Indian cheese), vegetable or, the most common, chicken.
    • Dhansak – another vibrant curry, with a sweetness and a sour element, dhansak is a warming curry packed full of flavour. Try this chicken dhansak recipe if you want something similar to this pathia.
    • Ceylon – more Sri Lankan than Indian, ceylon curries typically use coconut as a thickener, bringing a mild sweetness.
    • Kashmir – kashmiri curries are normally chicken based, using whole garam masala and dried fruit to create a mildly spicy curry with a sweet creamy richness.
    • Dopiaza – derived from the Hindi word ‘do piyaz’ which translates as ‘double onion’ dopiaza has a sweet kick that comes from its caramelised onions. Traditional dopiza recipes call for fried onions to be sprinkled on top. Try this mouthwatering lamb dopiaza recipe.

    What to serve with chicken pathia

    • Mushroom pakora – one of the healthiest and tastiest pakora recipes, this mushroom pakora is lightly spiced and absolutely delicious
    • Potato bhajis – one of the most popular Indian street foods, potato bhajis are a great Indian starter, with a deep fried crunch and subtle spice that makes a perfect pre curry snack.
    • Bombay chutney – an intensely flavoured traditional Indian chutney. Once you’ve made your own, you’ll never look back.
    • Coconut chutney – a healthy, aromatic heavenly tasting chutney that’ll knock your socks off!
    • Coriander chutney – a fruity, sweet and tangy chutney that explodes in your mouth.
    • Peshwari naan – a traditional Indian bread with a dried fruit and coconut filling, peshwari naan will be ideal for mopping up the sweet and sour juices of the chicken pathia curry.
    • Kerala peratha – a flaky doughy flatbread that will be delicious when served alongside this hot sweet and sour chicken pathia curry.

    Other delicious curry recipes

    • Mung bean curry – this sumptuous bean based vegan curry recipe mixes spices like asafoetida, ground cumin, ground coriander and fenugreek seeds for a fantastically flavoured dish.
    • Peanutty sweet potato curry with mushrooms and spinach – another delicious and extremely easy to make vegan recipe, this West African sensation is full of incredible flavours.
    • Mixed vegetable curry – a delicious recipe, perfect for a midweek curry in a hurry, this vegetable curry clocks in at 30 minutes cook time.
    • Beef madras – a deeply rich dish with a complex combination of flavours, master this madras recipe and you’ll make your loved ones very happy indeed!
    • Chicken chasni – very similar to chicken tikka masala, this wonderful recipe is another sweet and sour Indian dish that combines sweet and sour flavours, with ingredients including mango chutney, lemon, lime and sugar.
    • Chicken Chaat – another chicken curry including vegetables and fantastic spices typically found in similar indian dishes.
    • Easy Chicken Curry – an easy to make curry great for weeknight dinner, this recipe is perfect for beginner cooks.

    Cook More Curries At Home

    • The Curry Secret: How to Cook Real Indian Restaurant Meals at Home
    • The Curry Guy: Recreate Over 100 of the Best British Indian Restaurant Recipes at Home
    • The Curry Guy Easy: 100 fuss-free British Indian Restaurant classics to make at home
    • Rick Stein’s India

    What are your favourite sweet and sour dishes? Did you attempt this chicken pathia and, if so, how did it come out? Let me know in the comments below!

    Competition Question: What is your favourite healthy curry to make at home?

    Print
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    Bowl of chicken pathia and naan bread

    Chicken Pathia


    ★★★★★

    4.9 from 22 reviews

    • Author: Michelle Minnaar
    • Total Time: 40 minutes
    • Yield: 4 servings 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    Chicken Pathia is chicken cooked in a spicy, sweet and sour sauce. Learn how to make this favourite at home for the fraction of the price.


    Ingredients

    Scale
    • 45ml (3 tbsp) vegetable oil
    • 500ml (2 cups) chopped onions
    • 10ml (2 tsp) garlic, crushed
    • 5cm (2 in) fresh ginger, peeled and finely chopped
    • 1 bay leaf
    • 1.25ml (¼ tsp) salt
    • 1.25ml (¼ tsp) turmeric powder
    • 450g (1lb) chicken breasts, cubed
    • 2 green chillies, finely chopped
    • 5ml (1 tsp) cumin powder
    • 5ml (1 tsp) ground cayenne
    • 250ml (1 cup) chopped tomatoes
    • 15ml (1 tbsp) tomato paste
    • 2.5ml (½ tsp) white vinegar
    • 10ml (2 tsp) brown sugar or jaggery
    • 1 fresh lime, juiced
    • 125ml (½ cup) water

