Chicken Pathia Curry Recipe
Chicken Pathia Curry Recipe is a medium spicy, slightly sweet and sour curry that works equally well with chicken, lamb, veggies or paneer.
- 4 cloves of garlic
- 2 tablespoons of ghee
- 2 teaspoons of turmeric
- 350 g chicken thighs
- 1 teaspoon of ground cumin
- 2 tablespoons of mango chutney
- 6 cardamom pods
- 1 teaspoon of chili flakes
- 1 lime
- 60-120 ml (1 / 4-1 / 2 cup) water
- 1 large onion (about 250g or 8-9oz)
- 1/2 teaspoon of Asafoetida
- 65 g (1.5 "cube) tamarind pulp
- 2 tablespoons of tomato paste
- 1 bay leaf
- 1 tablespoon of dried fenugreek leaves
- Salt to taste
First, soak the tamarind cube in 60 ml or 1/4 cup of boiling water, crush it from time to time.
Then, peel the onion and cut it in half.
Roughly chop half the onion and place it in a blender with the garlic cloves and mix to form a smooth paste.
Take the second half of the onion, cut it into 8 quarters and set aside.
Push the tamarind through a fine mesh sieve, you should end up with about 50-60ml or 1/4 cup of the paste.
Cut the chicken into 2-3 cm cubes.
Heat the ghee over medium-high heat and when hot, add the asafoetida and chili flakes and cook for 30 seconds.
Add the onion and garlic paste, reduce the heat to medium and cook for 5 minutes, then the onions should start to color and dry enough.
Stir in the turmeric and cumin.
Add the tomato paste, mango chutney and tamarind.
Add the bay leaf, cardamom pods and lime juice.
Check the seasoning and add salt if needed.
Simmer 15 minutes over low heat.
Heat the remaining ghee in a skillet over medium-high heat.
Add the chicken and onion quarters and cook for 10 minutes, stirring occasionally.
Add the paste to the chicken and the dried fenugreek leaves.
Pour in the water, stir to form a sauce and cover with a lid.
Cook until the chicken is cooked through, which will take 7 to 12 minutes. Happy Cooking Time.