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Chicken, Curry

Chicken Pathia

As I’ve said elsewhere on this blog I get my recipes from everywhere and this is no exception. All I can credit it to is a chap / chappess called Little Web Wizard who simply posted this recipe on The Motley Fool website which you can find here. I just wanted to cook a pathia and this was the recipe that most closely matched the ingredients I had in the cupboards. If you don’t know pathia is usually described as a hot, sweet and sour dish in a thick and flavoursome gravy – worth bearing this last point in mind when you’re reducing your sauce at the end of the following recipe.

The author says that this is meant for 4 people but I think that’s been based on the fact  that it calls for 4 chicken breasts. I’d say this recipe is good for ‘up to’ 4 people because we just used enough meat for 2 people (400g of chicken thigh) and it was perfect.

First thing you need to do is prepare the marinade:

Marinade Ingredients:

  • 3 tablespoons fresh lemon juice
  • 4 tablespoons cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 2½ teaspoons salt
  • Enough chicken for up to 4 people, chopped into bite sized pieces

All you need to do is put all of these ingredients inn one bowl, give them a good stir through and set them aside at room temperature while you prepare the rest of the ingredients.

Ready to Go!


  • ½ tsp salt
  • 3 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 1 tbsp finely chopped fresh ginger
  • 3 cloves garlic finely chopped
  • 1 medium onion, small dice
  • 6 medium-sized fresh, ripe tomatoes, washed, cored and coarsely chopped (or 2 x 440g tins of chopped tomatoes)
  • 1½ tbsp brown sugar
  • 2½ tbsp finely chopped fresh coriander
  • 1 chopped, seeded hot green chilli

Method of Preparation:

  1. Heat the vegetable oil over a moderate heat in a large, heavy frying pan until a light haze forms above it.
  2. Stir in the mustard seeds and when they start to pop add the ginger, garlic, onions and the ½ tsp of salt.
  3. Stir fry for 7 to 8 minutes until the onions are soft and golden brown.
  4. Add the marinade and chicken to the pan and stir fry until chicken is sealed.
  5. Add the tomatoes and stir for 3 minutes.
  6. Add the sugar and the coriander.
  7. Sprinkle the fresh chilli on top, partly cover the pan and cook over medium heat for about 10-15 minutes until the chicken is cooked, stir regularly.

That’s it, very simple. I’d say all in all the whole thing took me about 45 minutes inclusive of preparing a portion of my perfect rice to go alongside. As usual there were a couple of substitutions along the way, I didn’t have any cider vinegar (wine vinegar), black mustard seeds (brown mustard seeds) or green chillies (red chillies) and although the original recipe calls for chicken breast I always cook my curries with chicken thigh. It’s cheaper, it’s more flavoursome, it’s just a bit harder to prepare – but not much.

Pathia & Rice!

This was one of the nicer curries I’ve ever prepared for myself. I am a fan of the pathia though. The sweet and sour flavours that mingle with the cumin and turmeric are really interesting. You can make this as hot as you want with the amount of chilli you add but the one red chilli worked well between the two of us.


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