Chicken Pathia (Patia) Curry Recipe - Serves 4

Chicken Pathia (Patia) Curry Recipe

409 calories each serving (607 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Medium


2.5cm (1 inch) piece of fresh ginger root, peeled and grated
4 cloves of garlic, peeled and crushed
1 tablespoon (15ml) curry powder
1 teaspoon (5ml) chilli powder
2 teaspoons (10ml) turmeric powder
1/2 teaspoon (2.5ml) cumin seeds
1 large onion, peeled and finely chopped
3 tablespoons (45ml) cooking oil
900g (2 lb) skinless and boneless chicken breast, cut into 1cm (1/2 inch) cubes
6 tablespoons (90ml or 3 fl oz) tamarind water
1 tin/can (400g or 14 oz) chopped tomatoes
2 tablespoons (30ml) tomato paste/puree
1 cup (250ml or 9 fl oz) water
2 teaspoons (10ml) garam masala
1 tablespoon (15ml) lemon juice


Mix the ginger, garlic, curry powder, chilli powder and turmeric with a little water to make a smooth paste and set aside
Heat a large frying pan or saucepan over a medium to high heat
Dry roast the cumin seeds until they start to darken (1-2 minutes), stirring often
Add the cooking oil and onion, mix well, reduce the heat to medium and saute until for about 10 minutes until the onions are a golden brown colour, turning often
Add the paste that you made earlier, mix well and stir-fry for 2 minutes (the mixture becomes very dry so be sure to keep stirring to prevent burning)
Add the chicken and mix well
Add the tamarind extract and mix well
Add the chopped tomatoes and tomato paste/puree and mix well
Add the water and mix well
Bring the curry to the boil, reduce to a simmer and simmer for 20 minutes, stirring now and again
Make sure that the chicken is cooked, cooking longer if necessary
Add the garam masala and mix well
Add the lemon juice, mix well and serve hot on rice

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Recipe submitted on 15 July 2010

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