    Instructions

    1. Heat oil in a heavy saucepan. Add the onions, garlic, bay leaf, salt and turmeric powder and fry until the mixture turns golden brown. It should take about 5 minutes.
    2. Add the chicken to the pan and brown the meat.
    3. The other spices: chillies, cumin and cayenne should now be added and stirred in thoroughly.
    4. Add the tomatoes and fry until they form a shiny paste and the oil starts to separate.
    5. Add the tomato paste, vinegar, lime juice, sugar and water.
    6. Taste and adjust seasoning as needed. Simmer for 10 minutes then turn off the heat and let it rest for 10 minutes.
    7. Sprinkle chopped coriander on top and garnish with a slice of lime.

    Notes

    • To date I’ve only used fresh, ripened tomatoes. That said, you can use tinned tomatoes but stick to the specified amounts.
    • If you can’t get hold of any bay leaves, try one of these bay leaf substitutes instead!
    • Prep Time: 30 minutes
    • Cook Time: 10 minutes
    • Category: Dinner
    • Method: Pan Fry
    • Cuisine: Indian

    Keywords: chicken pathia, pathia recipe, pathia curry, persian curry recipe, persian chicken curry

    Did you make this recipe?

    Tag @greedygourmet on Instagram and hashtag it #greedygourmet

    More recipes you may enjoy

    • Osso Buco
    • Easy Chicken Curry
    • Moussaka
    • Brinjal Bhaji
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    Reader Interactions

    Comments

    1. Nazima

      June 20, 2014 at 12:05 pm

      wow Michelle – this is one of the curries I grew up eating. Delicious! and yet never make it much at home.
      Also like the way you are working with restaurants and reproducing recipes from them for the home.

      ★★★★★

      Reply
    2. Rosa

      June 20, 2014 at 1:13 pm

      Thanks for sharing this wonderful recipe with us! Mouthwatering…

      Cheers,

      Rosa

      Reply
    3. Kate @ Veggie Desserts

      June 20, 2014 at 7:19 pm

      This looks amazing. I’m going to try it this weekend, but with cauliflower instead of the chicken. Thanks for the step by step pictures!

      Reply
      • Natalie Burgess

        July 21, 2020 at 6:36 pm

        I love to make a mushroom balti xx

        Reply
    4. Katie Bryson

      June 22, 2014 at 7:50 am

      Wonderful pictures and recipe Michelle – it’s great seeing something cooked up in a professional restaurant kitchen like that! I love a curry 🙂

      Reply
      • Dm

        September 02, 2020 at 10:07 am

        Don’t think this is like you would get in a restaurant. No base gravy for one.

        Reply
        • Michelle Minnaar

          September 04, 2020 at 1:48 pm

          Funnily enough, an Indian restaurant chef provided me with this recipe, which he cooked for me in kitchen. (After several years, I gave this post a facelift.) The beauty of this recipe is that you don’t need to go through all those extra steps of making a curry base sauce. Try it. Just maybe it will change your mind.

          Reply
        • lee

          May 15, 2022 at 9:43 am

          You obviosly no very little about Indian/ Asian home cooking if you think you need a base gravy to cook authentic curry at home.

          Reply
    5. Michelle

      June 22, 2014 at 9:27 am

      You’re lucky to have grown up with Pathia, Nazima. I only discovered it 3 years ago and since then it’s become my favourite curry.

      As for shooting with chefs in restaurant kitchens – it’s great fun!

      Reply
    6. Michelle

      June 22, 2014 at 9:28 am

      Thanks, Rosa!

      Reply
    7. Sally - My Custard Pie

      June 22, 2014 at 4:02 pm

      Pinning this to my ‘to make’ board – really interesting post.

      Reply
    8. Laura@howtocookgoodfood

      June 22, 2014 at 7:38 pm

      I love being able to see the steps involved in this recipe with your greg photos. It really helps and also gets me thinking how I could eat curry every night quite happily! Thanks for reminding me!

      Reply
    9. Corina

      June 24, 2014 at 5:33 am

      I love homemade curries – they’re so much healthier than restaurant or takeaways.

      Reply
    10. Sarah, Maison Cupcake

      July 03, 2014 at 8:31 pm

      I’m such a demon for curry and I have fond memories of dining there… another post due me thinks 😉

      Reply
    11. Wesley Travels

      July 08, 2014 at 9:20 am

      That looks delicious. I know what I am going to eat tonight.

