Chicken Pathia


  1. 4 tablespoons oil
  2. 1 onion, very finely chopped
  3. 2 tablespoons Garlic and ginger paste
  4. 2 tablespoons curry powder
  5. 1 teaspoon chilli powder
  6. 1 tablespoons sugar
  7. 125ml Tomato purée
  8. 500ml Base curry sauce (large batch), heated
  9. 3 breasts of chicken
  10. 1 tablespoon smooth mango chutney
  11. 1/2 teaspoon tamarind concentrate
  12. 1 teaspoon dried fenugreek (methi) leaves
  13. 1-2 lemons, juiced
  14. 3 tablespoons chopped fresh coriander


  1. Heat the oil in a large pan over a medium-high heat until hot.
  2. Stir in the chopped onion and fry until translucent and soft
  3. Add the garlic and ginger paste and let it sizzle for about a minute.
  4. Sprinkle a little salt over the mixture to release moisture, cook for about another minute
  5. Add chicken (if not precooked)
  6. Add the mixed powder, chilli powder and sugar. Stir briskly.
  7. Stir in the tomato purée and 250ml of the base curry sauce.
  8. Let this come to a rolling simmer add the rest of the base sauce and the stock
  9. Let it reduce down to appropriate consistency
  10. Add the mango chutney
  11. Add tamarind
  12. Add dried fenugreek leaves
  13. Add lemon juice to taste

Garnish with the chopped coriander.

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