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!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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.
- 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📖 Recipe
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
Nutrition
- Serving Size:
- Calories: 278
- Sugar: 15.4 g
- Sodium: 220.4 mg
- Fat: 6.9 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28.2 g
- Fiber: 3.4 g
- Protein: 27.8 g
- Cholesterol: 82.1 mg
Joanne Bewley
I made this yesterday for dinner. My first ever 'from scratch' curry. It was outstanding! We even finished it this afternoon with scrambled eggs. (I used molasses for the sweetener but not much and I happened to have a jar of tamarind paste that I bought online and that made it really delicious.)
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 !!
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
Ross Leech
I love a prawn nagashori.
Claire Willmer
Our family favourite is spinach and egg 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!
MERYL Thomas
Vegetable curry
Clare
If I had to narrow it down to just one. It would be a Prawn Balti.
jen jackson
Haloumi, Chick pea and spinich
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!
Emma England
A love all curries but a homemade vegetable curry is my favourite. I love cooking it!
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
Jeanette Leighton
I love bhuna with a naan bread
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!
Megan
Any vegetable curry
joanne coulson
I love my prawn balti
Helen
Love this Chicken Pathia, I add some stock to give it some body
sarah morris
Chicken curry using jd seasonings
Geri Gregg
We enjoy a vegetable curry, all healthy ingredients and it's very yummy
Natalie Gillham
I like to make a Chinese chicken and vegetable curry.
Sallyanne Rose
Chicken Pathia
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
Jodie Green
Vegetable curry is a huge favourite for my children
Anya Sargent
Thai red curry is my favourite. 🍀💜😀❤️🎉🦋🌸😍🤞💖🌸🦋😀💜🍀❤️🎉😍🤞🤞💖🌸🦋😀💜❤️🎉😍🌸
Sarah Hold
I make a lovely low fat Jalfrezi. No jars, all from scratch.
Mandy Doherty
Chicken Jalfrezi
Adrian Bold
Sweet potato dhal with curried vegetables
Sue Clarke
Goan chicken 🍛
zoe corbin
lamb chops
Zoe Graham
a spinach and chickpea curry, so simple and low cal
chloe brill
chicken massala
Anthea Holloway
I don't make many curries but chicken curry is my favourite and I also love the look of your recipe too.
Erica Hughes
Lamb keema
Joanne Holmes
I love a vegetable curry using up whatever veg I have in
Emma Davison
I love curry but have never actually made one as I am not v confident with cooking with spices
Angela Kelly
I enjoy a veggie curry but this recipe sounds delicious.
Patricia Barrett
Vegan Yellow Thai Curry With Mixed Vegetables
Ruth lee
chickpea and sweet potato
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
Fiona Johnstone
Chicken Jalfrezi is my favourite to make.
Fiona jk42
My favourite curry is mutter paneer, which I like to eat with a dhal and home-made chapattis.
Laura Green
veggie masala
natalie s
I love to cook a vegan coconut caribean curry
Troy Easton
It would be a Chicken Curry with boiled chicken.
Troy Easton
It would be a Chicken 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
Sheri Darby
Chick pea and lentil curry
Deborah Hambleton
I love Chicken Balti
Lauren Main
Thai green curry with plenty of veg!
Angela Morgan
Lentil and butternut squash with cauliflower rice
JulieWilson
I like vegetable curries. I prefer sweeter, creamy curries to hotter ones.
Dorothy K
Looking forward to trying this recipe- looks great! I love making saag aloo and asome nice dahl to go with it
Jo Nichol
Slimming world chicken tikka masala
donna jones
Chicken Pathia for us
Jennifer Rhymer
Chicken korma. Homemade curries are so much healthier as I add veg and know exactly what's in it x
Kristyn Harris
I like to make vegatable homemade curry
Clara
Pumpkin curry
Deborah Preston
Potato & courgette curry
Marie Rungapadiachy
Lamb curry with lots of spinach is my favourite to make at home.