      Reply
    12. Donalyn@TheCreeksideCook

      July 08, 2014 at 1:05 pm

      Michelle, this looks really good, and I love an easy one pan meal that is ready in a hurry – thanks for a great recipe!

      Reply
    13. Fiver Feeds

      September 16, 2014 at 3:58 pm

      Chicken Pathia is one of my favorite meals from the moment I first tried it. Will definitely try your recipe!

      Reply
    14. Fiver Feeds

      September 16, 2014 at 3:58 pm

      Chicken Pathia is one of my favorite meals from the moment I first tried it. Will definitely try your recipe!

      Reply
    15. Bob

      February 20, 2016 at 10:12 am

      Just made this and it’s absolutely delicious!!
      You do have to fry for quite a while once tomatoes are added for oil to separate & have a shiny paste !
      Love it though thank you

      ★★★★★

      Reply
      • michelle

        June 16, 2017 at 11:09 am

        Thanks for letting me know, Bob!

        Reply
    16. Luke

      February 25, 2016 at 1:36 pm

      Thank you so much for this recipe. I had been meaning to try it for ages and last night I went for it.

      I am a terrible cook, my Mrs does the vast majority of cooking in our house. I just don’t know what to do so I need very specific instructions – your photos were a big help I must say. However, I didn’t know what heat to cook on so I think I burnt it! 🙂

      I know where I fell foul – I couldn’t find the lime juicer so had to slice it up and squeeze it. During this time I could smell burning, so I assume I left it cooking for too long.

      ★★★★★

      Reply
      • michelle

        June 16, 2017 at 11:09 am

        Bummer, Luke. Don’t worry, we’ve all been there with “burning” issue. It’s brave of you to cook a new recipe and I’m sure your results will be even better next time!

        Reply
    17. Richard

      April 04, 2016 at 3:53 pm

      Great recipe, such a simple and tasty sauce. I season my meat in tandoori masala spices and yogurt, grill the meat and add at the last moment. GULuess what im cooking tonight!

      Reply
      • michelle

        June 16, 2017 at 11:07 am

        Hah, glad you’re enjoying it, Richard!

        Reply
    18. Kirsty

      July 20, 2016 at 3:09 pm

      Is it just normal white vinegar or white wine vinegar, I’ve seen recipes that call for one or the other, but I don’t want to assume and get it wrong!

      ★★★★★

      Reply
      • michelle

        June 16, 2017 at 11:07 am

        Hey Kirsty, you can use either. What you’re after is the tanginess the vinegar provides.

        Reply
    19. Graeme Pae

      January 12, 2017 at 1:40 pm

      Love this Pathia recipe, but how would I go about making extra sauce with this dish for the mopping with naan ? ? Thank you

      ★★★★★

      Reply
      • michelle

        June 16, 2017 at 11:06 am

        Good question, Graeme. I suggest using the same amount of chicken but doubling up on all the other ingredients. Ample sauce!

        Reply
    20. Nigel

      May 19, 2017 at 5:19 pm

      Great recipe, so simple, yet delicious and make it for the family regularly. My favourite a the moment. Don’t forget the chopped ginger, you can see it in the photos but it is not included in the recipe ingredients.

      Nigel

      Reply
      • michelle

        June 16, 2017 at 11:17 am

        So happy to hear you love the recipe! Thanks for pointing out my ginger error, Nigel. I have updated the recipe accordingly.

        Reply
    21. Matt

      July 24, 2017 at 5:20 pm

      Hi Michelle, fantastic recipe… I’ve made this before a while ago and intend to make it again tonight.

      My one query is about the onion… I tend to weigh onion then chop, rather than chop and fill cup measurements to find 500ml. Could you guestimate how many grams 500ml of onions is?
      Many thanks,
      Matt

      Reply
      • michelle

        July 27, 2017 at 2:45 pm

        Thanks for letting me know, Matt.

        I think in this case, size matters. 😉 My default answer would be 2 onions but if they’re small, you might need more. Then again, the more onions, the better – for me anyway! Happy cooking!

        Reply
    22. Barbara

      November 20, 2017 at 1:03 pm

      Perfect recipe! Storecupboard ingredients, what could be better!
      I made the base sauce and after the resting step I divided it into two pans, adding diced chicken to one pan and Quorn Pieces to the other, as I don’t eat meat, but my husband does. Worked fantastically. Authentic, just at the right spice level for us. Definitely will make again probably will try prawns next time, as I think the flavour would lend itself perfectly to seafood.

