A Chicken pathia is a hot, sweet and sour curry that finds itself very at home in the British Curry house and it is also MY personal favourite!
A Sweet and Sour Indian Curry
When I lived in the UK there was a phase when a pathia or patia curry was the only thing I ordered from an Indian menu.
Not because I didn’t like or understand the other stuff. But purely and simply because it was my favourite thing on any menu!
As a result, it was only going to be so long before it ended up joining my list of Indian Curry Recipes!
As with all phases, they pass but a pathia curry remains one of my favourite dishes. Fabulously spicy and with a distinct sweet and sour vibe.
If you would prefer to avoid the sweet thing then you must check out my Acahri Chicken recipe!
My Version of a Pathia Curry!
I started working this recipe after a 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. Ain’t 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 the dish I adore.
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 started out with what I know of my favourite curry. A spicy, sweet and sour little number with a tomato based sauce and then built it up from experiments.
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 Sweet Element.
My Eureka moment with this 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!
- 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
- 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.
- Take the second half of the onion and slice into 8 wedges and set aside.
- Cut the chicken into a 2cm dice.
- Heat the ghee over a medium high heat and when warm add the asafoetida and chili flakes and cook for 30 seconds.
- Now add in the onion and garlic paste, reduce the heat to medium and cook for 5 minutes.
- Stir in the turmeric and cumin, stir and cook for 60 seconds before adding the tamarind pulp, tomato paste and mango chutney.
- 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.
- 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.
- 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