Chicken Pathia: Sweet and Sour Indian Curry

The Chicken pathia is a hot, sweet and sour curry that finds itself very at home in the British Curry house and this recipe pays homage to that!

The usual habitat for a chicken pathia seems to be a British curry house. This fiery sweet and sour number with Gujarati leanings should be shown a lot more love.

Chicken Pathia: Sweet and Sour Indian Curry

When I lived in the UK there was a phase when a Chicken Pathia was the only thing I ordered from an Indian menu. Not because I didn’t like or understand the other stuff!

Purely and simply because it was my favourite thing on any menu.

As with all phases, they pass but a chicken pathia remains one of my favourite dishes. Fabulously spicy and with a distinct sweet and sour vibe.

If you would prefer to avoid the sweet vibe then you must check out my Acahri Chicken recipe!

As a result, it was only going to be so long before it ended up joining my list of  Indian Curry Recipes!

The usual habitat for a chicken pathia seems to be a British curry house. This fiery sweet and sour number with Gujarati leanings should be shown a lot more love.

Getting Started With My Pathia Curry!

I started working this recipe after my first trip back to the UK a number of years ago.

One of the first things we did was to go out for a curry. Of course!

This was what I ordered and it reignited my love for this sweet and sour curry. So when we returned to Hungary this was a dish I knew I had to recreate.

Naturally, Google was my first port of call and low and behold every recipe I found was different. Aint that always the way!

After trying a few I knew that I would be creating my own new recipe. As none of what I found sounded or even tasted like what I know as a chicken pathia.

The usual habitat for a chicken pathia seems to be a British curry house. This fiery sweet and sour number with Gujarati leanings should be shown a lot more love.

The Great British Curry House.

Apparently, this dish is of Gujarati and Persian origin but as you know by now I am never driven by authenticity. But by what makes my belly smile, so I kinda took the basis of a pathia or indeed patia as it is sometimes called.

A spicy, sweet and sour curry with a tomato based sauce and built it up from experiments and memories.

So I set out on trying to create my own chicken pathia curry recipe!

As I mentioned in my Chicken Balti recipe, Indian restaurants in the UK usually start with a base sauce and build from there.

Sure this is for convenience and I will always build a new sauce. However, this cooking method leads to a distinctive style in terms of texture.

So as ever this was my base point for this and most of my British Indian Restaurant style dishes.

The usual habitat for a chicken pathia seems to be a British curry house. This fiery sweet and sour number with Gujarati leanings should be shown a lot more love.

The Sweet Element.

My Eureka moment with this chicken pathia recipe came with the addition of mango chutney as the sweet element and I have no idea where it came from.

I tried all sorts of sweet elements from sugar and honey through to jaggery. But nothing came close to being quite so good as this.

The combination of the sweetness and fruitiness is perfect. Naturally, the recipe will change flavour depending on your mango chutney but that is all part of the magic.

If you wanna make your own give this mango chutney recipe by the ever wonderful Striped Spatula a spin!

I do on occasions make my own but we are not exactly overwhelmed by fresh mango here in central Europe.

As such I tend to go with shop bought.  It is, however, a great excuse for a taste test, stock up on poppadoms!

The usual habitat for a chicken pathia seems to be a British curry house. This fiery sweet and sour number with Gujarati leanings should be shown a lot more love.
Chicken Pathia: Sweet and Sour Indian Curry

Chicken Pathia: Sweet and Sour Indian Curry

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
The usual habitat for a chicken pathia seems to be a British curry house, I think this fiery sweet and sour number with Gujarati leanings should be shown a lot more love.


