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Chicken Pathia
Serves 4
A challenge
Total time:
Hot, sweet and sour curry originating from Persia.
Skip to 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
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.
