Chicken Pathia
A classic British Indian Restaurant chicken pathia made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 2 tbspn oil
- 300 ml c46 curry base sauce (see note 2)
- 50 gm onion (prepared weight)
- 1 tbspn tomato purée
- 2 tspn green chilli (chopped)
- 1 portion g2 pre-cooked chicken
- ½ tspn ginger (grated)
- ¼ tspn salt
- ½ tspn garlic (crushed)
- ½ medium tomato (about 40 gm)
- 2 tspn g2 curry powder
- food colouring (optional - see note 3)
- 2 tspn chilli powder (see note 1)
- 2 tspn sugar (to taste)
- ½ tspn ground fenugreek
- 2 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.