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!
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.
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!
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.
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?
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Chicken Pathia
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
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
- 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
- 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.
- Add the chicken to the pan and brown the meat.
- The other spices: chillies, cumin and cayenne should now be added and stirred in thoroughly.
- Add the tomatoes and fry until they form a shiny paste and the oil starts to separate.
- Add the tomato paste, vinegar, lime juice, sugar and water.
- Taste and adjust seasoning as needed. Simmer for 10 minutes then turn off the heat and let it rest for 10 minutes.
- 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
Nazima
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.
★★★★★
Rosa
Thanks for sharing this wonderful recipe with us! Mouthwatering…
Cheers,
Rosa
Kate @ Veggie Desserts
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!
Natalie Burgess
I love to make a mushroom balti xx
Katie Bryson
Wonderful pictures and recipe Michelle – it’s great seeing something cooked up in a professional restaurant kitchen like that! I love a curry 🙂
Dm
Don’t think this is like you would get in a restaurant. No base gravy for one.
Michelle Minnaar
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.
lee
You obviosly no very little about Indian/ Asian home cooking if you think you need a base gravy to cook authentic curry at home.
Michelle
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!
Michelle
Thanks, Rosa!
Sally - My Custard Pie
Pinning this to my ‘to make’ board – really interesting post.
Laura@howtocookgoodfood
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!
Corina
I love homemade curries – they’re so much healthier than restaurant or takeaways.
Sarah, Maison Cupcake
I’m such a demon for curry and I have fond memories of dining there… another post due me thinks 😉
Wesley Travels
That looks delicious. I know what I am going to eat tonight.
Donalyn@TheCreeksideCook
Michelle, this looks really good, and I love an easy one pan meal that is ready in a hurry – thanks for a great recipe!
Fiver Feeds
Chicken Pathia is one of my favorite meals from the moment I first tried it. Will definitely try your recipe!
Fiver Feeds
Chicken Pathia is one of my favorite meals from the moment I first tried it. Will definitely try your recipe!
Bob
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
★★★★★
michelle
Thanks for letting me know, Bob!
Luke
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.
★★★★★
michelle
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!
Richard
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!
michelle
Hah, glad you’re enjoying it, Richard!
Kirsty
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!
★★★★★
michelle
Hey Kirsty, you can use either. What you’re after is the tanginess the vinegar provides.
Graeme Pae
Love this Pathia recipe, but how would I go about making extra sauce with this dish for the mopping with naan ? ? Thank you
★★★★★
michelle
Good question, Graeme. I suggest using the same amount of chicken but doubling up on all the other ingredients. Ample sauce!
Nigel
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
michelle
So happy to hear you love the recipe! Thanks for pointing out my ginger error, Nigel. I have updated the recipe accordingly.
Matt
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
michelle
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!
Barbara
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.
★★★★★
michelle
Thanks Barbara!
Nick Gregory
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?
★★★★
michelle
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 🙂
Jo
Take out seeds in the chillies
michelle
Also a good idea! But, depending on the chilli you can still have some considerable heat
Darren Slade
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.
★★★★★
michelle
Thanks Darren!! Enjoy!
Darren Slade
Arrrrgghhh… Where’s the recipe gone?
Darren Slade
Panicking here…. I am meant to be making this for tea. Please help!
michelle
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!
Kris
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). 👍🏾
Matt
A stunning curry, went down well at a new years Eve party. Easy to make, easy to eat. Perfect !
★★★★★
Paul
What about the Ginger? This is my favorite from the Bangalore Brasserie on the Brecknock Road London N7
Michelle
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
Alex Pittman
When does the ginger go in?
Michelle
Hi Alex,
The ginger goes in at the beginning of the cook, with the garlic.
Best,
Michelle
Paul
Do you skin and de seed tomatoes?
Michelle Minnaar
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.
Nick Smith
Hi Michelle
Shall i use tinned or fresh tomatoes?
Michelle Minnaar
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!
Rebecca Beesley
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!
Lisa
So easy to follow and absolutely delicious!! Thank you
★★★★★
sam macaree
i like to make chickpea curry
melanie stirling
My favourite is vegetable curry with as many vegetables as I have available, it changes each time.
Solange
Lamb & squash biryani with cucumber raita.
Michael Fisher
When it comes to curries I don’t worry about being healthy and just make different fish or prawn vindaloos.
Darren Jacobs
Vegetable biriyani
Jo m welsh
I like any homemade curry much healthier than shop brought and you can add as many veg as you want .
Margaret Gallagher
Cauliflower and coconut lime curry – a taste sensation.for alln
Eleanor Porteous
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 )
★★★★★
Kim Neville
my family like my chicken korma
Keith Hunt
Curried cod
Sheena Batey
Vegetable balti
Mark Mccaffery
A lentil and chickpea curry
Bryan Murphy
Butternut squash madras
Mel Pennie
Love a good curry, and I make a Quorn Vindaloo which is really tasty!
Margaret Mccaffery
A Chicken Tikka Masala.
Alice Dixon
I enjoy making a cauliflower korma
fiona waterworth
My husband cooks a lovely chicken rogan josh from scratch
Elaine Savage
Quorn Biryani is easy to make and perfect to eat
Tammy Tudor
A delicious korma!
★★★★★
Tammy Tudor
A delicious korma! mild for the whole family but stll really yummy
★★★★★
Helen Markham
Yum yes please 😋
★★★★★
Peter Watson
Mushroom Curry
★★★★★
claire woods
korma
Laura Pritchard
I don’t think I’ve ever tried to! So this recipe is great!
