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Member recipe

Chicken Pathia

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(45 ratings)

Member recipe by


Serves 4

Hot, sweet and sour curry originating from Persia.

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  • 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


    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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23rd Jan, 2020
I’ve been meaning to leave a review about this recipe for about 2 years now so here goes. It’s excellent! Just a couple of tweaks to suit my personal taste (as others have mentioned). I add a couple of green finger chillies to the curry base. There’s no chilli in this recipe so it relies on the cayenne pepper for the heat. It’s not quite enough. I also add lemon juice to accentuate the sweet and sour flavouring of the Pathia. Give it a go. It’s the closest I’ve found to restaurant style and my extended family of curry fans are also now using it.
John North's picture
John North
4th May, 2019
One of the best curry recipes I have tried. A couple of comments though. No oil is mentioned in the frying processes and I noticed no one commented on this so you need to use some. Also, it definitely needs 2-3 extra fresh chillies to give it the necessary kick and I added some lemon and some pineapple to enhance the sweet-sour effect.
Shaun Pointon's picture
Shaun Pointon
28th Jan, 2019
it was really nice
26th Sep, 2018
One word - AMAZING
31st Mar, 2018
Excellent recipe. I added a fresh chilli to mine as I like it hot. As good as a takeaway with half the calaories
4th Nov, 2017
Fantastic curry. My favourite from the takeaway...better when I make it myself using this recipe!! Made it for friends the other week, and currently making for friends again tonight (waiting for the sauce to simmer and thicken). Make it peeps!!! X
30th Jun, 2017
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's picture
17th Mar, 2017
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 :)
12th Mar, 2017
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.
17th Feb, 2017
Gorgeous better than a takeaway any day


Dylan Hart's picture
Dylan Hart
18th Mar, 2018
Does the chicken get cooked before adding or does the 30mins simmering cook it?
Pete Mallinson
6th Feb, 2017
Hi bladeriderni, we really enjoyed your Pathia recipe....just wondered if you`ve uploaded any more curry recipes?
19th Sep, 2015
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