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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.
As a result it was only going to be so long before it ended up joining my list of Indian Curry Recipes!
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 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 learn how to make my chicken pathia curry!
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.
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!