      ★★★★★

      Reply
      • michelle

        November 20, 2017 at 9:44 pm

        Thanks Barbara!

        Reply
    23. Nick Gregory

      January 21, 2018 at 11:00 am

      You didn’t state at what stage to add the ginger, also, I thought is was way too hot for a pathia. Is there a spice to cut back on to make it less hot/spicy?

      ★★★★

      Reply
      • michelle

        January 21, 2018 at 9:17 pm

        Hi Nick! Thanks for your comment. I like to add ginger at the early stages of the recipe, this way the ginger infuses nicely with other ingredients. You can also add it in the later stage of the cook, however it might not cook all the way through. Best to add it in the beginning in my opinion – it will also cut back on the spice factor. So my suggestion is to ct back on the ginger, black pepper and not to add any chilli. This way, you can enjoy a delicious mild chicken pathia. If you enjoy a small bit of heat, simply add a bit of cayenne pepper. Let me know how this works out for you 🙂

        Reply
      • Jo

        January 22, 2018 at 9:45 am

        Take out seeds in the chillies

        Reply
        • michelle

          January 23, 2018 at 11:28 am

          Also a good idea! But, depending on the chilli you can still have some considerable heat

          Reply
    24. Darren Slade

      March 25, 2018 at 8:51 pm

      Wow… Super curry, so glad I found this. Just finished it… Very close to my local curry house but fresher and healthier. Thank you so much… New fave curry.

      ★★★★★

      Reply
      • michelle

        March 25, 2018 at 9:10 pm

        Thanks Darren!! Enjoy!

        Reply
        • Darren Slade

          May 11, 2018 at 6:14 pm

          Arrrrgghhh… Where’s the recipe gone?

          Reply
          • Darren Slade

            May 11, 2018 at 7:01 pm

            Panicking here…. I am meant to be making this for tea. Please help!

            Reply
            • michelle

              May 11, 2018 at 7:14 pm

              Hi Darren,

              Sorry for making you panic. I’m panicking as well that after a major technical update on the website, the recipes have disappeared.

              Fret not, if you follow this recipe, you’ll get the same result.

              https://www.greedygourmet.com/recipes-for-diets/omnivore/leftover-turkey-curry/

              You just need to cook the chicken from raw a little bit longer.

              Hoping to sort out this mess soon and thanks so much for alerting me!

    25. Kris

      December 05, 2019 at 7:59 am

      Hi. Thanks for sharing this recipe. I’m surprised not to see tamarind in there though. That’s what gives the sour taste in pathia, not vinegar. Looks like a good end result though. Imma make this later (with tamarind). 👍🏾

      Reply
    26. Matt

      January 01, 2020 at 10:35 am

      A stunning curry, went down well at a new years Eve party. Easy to make, easy to eat. Perfect !

      ★★★★★

      Reply
    27. Paul

      January 22, 2020 at 7:28 pm

      What about the Ginger? This is my favorite from the Bangalore Brasserie on the Brecknock Road London N7

      Reply
      • Michelle

        January 29, 2020 at 10:16 am

        Hi Paul thanks for sharing. For some ginger is a little too strong. I like adding it though 🙂 It’s best diced into small cubes to release maximum flavour. Best, Michelle

        Reply
    28. Alex Pittman

      January 31, 2020 at 6:04 pm

      When does the ginger go in?

      Reply
      • Michelle

        February 24, 2020 at 2:17 pm

        Hi Alex,

        The ginger goes in at the beginning of the cook, with the garlic.
        Best,
        Michelle

        Reply
        • Paul

          May 19, 2020 at 12:53 pm

          Do you skin and de seed tomatoes?

          Reply
          • Michelle Minnaar

            June 17, 2020 at 3:18 pm

            Hi Paul, I tend not to. Then again, if you don’t like tomato skin, you place fully ripe tomatoes in a bowl and pour boiled water over them. Leave them for about 10 minutes and the skins should split open, which would make them easier to peel.

            Reply
    29. Nick Smith

      April 22, 2020 at 10:01 am

      Hi Michelle
      Shall i use tinned or fresh tomatoes?

      Reply
      • Michelle Minnaar

        June 17, 2020 at 3:43 pm

        Hey Nick, to date I’ve only made Pathia with fresh tomatoes but I don’t see any problem with using tinned if you’re stuck. Please do let me know how it goes!