Rena Plumridge
Coriander chicken is my favourite healthy curry to make at home
TonyG
Prawn and aubergine
Ruth Harwood
I make a fab Chicken Tikka Masala xx
Lucy
I’m not sure if I make ‘healthy’ curries particularly! Will definitely be having a go at this though 🙂
Dale Dow
A Chicken Chasni, I adapt the recipe so I’m using the healthiest of ingredients
Nigel Soper
Chicken Vindaloo
Annabel Greaves
I love a delicious healthy lean chicken curry
Elisha
A creamy chicken curry
ADEINNE TONNER
Butternut biryani with cucumber raita
Julie Ward
The chicken pathia looks good, I’ve never made a curry at home
★★★★★
laura stewart
chick pea and butternut squash
Michelle Smith
Chicken pathia is delicious
Carole Nott
I nearly always choose chicken curry. I like the sound of Chicken Pathia and must try it for sure.
★★★★★
Rachel Craig
Vegetable curry.
lynn neal
Mushroom and spinach is my favourite!
Rebecca King
I love making Lentil Dahl as it so simple and easy but really tasty!
MichelleD
I love a veggie biriyani
Brenda
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.
★★★★★
S Straw
I like to make Slimming World’s version of chicken tikka masala.
Charmaine Dance
I love a tasty dansak
Katherine Cakebread
chicken korma
Mr Leslie Evans
Vegetable Curry
Kim Carberry
I am actually making a prawn and mango curry for our tea tonight. I think it’s going to become our favourite. x
Stephanie
A prawn curry and wild rice with corridaner
k.benmailoud
My favourite is Spinach, chickpea and potato curry
dana
I like a curry with lots of vegatables
Keith Hunt
Fist Curry
Charlotte H
I tend to make a vegetable curry with as little oil as possible
Niall Seenan
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.
Victoria
vegetable korma
Victoria Prince
My favourite healthy curry to make at home is a chickpea curry
John Williams
chicken curry
Jill fairbanks
Chicken tikka masala
Marie Rungapadiachy
Lamb curry with lots of spinach is my favourite to make at home.
Deborah Preston
Potato & courgette curry
Clara
Pumpkin curry
Kristyn Harris
I like to make vegatable homemade curry
Jennifer Rhymer
Chicken korma. Homemade curries are so much healthier as I add veg and know exactly what’s in it x
donna jones
Chicken Pathia for us
Jo Nichol
Slimming world chicken tikka masala
Dorothy K
Looking forward to trying this recipe- looks great! I love making saag aloo and asome nice dahl to go with it
JulieWilson
I like vegetable curries. I prefer sweeter, creamy curries to hotter ones.
Angela Morgan
Lentil and butternut squash with cauliflower rice
Lauren Main
Thai green curry with plenty of veg!
Deborah Hambleton
I love Chicken Balti
Sheri Darby
Chick pea and lentil curry
Tracy Barber
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
Troy Easton
It would be a Chicken Curry.
Troy Easton
It would be a Chicken Curry with boiled chicken.
natalie s
I love to cook a vegan coconut caribean curry
Laura Green
veggie masala
Fiona jk42
My favourite curry is mutter paneer, which I like to eat with a dhal and home-made chapattis.
★★★★★
Fiona Johnstone
Chicken Jalfrezi is my favourite to make.
Carly Belsey
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
Ruth lee
chickpea and sweet potato
Patricia Barrett
Vegan Yellow Thai Curry With Mixed Vegetables
Angela Kelly
I enjoy a veggie curry but this recipe sounds delicious.
Emma Davison
I love curry but have never actually made one as I am not v confident with cooking with spices
Joanne Holmes
I love a vegetable curry using up whatever veg I have in
Erica Hughes
Lamb keema
Anthea Holloway
I don’t make many curries but chicken curry is my favourite and I also love the look of your recipe too.
chloe brill
chicken massala
★★★
Zoe Graham
a spinach and chickpea curry, so simple and low cal
zoe corbin
lamb chops
Sue Clarke
Goan chicken 🍛
Adrian Bold
Sweet potato dhal with curried vegetables
Mandy Doherty
Chicken Jalfrezi
Sarah Hold
I make a lovely low fat Jalfrezi. No jars, all from scratch.
Anya Sargent
Thai red curry is my favourite. 🍀💜😀❤️🎉🦋🌸😍🤞💖🌸🦋😀💜🍀❤️🎉😍🤞🤞💖🌸🦋😀💜❤️🎉😍🌸
Jodie Green
Vegetable curry is a huge favourite for my children
betsy ferguson
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
Sallyanne Rose
Chicken Pathia
Natalie Gillham
I like to make a Chinese chicken and vegetable curry.
Geri Gregg
We enjoy a vegetable curry, all healthy ingredients and it’s very yummy
sarah morris
Chicken curry using jd seasonings
Helen
Love this Chicken Pathia, I add some stock to give it some body
joanne coulson
I love my prawn balti
Megan
Any vegetable curry
Cathy O
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!
Jeanette Leighton
I love bhuna with a naan bread
★★★★★
Daphne Monk
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
Emma England
A love all curries but a homemade vegetable curry is my favourite. I love cooking it!
Deborah Clarke
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!
jen jackson
Haloumi, Chick pea and spinich
Clare
If I had to narrow it down to just one. It would be a Prawn Balti.
MERYL Thomas
Vegetable curry
Ian Campbell
Chicken jalfrezi – made healthily, it consists of 2 of your 5 a day, not to mention a welcome boost of Vitamin C!
Claire Willmer
Our family favourite is spinach and egg curry.
Ross Leech
I love a prawn nagashori.
Samantha Buntain
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
Paul
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 !!
★★★★★