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Chicken Pathia

A star rating of 4.8 out of 5.67 ratingsRate
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  • Preparation and cooking time
    • Total time
  • A challenge
  • Serves 4
Hot, sweet and sour curry originating from Persia.


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


  • 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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A star rating of 4.8 out of 5.67 ratings

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