Chicken pathia
- Good Food member
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Serves 4
More effort
Total time: 1 hr and 45 mins
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This recipe was submitted by Good Food member bladeriderni and has not been tested by our team.
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"Hot, sweet and sour curry originating from Persia."
Ingredients
Units:
MetricUS
For the sauce:
-
1 large onion
chopped
-
1 tbsp garlic
minced
-
1 tbsp ginger
minced
-
1 tsp ground coriander
-
1 tsp paprika
-
1 tsp turmeric
-
1 x 400g can plum tomatoes
-
250ml water
For the pathia:
-
1 large onion
chopped
-
1 green pepper
chopped
-
1 tsp garlic
minced
-
1 tsp ginger
minced
-
1 tsp ground cumin
-
1 tsp ground coriander
-
1 tsp ground cinnamon
-
1 tsp salt
-
2 tsp cayenne pepper
-
a handful coriander leaves
chopped
-
1 tbsp white wine vinegar
-
2 tbsp sugar
-
red food colouring
(just a dash)
-
4 chicken breasts
cubed
-
250ml chicken stock
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Method
-
step 1
Begin making the sauce by frying the minced garlic, minced ginger, coriander powder, paprika and turmeric for about a minute to release the flavours.
-
step 2
Add the onions and fry for a further 10 minutes.
-
step 3
Add the tomatoes and water and simmer for approximately 1 hour until the mixture is thick and most of the water has evaporated.
-
step 4
Blend the mixture until it becomes thick and velvety.
-
step 5
Begin to make the curry by frying the onion, green pepper, minced garlic, minced ginger, cumin powder and coriander powder for around 10 minutes.
-
step 6
Add the sauce you prepared earlier, along with the chicken stock, cinnamon powder, cayenne pepper, white wine vinegar, sugar, red food colouring and salt to taste.
-
step 7
Give everything a good mix and add the chicken.
-
step 8
Simmer for 10 minutes and add the chopped coriander.
-
step 9
Simmer for another 20 minutes until the curry has reduced and serve with rice.
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