Jill fairbanks
Chicken tikka masala
John Williams
chicken curry
Victoria Prince
My favourite healthy curry to make at home is a chickpea curry
Victoria
vegetable korma
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.
Charlotte H
I tend to make a vegetable curry with as little oil as possible
Keith Hunt
Fist Curry
dana
I like a curry with lots of vegatables
k.benmailoud
My favourite is Spinach, chickpea and potato curry
Stephanie
A prawn curry and wild rice with corridaner
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
Mr Leslie Evans
Vegetable Curry
Katherine Cakebread
chicken korma
Charmaine Dance
I love a tasty dansak
S Straw
I like to make Slimming World's version of chicken tikka masala.
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.
MichelleD
I love a veggie biriyani
Rebecca King
I love making Lentil Dahl as it so simple and easy but really tasty!
lynn neal
Mushroom and spinach is my favourite!
Rachel Craig
Vegetable curry.
Carole Nott
I nearly always choose chicken curry. I like the sound of Chicken Pathia and must try it for sure.
Michelle Smith
Chicken pathia is delicious
laura stewart
chick pea and butternut squash
Julie Ward
The chicken pathia looks good, I've never made a curry at home
ADEINNE TONNER
Butternut biryani with cucumber raita
Elisha
A creamy chicken curry
Annabel Greaves
I love a delicious healthy lean chicken curry
Nigel Soper
Chicken Vindaloo
Dale Dow
A Chicken Chasni, I adapt the recipe so I'm using the healthiest of ingredients
Lucy
I'm not sure if I make 'healthy' curries particularly! Will definitely be having a go at this though 🙂
Ruth Harwood
I make a fab Chicken Tikka Masala xx
TonyG
Prawn and aubergine
Rena Plumridge
Coriander chicken is my favourite healthy curry to make at home
Laura Pritchard
I don't think I've ever tried to! So this recipe is great!
claire woods
korma
Peter Watson
Mushroom Curry
Helen Markham
Yum yes please 😋
Tammy Tudor
A delicious korma! mild for the whole family but stll really yummy
Tammy Tudor
A delicious korma!
Elaine Savage
Quorn Biryani is easy to make and perfect to eat
fiona waterworth
My husband cooks a lovely chicken rogan josh from scratch
Alice Dixon
I enjoy making a cauliflower korma
Margaret Mccaffery
A Chicken Tikka Masala.
Mel Pennie
Love a good curry, and I make a Quorn Vindaloo which is really tasty!
Bryan Murphy
Butternut squash madras
Mark Mccaffery
A lentil and chickpea curry
Sheena Batey
Vegetable balti
Keith Hunt
Curried cod
Kim Neville
my family like my chicken korma
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 )
Margaret Gallagher
Cauliflower and coconut lime curry - a taste sensation.for alln
Jo m welsh
I like any homemade curry much healthier than shop brought and you can add as many veg as you want .
Darren Jacobs
Vegetable biriyani
Michael Fisher
When it comes to curries I don't worry about being healthy and just make different fish or prawn vindaloos.
Solange
Lamb & squash biryani with cucumber raita.
melanie stirling
My favourite is vegetable curry with as many vegetables as I have available, it changes each time.
sam macaree
i like to make chickpea curry
Lisa
So easy to follow and absolutely delicious!! Thank you
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!
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.
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
Matt
A stunning curry, went down well at a new years Eve party. Easy to make, easy to eat. Perfect !
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). 👍🏾
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!
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
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!
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!
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.
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!
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.
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!
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!
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!
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!
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!
Wesley Travels
That looks delicious. I know what I am going to eat tonight.
Sarah, Maison Cupcake
I'm such a demon for curry and I have fond memories of dining there... another post due me thinks 😉
Corina
I love homemade curries - they're so much healthier than restaurant or takeaways.
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!
Sally - My Custard Pie
Pinning this to my 'to make' board - really interesting post.
Michelle
Thanks, Rosa!
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!
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.
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
Rosa
Thanks for sharing this wonderful recipe with us! Mouthwatering...
Cheers,
Rosa
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.