Chicken Pathia Curry Recipe {Restaurant Style}

5 from 2 votes

Chicken Pathia Curry Recipe {Restaurant Style}

If you're not familiar with this chicken pathia curry recipe, it's a deliciously hot, sweet and sour dish with a tomato base sauce. Even if you're not a fan of heat, it's a very popular dish in British Indian restaurants that's easy to make at home!

Note: this recipe is pronounced as a chicken patia curry with a silent "h".

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: bangladeshi, british, Indian, Persian

Keyword: chicken curry, chicken pathia, fenugreek, pathia curry, sweet and sour chicken, tamarind paste

Servings: people

Calories: 398kcal

Author: Vikkie Lee

Equipment

Ingredients

3 tablespoon Vegetable oil or ghee
600 g Chicken breasts (4) uncooked and diced (about 4)
2 Onions grated
3 Garlic minced
1 tablespoon Ginger grated or a paste
2 tablespoon Medium curry powder or garam masala
1 teaspoon Mild chilli powder or hot if preferred
1 teaspoon Paprika
½ teaspoon Ground cumin
¼ teaspoon Cayenne pepper
¾ teaspoon Ground coriander
½ teaspoon Ground turmeric
⅓ teaspoon Ground fenugreek Or less if using less sugar
1 & ⅔ teaspoon Tamarind paste
1 & ½ tablespoon Brown sugar
½ teaspoon Salt
1 Bay leaf or 2
2 tablespoon Tomato puree
2 small Red chilies sliced, or 1 for less heat
240 ml Chicken stock (1 cup)
400 g Canned tomatoes (14 oz)
½ Lime juice only
Fresh Coriander garnish

Instructions

First, add the oil to the pan.
Then fry the shredded onions, ginger, and garlic paste while stirring for about 5 minutes until softened.
Next, add the diced chicken breasts and cover while cooking for 8 minutes until cooked through.
Now add all of the spices, salt, sugar, and tamarind concentrate.
Stir while cooking for a minute to release the flavours.
Add the tomato paste, canned chopped tomatoes, bay leaves, sliced chillies and stock.
Bring to a boil, then reduce to a rolling simmer for 10-12 minutes until thickened.
Then stir in the lime juice and serve with fresh chopped coriander and rice.

Video

Notes

If you find grating onions laborious, use a food processor to speed things up

If you can't find tamarind concentrate instead of brown sugar and lime juice for a more authentic flavour

If you don't want to add as much sugar, I recommend using less ground fenugreek as it is naturally bitter

For a fresher taste, use fresh tomatoes off the vine for a juicy curry (not salad tomatoes)

Nutrition