        Reply
        • Rebecca Beesley

          July 26, 2020 at 11:02 pm

          What a great recipe – great to hear the background of the dish. We make Korma and pile in loads of veg – sprouts taste remarkably good in it!

          Reply
    30. Lisa

      June 28, 2020 at 7:23 pm

      So easy to follow and absolutely delicious!! Thank you

      ★★★★★

      Reply
    31. sam macaree

      July 03, 2020 at 2:18 pm

      i like to make chickpea curry

      Reply
    32. melanie stirling

      July 04, 2020 at 12:38 am

      My favourite is vegetable curry with as many vegetables as I have available, it changes each time.

      Reply
    33. Solange

      July 04, 2020 at 5:29 am

      Lamb & squash biryani with cucumber raita.

      Reply
    34. Michael Fisher

      July 04, 2020 at 4:27 pm

      When it comes to curries I don’t worry about being healthy and just make different fish or prawn vindaloos.

      Reply
    35. Darren Jacobs

      July 06, 2020 at 1:38 pm

      Vegetable biriyani

      Reply
    36. Jo m welsh

      July 07, 2020 at 8:51 pm

      I like any homemade curry much healthier than shop brought and you can add as many veg as you want .

      Reply
    37. Margaret Gallagher

      July 10, 2020 at 12:13 am

      Cauliflower and coconut lime curry – a taste sensation.for alln

      Reply
    38. Eleanor Porteous

      July 13, 2020 at 10:45 pm

      I’m new to indian curry as I’m not a hot spice person however my sons and daughters love it made this recipe for a supper evening and it got rave review by all. One son even saying it’s the best patia he has had (but then again his mam made it lol )

      ★★★★★

      Reply
    39. Kim Neville

      July 15, 2020 at 6:41 pm

      my family like my chicken korma

      Reply
    40. Keith Hunt

      July 17, 2020 at 1:14 pm

      Curried cod

      Reply
    41. Sheena Batey

      July 17, 2020 at 2:24 pm

      Vegetable balti

      Reply
    42. Mark Mccaffery

      July 17, 2020 at 3:12 pm

      A lentil and chickpea curry

      Reply
    43. Bryan Murphy

      July 17, 2020 at 3:16 pm

      Butternut squash madras

      Reply
    44. Mel Pennie

      July 17, 2020 at 5:29 pm

      Love a good curry, and I make a Quorn Vindaloo which is really tasty!

      Reply
    45. Margaret Mccaffery

      July 17, 2020 at 5:48 pm

      A Chicken Tikka Masala.

      Reply
    46. Alice Dixon

      July 17, 2020 at 6:53 pm

      I enjoy making a cauliflower korma

      Reply
    47. fiona waterworth

      July 17, 2020 at 7:24 pm

      My husband cooks a lovely chicken rogan josh from scratch

      Reply
    48. Elaine Savage

      July 17, 2020 at 7:36 pm

      Quorn Biryani is easy to make and perfect to eat

      Reply
    49. Tammy Tudor

      July 17, 2020 at 8:20 pm

      A delicious korma!

      ★★★★★

      Reply
    50. Tammy Tudor

      July 17, 2020 at 8:23 pm

      A delicious korma! mild for the whole family but stll really yummy

      ★★★★★

      Reply
    51. Helen Markham

      July 17, 2020 at 9:20 pm

      Yum yes please 😋

      ★★★★★

      Reply
    52. Peter Watson

      July 18, 2020 at 11:32 am

      Mushroom Curry

      ★★★★★

      Reply
    53. claire woods

      July 18, 2020 at 12:55 pm

      korma

      Reply
    54. Laura Pritchard

      July 18, 2020 at 2:06 pm

      I don’t think I’ve ever tried to! So this recipe is great!

