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.
- 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
- 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.
- To date I’ve only used fresh, ripened tomatoes. That said, you can use tinned tomatoes but stick to the specified amounts.
- Category: Dinner
- Method: Pan Fry
- Cuisine: Indian
Keywords: chicken pathia, pathia recipe, pathia curry, persian curry recipe, persian chicken curry