  • 200g Onion
  • 4 Cloves Garlic
  • 1 Tbsp Ghee
  • 1/8 Tsp Asafoetida
  • 1 Tsp Chili Flakes
  • 2 Tsp Turmeric
  • 1 Tsp Ground Cumin
  • 100 ml Tamarind Pulp
  • 2 Tbsp Tomato Paste
  • 2 Tbsp Mango Chutney
  • 4 Cardamom Pods
  • 1 Bay Leaf
  • 1 Tbsp Lime Juice
  • 1 Tbsp Ghee
  • 350 g Chicken
  • 1 Tbsp Dried Fenugreek Leaves
  • Salt to Taste


  1. Cut the onion in half and peel, roughly chop half and place in a blender with the garlic cloves and blitz, using just enough water to form a smooth paste.
  2. Take the second half of the onion and slice into 8 wedges and set aside.
  3. Cut the chicken into a 2cm dice.
  4. Heat the ghee over a medium high heat and when warm add the asafoetida and chili flakes and cook for 30 seconds.
  5. Now add in the onion and garlic paste, reduce the heat to medium and cook for 5 minutes.
  6. Stir in the turmeric and cumin, stir and cook for 60 seconds before adding the tamarind pulp, tomato paste and mango chutney.
  7. Now throw in the bay leaf, cardamom pods and lime juice, check seasoning and add salt as required and allow to simmer for 15 minutes over a low heat.
  8. After the sauce has been simmering for 10 minutes, heat the second tablespoon of ghee in another pan over a medium high heat and when hot add the chicken and remaining onion from step 1 then cook moving occasionally for 3-4 minutes.
  9. Transfer to the sauce then add in the fenugreek leaves and cook for a further minute or so and then and simmer until cooked with a lid on, this should take a further 5-10 minutes.


Serve with Naan bread and basmati rice.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 702 Total Fat: 37g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 198mg Sodium: 465mg Carbohydrates: 48g Fiber: 6g Sugar: 26g Protein: 48g

Readers Comments

34 thoughts on “Chicken Pathia: Sweet and Sour Indian Curry”

  1. My wife and I love experimenting with Indian dishes. We tried this for the first time tonight. Great dish and really enjoyed the sweet, sour, hot spiciness of the dish. I have a jar of ready to use tamarind paste that I bought for making Pad Tai (have yet to find a really good Pad Tai recipe) and two tablespoons of that concentration certainly gave it a nice sour kick. We always like to have some form of vegetable so we julienned a yellow bell pepper and sprinkled it on top for the final simmer. That worked out quite well. Thanks for sharing.

    • Thanks for taking your time to write to me Bob! So glad you liked this recipe, I know I am probably not meant to say this but this is my favourite curry recipe, I think it is like admitting you have a favourite child or something 😉 Cooking is most definitely all about the eater so the addition of peppers is great if it works for you!

      I’m totally with you on a pad thai recipe, I have been trying to work on something I am prepared to put my name to for 6 months and am certainly not there yet!

    • Hey Mrs Garner… That’s a tough one, Tamarind has an almost sweet and sour earthy flavour, you will never get it exactly the same without using tamarind but for this recipe I would suggest using lemon or lime juice.

      You should have plenty of sweetness from the mango chutney, you need to balance that out with your souring agent. So taste as you go until you get a balance you are happy with.

      If you can get it Mango powder which is also known as amchur will help with adding a bit more ‘sourness and earthiness’ to dish. Again you will need to do this to taste.

      Which ever you add throw them in at stage 6 on the list and test as it is cooking down for the 15 minutes.

      Enjoy and do let me know how you get on.


    • I used prunes and it was amazing, I’d use about 60g – 100g depending on how sweet and sour you want the curry. I used 100g and it was perfect for me, maybe a little rich so I’d probably use slightly less. I boiled the prunes to soften them and used some of the water to blitz them up into a paste and I guess you can just gradually add in each spoon until it tastes how you want

      • That is an ingenious idea that I am sure it tasted fantastic, you could soften them in all sort of interesting liquids too to change up the flavour profiles. Love it!

  2. thankyou Brian it’s one of the nicest currys. very tasty indeed. if I’m looking to make a curry this is where I come 1st. your butter chicken is on my to do list. Cheers

    • That’s wonderful to here, cheers ash… I am currently working on the take of a dhansak, still needs a bit of tweaking though, tweaking is my favourite part for obvious reasons!

