Chicken Pathia Curry Recipe Review

Hi, Ray here again.

I’ve been eating chicken patea (or pathia or even patia) for years now, simply because it’s got a great taste – I love the sour bite.

There was a great-looking Chicken Pathia recipe in amongst the range of yummy Curry Focus curry recipes so I decided to give it a try.

All of the usual curry ingredients were in the recipe with the addition of tamarind, lemon juice and tomato paste (or puree).

I already had everything that I needed for the curry, including the chicken, so my weekly shopping trip concentrated on the less exciting things like breakfast cereal, bread and milk.

A quick look at the recipe showed me that it was a straightforward recipe to follow and it would take just over half an hour to cook the curry – and the ingredient preparation wouldn’t take long either.

So I headed into the kitchen about half an hour from the scheduled dining time and got to work.

Nothing disastrous or untoward happened during the curry cooking and the dinner guests arrived just as I put on the rice.

So it wasn’t too long before I served up the Chicken Pathia Curry on basmati rice to the curry testing panel.

And it was great. Lots of tomato and a brilliant sour, lemon taste sitting in the mouth. The chicken was well cooked and the sauce was thickish but not too dry.

The curry received a great taste score of 8.5 out of 10 with a heat/spice rating of “Medium”.

I am more than happy to add this recipe to my list of great curries and I will definitely be making this curry again in the not too distant future.

chicken pathia curry image

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2 Comments

  1. I’m afraid it wasn’t a great success. Quite bland. Still baffled by the Tamarind a I could only get paste. So I played around. Didn’t add the water as it was already quite loose with the tomatoes. Will look for alternative recipe. Sorry

    1. I have to agree with Sue on this. I didn’t add the water, but even then it was thin. May be better as leftovers once its had some time to mature.

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