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.
Cook More Curries At Home
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- Rick Stein’s India
Shortly before everything went tits up in my personal life last year – you can read a bit more about it here – I visited Namaaste Kitchen to shoot three favourite restaurant recipes. Chicken Pathia is the first one.
Located in Camden, Namaaste Kitchen‘s dining area might be narrow and the kitchen small, but taste the food and you’ll think you’re in heaven. In fact, to date it is my favourite Indian restaurant in London. You simply must order the Goan-style Sea Bass and Sesame Baby Aubergines!
Unlike Korma and Tikka Massala, which are very creamy, heavy and calorific, 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, prawns or vegetables. If 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 for the home cook.
It’s always a good idea to get all your ingredients ready before you start cooking. This is a simple one pan dish.
That’s it, people! If you look at the list of ingredients, follow the instructions and look at the photos, you’ll see it’s a really easy dish. 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, gluten and lactose free!Print
- 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 puree
- 2.5ml (½ tsp) white vinegar
- 10ml (2 tsp) brown sugar or jaggery
- 1 fresh lime, juiced
- 125ml (½ cup) water
- 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 puree, 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.
- Category: Dinner
- Method: Pan Fry
- Cuisine: Indian
- Calories: 294
- Sugar: Sugars
- Sodium: 208 mg
- Fat: 13.3 g
- Carbohydrates: 15.9 g
- Fiber: Dietary Fiber
- Protein: 25.3 g
- Cholesterol: 72 mg