      Reply
    55. Rena Plumridge

      July 19, 2020 at 2:14 pm

      Coriander chicken is my favourite healthy curry to make at home

      Reply
    56. TonyG

      July 19, 2020 at 10:26 pm

      Prawn and aubergine

      Reply
    57. Ruth Harwood

      July 20, 2020 at 7:26 am

      I make a fab Chicken Tikka Masala xx

      Reply
    58. Lucy

      July 20, 2020 at 9:28 am

      I’m not sure if I make ‘healthy’ curries particularly! Will definitely be having a go at this though 🙂

      Reply
    59. Dale Dow

      July 20, 2020 at 11:11 am

      A Chicken Chasni, I adapt the recipe so I’m using the healthiest of ingredients

      Reply
    60. Nigel Soper

      July 20, 2020 at 1:43 pm

      Chicken Vindaloo

      Reply
    61. Annabel Greaves

      July 20, 2020 at 2:14 pm

      I love a delicious healthy lean chicken curry

      Reply
    62. Elisha

      July 20, 2020 at 3:25 pm

      A creamy chicken curry

      Reply
    63. ADEINNE TONNER

      July 20, 2020 at 4:24 pm

      Butternut biryani with cucumber raita

      Reply
    64. Julie Ward

      July 20, 2020 at 5:36 pm

      The chicken pathia looks good, I’ve never made a curry at home

      ★★★★★

      Reply
    65. laura stewart

      July 21, 2020 at 10:56 am

      chick pea and butternut squash

      Reply
    66. Michelle Smith

      July 21, 2020 at 11:14 am

      Chicken pathia is delicious

      Reply
    67. Carole Nott

      July 21, 2020 at 4:15 pm

      I nearly always choose chicken curry. I like the sound of Chicken Pathia and must try it for sure.

      ★★★★★

      Reply
    68. Rachel Craig

      July 21, 2020 at 6:26 pm

      Vegetable curry.

      Reply
    69. lynn neal

      July 21, 2020 at 8:56 pm

      Mushroom and spinach is my favourite!

      Reply
    70. Rebecca King

      July 22, 2020 at 8:36 am

      I love making Lentil Dahl as it so simple and easy but really tasty!

      Reply
    71. MichelleD

      July 22, 2020 at 3:01 pm

      I love a veggie biriyani

      Reply
    72. Brenda

      July 22, 2020 at 6:10 pm

      Hi: I made this Chicken Pathia this morning! I’m normally like a Spicy Madras, Vindaloo or Keema, but a sister has always told me that I should try Pathia – it’s her favourite. So I did! It’s really easy and lovely, spicy and bright. I tried to not deviate from the recipe as I wanted to test it before making any changes to suit my taste. I didn’t have jaggery so I used dark brown sugar. I also didn’t use quite as much oil. Really really nice. I’m going to let it sit for a while. I think this will be added to my ‘go-to’ curries.

      ★★★★★

      Reply
    73. S Straw

      July 24, 2020 at 12:29 am

      I like to make Slimming World’s version of chicken tikka masala.

      Reply
    74. Charmaine Dance

      July 24, 2020 at 3:04 pm

      I love a tasty dansak

      Reply
    75. Katherine Cakebread

      July 24, 2020 at 9:23 pm

      chicken korma

      Reply
    76. Mr Leslie Evans

      July 25, 2020 at 8:25 am

      Vegetable Curry

      Reply
    77. Kim Carberry

      July 25, 2020 at 1:24 pm

      I am actually making a prawn and mango curry for our tea tonight. I think it’s going to become our favourite. x

      Reply
    78. Stephanie

      July 25, 2020 at 1:34 pm

      A prawn curry and wild rice with corridaner

      Reply
    79. k.benmailoud

      July 25, 2020 at 5:11 pm

      My favourite is Spinach, chickpea and potato curry

      Reply
    80. dana

      July 25, 2020 at 5:21 pm

      I like a curry with lots of vegatables

      Reply
    81. Keith Hunt

      July 25, 2020 at 9:09 pm

      Fist Curry

      Reply
    82. Charlotte H

      July 25, 2020 at 9:33 pm

      I tend to make a vegetable curry with as little oil as possible

      Reply
    83. Niall Seenan

      July 25, 2020 at 9:58 pm

      My favourite is a potato and okra curry with lots of onions and garlic! I learnt how to make it when I lived in India 14 years ago and cook it at least once every 2 weeks.

      Reply
    84. Victoria

      July 25, 2020 at 10:52 pm

      vegetable korma

      Reply
    85. Victoria Prince

      July 26, 2020 at 2:00 pm

      My favourite healthy curry to make at home is a chickpea curry

      Reply
    86. John Williams

      July 26, 2020 at 3:25 pm

      chicken curry

      Reply
    87. Jill fairbanks

      July 26, 2020 at 4:22 pm

      Chicken tikka masala

      Reply
    88. Marie Rungapadiachy

      July 26, 2020 at 7:32 pm

      Lamb curry with lots of spinach is my favourite to make at home.

