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Chicken Pathia with Lemon Rice
Pathia is one of those curries that appears to have been invented purely for the Indian restaurant industry in Britain, although it does have similarities to the hot and sour curries of South India and Sri Lanka. It’s a delicious combination of sweet, sour and hot; sweet from the use of sugar and caramelised onion, sour from lemon and hot from chilli.
20 mins
40 mins
4/5
In stock
£3.25
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Pathia is one of those curries that appears to have been invented purely for the Indian restaurant industry in Britain, although it does have similarities to the hot and sour curries of South India and Sri Lanka. It’s a delicious combination of sweet, sour and hot; sweet from the use of sugar and caramelised onion, sour from lemon and hot from chilli.
Recipe
20 mins
40 mins
4/5
4
Medium Effort
Chicken
Dietary
Gluten Free
Dairy Free
Taste Profile
Hot
Sweet
Tangy
Origin
Indian
India
Fennel Garam Masala: cumin, fennel, fenugreek leaf, coriander leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Pathia Ground Spices: cumin, coriander, Kashmiri chilli, chilli, cinnamon, turmeric, tamarind (tamarind and cornstarch)
Whole Chillies: long chilli
May contain traces of celery, mustard and sesame
- 500g diced chicken (thighs are best) or whole prawns (any type)
- 1 medium onion
- 2 cloves of garlic
- Fresh ginger
- 2 tomatoes
- ½ lemon
- 1 tbsp tomato puree
- 1 tbsp sugar
- 300g basmati or standard long grain rice (not easy cook)
- Large lidded pan
- Medium lidded saucepan
- Blender
Product Rating (1):
Quite possibly the best curry I’ve ever had ... but won’t commit too much as got loads of Spicery curry’s to make yet ... super easy to make, house smells amazing and the spice levels just perfect ... might be a a busy weekend ahead of cooking. Thanks Spicery
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Sounds like a great way to spend the weekend! Happy spicing!