Name: Chicken Pathia
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 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; 500g chicken breast, cut into bite-sized pieces; 2-4 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

Question 1

What is it?

Accepted Answer

Pathia (pronounced "pat-e-a") originates from Persia and was brought over to India many years ago. While it is an authentic Asian curry, you are most likely now to see it in Indian restaurants and takeaways in the UK and it's not actually a particularly popular curry in India these days.

Its popularity in the UK is totally justified, however. Its unique sweet and sour taste and the fact that it is bursting with flavour will make this a curry you are sure to come back to again and again.

Question 2

Is pathia hot?

Accepted Answer

Pathia is typically served with medium heat. It's unlikely to break out a sweat but packs enough spice to need a few glasses of water (or lassi) alongside. Of course, the great thing about making this at home is that you can control the amount of heat you add to the dish. 

This recipe uses fresh chillies, so you can increase or decrease the amount that you use. There is also a huge variation in heat from one variety of chilli to another. Therefore, it is a good idea to add a little at a time and taste, so you can get the right amount based on your preferences. If you like things really hot, then you can also add a little chilli powder along with the chillies.

Question 3

What can I serve it with?

Accepted Answer

Pathia goes with all the usual sides you would serve with a curry. Naan or rice are pretty much essential, and since it's a little warming, some mint and cucumber raita is great to cool things down a little. This saffron rice makes it a little more special too.

If you're looking to make your meal into more of a banquet, then you could add some side dishes like onion bhajis or this incredibly moreish chicken pakora.

Question 4

Do I need to blend the curry?

Accepted Answer

Blending the curry gives it a smoother and more even texture, but it is not essential. If you want to make the sauce without blending it then I suggest dicing the onion as finely as you can and using smooth mango chutney to reduce the chunkiness of the final dish.

When blending you can use either a blender or a food processor. As food processors are made to chop ingredients rather than to puree them, the curry will be a little chunkier and more rustic than if you use a blender to blitz it into a smooth sauce.

Question 5

How long does it keep?

Accepted Answer

This curry is perfect for making in advance. Once cooked it can be cooled and kept in the fridge for up to 3 days. You can also freeze it for up to 3 months. Defrost thoroughly before reheating on the hob/stove.

Chicken Pathia

Description

Ingredients

Instructions

Notes

Nutrition