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Bowl of chicken pathia and naan bread

Chicken Pathia

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


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


  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.


  • 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