      Reply
    89. Deborah Preston

      July 26, 2020 at 10:07 pm

      Potato & courgette curry

      Reply
    90. Clara

      July 27, 2020 at 8:23 am

      Pumpkin curry

      Reply
    91. Kristyn Harris

      July 27, 2020 at 9:35 am

      I like to make vegatable homemade curry

      Reply
    92. Jennifer Rhymer

      July 27, 2020 at 11:08 am

      Chicken korma. Homemade curries are so much healthier as I add veg and know exactly what’s in it x

      Reply
    93. donna jones

      July 27, 2020 at 11:30 am

      Chicken Pathia for us

      Reply
    94. Jo Nichol

      July 27, 2020 at 12:15 pm

      Slimming world chicken tikka masala

      Reply
    95. Dorothy K

      July 27, 2020 at 1:26 pm

      Looking forward to trying this recipe- looks great! I love making saag aloo and asome nice dahl to go with it

      Reply
    96. JulieWilson

      July 27, 2020 at 3:17 pm

      I like vegetable curries. I prefer sweeter, creamy curries to hotter ones.

      Reply
    97. Angela Morgan

      July 27, 2020 at 4:49 pm

      Lentil and butternut squash with cauliflower rice

      Reply
    98. Lauren Main

      July 27, 2020 at 4:52 pm

      Thai green curry with plenty of veg!

      Reply
    99. Deborah Hambleton

      July 27, 2020 at 5:55 pm

      I love Chicken Balti

      Reply
    100. Sheri Darby

      July 27, 2020 at 6:24 pm

      Chick pea and lentil curry

      Reply
    101. Tracy Barber

      July 27, 2020 at 7:49 pm

      Prawn Jalfrezi is probably the healthiest curry I cook at home but I like the sound of the Parthia so will have a go at making it but I’ll probably adjust the spice as it sounds like it’s got a bit of heat

      Reply
    102. Troy Easton

      July 27, 2020 at 9:47 pm

      It would be a Chicken Curry.

      Reply
    103. Troy Easton

      July 27, 2020 at 9:48 pm

      It would be a Chicken Curry with boiled chicken.

      Reply
    104. natalie s

      July 27, 2020 at 10:10 pm

      I love to cook a vegan coconut caribean curry

      Reply
    105. Laura Green

      July 27, 2020 at 10:41 pm

      veggie masala

      Reply
    106. Fiona jk42

      July 27, 2020 at 11:38 pm

      My favourite curry is mutter paneer, which I like to eat with a dhal and home-made chapattis.

      ★★★★★

      Reply
    107. Fiona Johnstone

      July 28, 2020 at 11:44 am

      Chicken Jalfrezi is my favourite to make.

      Reply
    108. Carly Belsey

      July 28, 2020 at 12:57 pm

      I love to make a Chicken Jalfrezi from scatch, always tastes amazing but not sure it’s that healthy to be honest haha. I do love a curry

      Reply
    109. Ruth lee

      July 28, 2020 at 1:04 pm

      chickpea and sweet potato

      Reply
    110. Patricia Barrett

      July 28, 2020 at 1:26 pm

      Vegan Yellow Thai Curry With Mixed Vegetables

      Reply
    111. Angela Kelly

      July 28, 2020 at 1:43 pm

      I enjoy a veggie curry but this recipe sounds delicious.

      Reply
    112. Emma Davison

      July 28, 2020 at 1:45 pm

      I love curry but have never actually made one as I am not v confident with cooking with spices

      Reply
    113. Joanne Holmes

      July 28, 2020 at 5:07 pm

      I love a vegetable curry using up whatever veg I have in

      Reply
    114. Erica Hughes

      July 28, 2020 at 5:48 pm

      Lamb keema

      Reply
    115. Anthea Holloway

      July 28, 2020 at 6:24 pm

      I don’t make many curries but chicken curry is my favourite and I also love the look of your recipe too.

      Reply
    116. chloe brill

      July 28, 2020 at 6:24 pm

      chicken massala

      ★★★

      Reply
    117. Zoe Graham

      July 28, 2020 at 7:02 pm

      a spinach and chickpea curry, so simple and low cal

      Reply
    118. zoe corbin

      July 28, 2020 at 10:44 pm

      lamb chops

      Reply
    119. Sue Clarke

      July 28, 2020 at 10:58 pm

      Goan chicken 🍛

      Reply
    120. Adrian Bold

      July 29, 2020 at 12:46 am

      Sweet potato dhal with curried vegetables

      Reply
    121. Mandy Doherty

      July 29, 2020 at 9:32 am

      Chicken Jalfrezi

      Reply
    122. Sarah Hold

      July 29, 2020 at 10:29 am

      I make a lovely low fat Jalfrezi. No jars, all from scratch.

