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Chicken Pathia with Lemon Rice BBE 11/22
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
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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.
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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 (4):
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
Here's my attempt at Chicken Pathia, pilau rice and a chapatti.....thank you for making home made curry nights so easy and really tasty!
This looks delicious, great work - there's nothing like a homemade chapati to mop up the rest of the curry at the end!
Very tasty had a spicy kick but we both enjoyed it. The chicken was tender and the rice had just a hint of lemon which complimented. This was way better than any Indian restaurant we have tried.
Who needs restaurants when home-cooking is this tasty! It looks like you did a great job, Alice - nice one!
This turned out incredible, it tasted so good and had a nice amount of heat. I doubled the amount of garlic, and added a teaspoon of mustard seeds in with the chili at Step 3 and fried them together. I only cooked 200g of rice and split it into two meals. I'll definitely be eating this again!
That looks like an incredibly rich and delicious curry sauce, Daniel! Great job!
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Sounds like a great way to spend the weekend! Happy spicing!