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Chicken Pathia in a bowl with rice and chapati

Chicken Pathia

  • Author: caroline
  • Total Time: 35 minutes
  • Yield: 4 1x


This Chicken Pathia is a favourite in British Indian restaurants, Tender chicken breast simmered in a sweet and sour sauce rich with earthy spices.

The default recipe serves 4



For the sauce

  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 2 cloves garlic, roughly chopped
  • 2 tsp ginger paste
  • 1 tsp paprika
  • 4 tbsp tomato puree (tomato paste in the US)
  • 2 tbsp mango chutney
  • 1 tbsp lime juice
  • 500ml water

For the curry

  • 500g chicken breast, cut into bite-sized pieces
  • 24 small red chillis, finely chopped (see note 1)
  • 1 tsp cumin powder
  • 1 tsp fenugreek seeds (see note 2)
  • 2 tsp tamarind paste
  • 2 tbsp brown sugar


  1. First, make the sauce. Heat half the oil in a large frying pan/skillet over medium-high heat. Add the onion and cook for around 5 minutes until softened.
  2. Add the garlic, ginger and paprika and cook for a further minute, constantly stirring, until fragrant.
  3. Tip the contents of the pan into a blender or food processor along with the tomato puree, mango chutney, lime juice and water (see note 3)
  4. Add the remaining oil to the pan and return to the heat. Add the chicken and cook until browned all over.
  5. Add the chilli, cumin and fenugreek seeds and cook for a further minute, constantly stirring
  6. Pour the blended curry sauce into the pan along with the tamarind and sugar. Bring to a simmer and cook for a further 10 minutes.


  1. Increase or decrease the amount of chilli you use based on your heat preference. You can also add a little extra chilli powder if you want a very spicy curry.
  2. Fenugreek seeds can be substituted for fennel seeds or mustard seeds or left out altogether if you can’t find a reasonable substitute. 
  3. A blender will give a smoother more uniform sauce, whereas a food processor will give a little more ‘chunk’ and a rustic appeal.
  4. This recipe can be made in advance and kept in the fridge for up to 3 days. It can also be frozen for up to 3 months. Defrost thoroughly before reheating on the hob/stove.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Hob / Stove
  • Cuisine: Indian


  • Serving Size: 1
  • Calories: 337
  • Fat: 5g
  • Carbohydrates: 20g
  • Protein: 40g

Keywords: curry, Indian, chicken, dinner, easy, medium hot, spicy