      Reply
    123. Anya Sargent

      July 29, 2020 at 1:40 pm

      Thai red curry is my favourite. 🍀💜😀❤️🎉🦋🌸😍🤞💖🌸🦋😀💜🍀❤️🎉😍🤞🤞💖🌸🦋😀💜❤️🎉😍🌸

      Reply
    124. Jodie Green

      July 29, 2020 at 2:39 pm

      Vegetable curry is a huge favourite for my children

      Reply
    125. betsy ferguson

      July 29, 2020 at 3:43 pm

      we enjoy lentil curry served with a green salad, and flat breads – we are gluten intolerant, so make our own flat breads. (How too – very important for texture to have EQUAL parts of GF flour and yogurt, then spoon mixture into a pannini. Best GF bread ever, as it has bend and is pliable. Also, the mix can be perked up with spices, sultanas etc. Or, use a fruit yogurt, instead of greek, for a sweet treat) x

      Reply
    126. Sallyanne Rose

      July 29, 2020 at 6:56 pm

      Chicken Pathia

      Reply
    127. Natalie Gillham

      July 30, 2020 at 12:32 am

      I like to make a Chinese chicken and vegetable curry.

      Reply
    128. Geri Gregg

      July 30, 2020 at 7:20 am

      We enjoy a vegetable curry, all healthy ingredients and it’s very yummy

      Reply
    129. sarah morris

      July 30, 2020 at 8:06 am

      Chicken curry using jd seasonings

      Reply
    130. Helen

      July 30, 2020 at 8:18 am

      Love this Chicken Pathia, I add some stock to give it some body

      Reply
    131. joanne coulson

      July 30, 2020 at 8:45 am

      I love my prawn balti

      Reply
    132. Megan

      July 30, 2020 at 10:21 am

      Any vegetable curry

      Reply
    133. Cathy O

      July 30, 2020 at 10:46 am

      I make a chicken curry from scratch and use any vegetables I have around so always taste different and is just known as mum’s curry special!

      Reply
    134. Jeanette Leighton

      July 30, 2020 at 11:18 am

      I love bhuna with a naan bread

      ★★★★★

      Reply
    135. Daphne Monk

      July 30, 2020 at 2:01 pm

      What a good time to find this recipe, just fancying a curry, I used to have a sweet curry recipe that included a cooking apple and raisins, but will try this instead

      Reply
    136. Emma England

      July 30, 2020 at 2:35 pm

      A love all curries but a homemade vegetable curry is my favourite. I love cooking it!

      Reply
    137. Deborah Clarke

      July 30, 2020 at 5:07 pm

      Ooh i can’t decide! I love making Aloo gobi, lentil daal and chickpea sweet potato and spinach curries. All packed with veggies and all delicious!

      Reply
    138. jen jackson

      July 30, 2020 at 6:29 pm

      Haloumi, Chick pea and spinich

      Reply
    139. Clare

      July 30, 2020 at 6:53 pm

      If I had to narrow it down to just one. It would be a Prawn Balti.

      Reply
    140. MERYL Thomas

      July 30, 2020 at 8:20 pm

      Vegetable curry

      Reply
    141. Ian Campbell

      July 30, 2020 at 8:31 pm

      Chicken jalfrezi – made healthily, it consists of 2 of your 5 a day, not to mention a welcome boost of Vitamin C!

      Reply
    142. Claire Willmer

      July 30, 2020 at 8:57 pm

      Our family favourite is spinach and egg curry.

      Reply
    143. Ross Leech

      July 30, 2020 at 9:48 pm

      I love a prawn nagashori.

      Reply
    144. Samantha Buntain

      July 30, 2020 at 10:57 pm

      We like to cook chicken korma mostly because everyone in the house loves it so it’s a nice easy healthy meal that even the kids will eat

      Reply
    145. Paul

      September 05, 2020 at 5:31 pm

      Probably my favourite Curry. I do tweek the ingredients a little. I use a little ground coriander and garam masala and also a little chicken stock. I don’t use brown sugar , instead I use mango chutney and this adds to the flavour. I let it rest for at least an hour after cooking to fuse all the flavour. Marvelous !!

      ★★★★★

      Reply

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