    • Just double up the quantities, cooking time will remain pretty much the same although it may take a little longer to brown the chicken in step 7, enjoy!

  3. Thank you for your reply. I will order the block of tamarind pulp so I can follow your recipes more precisely. Like I said, the curry was delishous, both sweet and sour as yiou describe. I am getting better with metric measurements, thanks to your site. Best, Gail

    • You are welcome Gail, have fun… There are a couple of new Lamb curries thtat I have posted in the last week that are glorious, particularly the Keema matar that just went live 🙂

  4. As an American and being unfamiliar with the metric system of measurement, could you explain the 100ml of tamarind pulp? I was making this recipe and got to the tamarind and realized that the 100ml was over 1/2 cup and that just didn’t seem right. I subbed a 1/2 cup water, making the sauce thin enough to simmer, then added tamarind concentrate to taste. It turned out great, but having never had pathia before, I wonder if I did it right. I served it with basmati rice and naan and it was a hit. Love your site.

    • Hey Gail, sorry I have been away so have not had chance to write the reply you deserve from my phone. Firstly I am so glad you enjoyed the recipe it really is a favourite of mine and you absolutely did the right thing in terms of making it taste right for you. It would seem that tamarind pulp means different things around the world (which is new to me so I am glad that you flagged it up), I’ll be doing some more research and updating all of my recipes that contain tamarind to reference exactly what I use.

      But in the interim and for your reference, tamarind in the main here in Europe is sold as a sticky large block which you cut a section off and soak in boiling water, the resulting mash needs to be passed through a sieve and forms the tamarind ‘pulp’. I will need to try and understand what other forms it comes in order to make a full comment. However the joy of foods like this is that you can taste as you go, also one of the greatest perks. In short a pathia should be intensly sweet and sour so you need a lot of tamarind to sit along side the mango chutney, hence the 100ml which is just under half a cup.

      I’m still looking for a solution that I can add for converting amounts from metric to imperial and cups but all of them end up being deeply disappointing in real use and I personally find googling a much more reliable result than relying on a website plugin.

      Thanks one again for taking the time to write and whilst this answer is not yet complete I hope it helps a little.

      Brian 🙂

  5. One of my favourite restaurant curries. I do a lot of Gujarati cooking and have a few twists on the Pathia too, often add my home made spicy (really spicy – made with peach nagas) mango chutney which works so well with this dish.

  6. Can’t wait to try this. Mate just brought it in to work on nights shift in a slow cooker and it tastes amazing. Good job!!

  7. Wonderful recipe.I like this and I think this is very delicious. I am going to make this recipe for my family and husband Thanks for sharing

  8. Brian what a fabulous and rich looking curry this is. I love the golden glow in your photograph. It is very inviting and reminds us all how good curries are. They certainly play a big part in our diet.

  9. I am an Indian, but haven’t ever tried this. That first shot definitely drew my attention and I now need to try it. The addition of mango chutney sounds like a great discovery and something I will definitely experiment with when I next cook and Indian chicken curry.

    • The mango chutney idea came from an Indian friend mayn years ago when living in the UK, I love the complexity it adds to the dish and apparently it was her Indian way of playing around with way Brits add Marmalade to an orange chicken casserole 🙂

    • It certainly tastes like an authentic ‘Anglo Indian’ Curry, although they do typically vary a little from the curries I tried when I visited India and Pakistan many years ago although the base flavours are very similar.

  10. I love Indian curries – grew up eating them – but this is my first time stumbling on a Chicken Pathia – I am fascinated by it’s origin. Your rendition looks marvelous, btw.

    • Thanks Shashi, its appearance in the UK also seems very focused on the Midlands as I rarely saw it during my time living in the south of the UK or when visiting the North… It’s fascinating how migrant populations bring very specific food with them, when they arrive on foreign shores, I know I have done the same with very specific British regional dishes now I live in Hungary 🙂

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