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Member recipe

Chicken Pathia

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(29 ratings)

Member recipe by

Servings

Serves 4

Hot, sweet and sour curry originating from Persia.

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Ingredients

  • For the sauce:
  • 1 large onion; (chopped)
  • 1 tablespoon garlic; (minced)
  • 1 tablespoon ginger; (minced)
  • 1 teaspoon coriander powder
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 400-g can plum tomatoes
  • 250 ml water
  • For the Pathia:
  • 1 large onion; (chopped)
  • 1 green pepper; (chopped)
  • 1 teaspoon garlic; (minced)
  • 1 teaspoon ginger; (minced)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cinnamon powder
  • 1 teaspoon salt
  • 2 teaspoon cayenne pepper
  • 1 handful coriander; chopped
  • 1 tablespoon white wine vinegar
  • 2 tablespoons sugar
  • Red food colouring; (just a dash)
  • 4 chicken breasts; (cubed)
  • 250 ml chicken stock

Method

    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.
    2. Add the onions and fry for a further 10 minutes.
    3. Add the tomatoes and water and simmer for approximately 1 hour until the mixture is thick and most of the water has evaporated. Blend the mixture until it becomes thick and velvety.
    4. Begin to make the curry by frying the onion, green pepper, minced garlic, minced ginger, cumin powder and coriander powder for around 10 minutes.
    5. 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. Give everything a good mix and add the chicken. Simmer for 10 minutes and add the chopped coriander.
    6. Simmer for another 20 minutes until the curry has reduced and serve with rice.

Comments, questions and tips

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marcwigham
30th Jun, 2017
2.55
I do like Pathia but this isn't anything like restaurant version. It's not unpalatable but tastes like a sweet basic veg curry. Definitely reduce tomatoes I'd say by half and the recipe could do with lemon or lime juice to add the usually distinctive sharpness. The same taste could be achieved without the complicated recipe. Never the less a good basis for tweaking
Sherariah
17th Mar, 2017
5.05
I am a big fan of Madhur Jaffrey's recipes and can be quite dubious of some curry recipes. However I read the ratings here and gave it a go and wow! so glad that I did. All the family loved it and I have to say it REALLY DOES taste like pathia. It smells like pathia. Made this a few times now and very, very pleased. A big thank you to whoever uploaded the recipe. Thanks for sharing :)
marie1812
12th Mar, 2017
5.05
As good as any restaurant Pathias I've tried. I used a fresh green chilli in sauce & stirred through a tbs of lemon juice at end. Delicious! When I make again, will reduce cayenne slightly & add a bit more chopped coriander at end.
Emz492
17th Feb, 2017
5.05
Gorgeous better than a takeaway any day
buttercupbento
17th Feb, 2017
5.05
Made this several times now as my go to recipe for my favourite curry but with slight tweaks. I generally don't make the sauce and curry separately. I jump from step 2 to 4 and add the tomatoes at step 5 simmering for an hour then. This does make a chunkier curry, less like a takeaway, but tastes just as good and is way easier. I've also made this with different meats and veg, and cooked this in the slow cooker omitting the stock liquid by using a Knorr stock pot. Thank you for sharing this
Pete Mallinson
6th Feb, 2017
5.05
Yummy.....way better than the numerous local takeaways have to offer. I only made a couple of slight alterations - since I didn`t have Cayenne on the shelf, used 2 tsp of Korean red pepper flakes and 1/2 tsp of dried birds eye chilli (and no food colouring needed). Nice balance of spices, not too hot, not too mild..
AngieW123
26th Jan, 2017
This was quite a bit different from the pathia I get from my local takeaway. I added a tablespoon of tomato ketchup, and a little more sugar to balance the acidity of the vinegar. It was closer, but still not the same (althoughI do appreciate that pathias can vary in different restaurants and takeaways!) I also used Quorn instead of chicken, and threw in some spinach as well. It was tasty and went down well. I'll keep up my search for a recipe for the pathia I love though!
Ajshelton16
7th Aug, 2016
5.05
Pathia is my husbands favourite meal in our local curry house so I have been trying different recipes for a while at home to try and cook for him. This recipe is now a household favourite and by using fry light to cook the onions and spices in and replacing the sugar for sweetener, it is completely free on slimming world! The curry really does pack a punch with 2tsp of cayenne pepper so I use only 1 when cooking for my daughter who can't take quite so much heat. I have shared this recipe with everyone in my office at work and they all love it as well!,
shirleym1973
21st May, 2016
5.05
Pathia !!!
shirleym1973
21st May, 2016
5.05
Pathway is one of my favourite dishes from Indian takeaway. This recipe definitely exceeds any takeaway I've ever had.

Pages

Pete Mallinson
6th Feb, 2017
5.05
Hi bladeriderni, we really enjoyed your Pathia recipe....just wondered if you`ve uploaded any more curry recipes?
jezwix
19th Sep, 2015
5.05
Great recipe, I added a bit more paprika and two chillies, one each to the sauce and curry. made it with my son who said it was the best he ever had! best tip, to keep tasting at the end to get the right mix of sweet, sour and hot. give it a go, bit of a faff but worth the extra effort