Chicken Pathia
A classic British Indian Restaurant chicken pathia made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G3 Simple Fried Base
300 ml (1–2 portions) · 15 minutes · Simple
Key ingredients
1 tbspn oil · 100 gm onion (prepared weight) · 1 tspn garlic (finely chopped) · 1 tspn ginger (finely grated) · 2 tbspn chopped tomatoes · 2 heaped tspn tomato purée · +6 more
Ingredients
- 2 tbspn oil
- 1 tbspn tomato purée
- 1 chicken breast
- 1 clove garlic
- 1 tspn curry powder
- 150ml Simple Fried Base Sauce
- ¼ tspn fenugreek powder
- 1 tomato
- ½ tspn hot chilli powder
- 1 tspn sugar
- ½ onion
- ¼ tspn salt
- 1 tspn green chilli
- 1 tbspn lemon juice
Method
- 1
Chop the onion.
- 2
De-seed (or not if you like it hot) the green chilli and finely chop.
- 3
Grate the ginger, crush the garlic and mix together in a little water to make a paste.
- 4
Chop the tomato into rough 1 cm pieces.
- 5
Heat the oil in a pan and cook, stirring regularly, the onion and green chilli for .
- 6
Add the ginger/garlic paste and cook, stirring, for .
- 7
Stir in the c41 curry powder, chilli powder and ground fenugreek and cook, stirring, for , adding c46 base sauce if needed to prevent drying and burning.
- 8
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for .
- 9
Add the chicken, salt, fresh chopped tomato, 80 ml of c46 base sauce and optionally the food colouring and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 10
Reduce the heat and stir in the sugar and lemon juice and cook for .
- 11
Serve with rice (optionally cooked with a little turmeric) and garnish with a little freshly chopped coriander.