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Originating from Persia, and then adapted over time to become a British-Indian-restaurant favourite, Chicken Pathia is a medium-hot, sweet and sour curry. It’s a very popular dish with lots of flavour and a tomato-based (rather than creamy) curry sauce.
You can make it as hot as you like, or you can go milder if you prefer (use mild chillies and mild chilli powder or leave them out, or you can use hotter chillies and powder for more heat.). I love the tang of this curry, with a little bit of sweetness coming from the addition of a little sugar.
Tamarind Paste: Tamarind paste (also known as tamarind concentrate) is a thick, tangy paste made from tamarind fruit. It’s usually available in the the international aisles at the supermarket with the Thai or Indian food. If you can’t get hold of it, you can replace it with ½ tsp each of lime juice and light brown sugar.
Ghee: I love to use ghee in curries for a buttery flavour, but you can replace with sunflower oil or your favourite cooking oil.
Fenugreek: This is a great addition to curries. You only need to add a small amount for a slightly tangy, nutty flavour. If you can’t find it, you can replace with ground mustard seeds.
👩🍳PRO TIP If you want the sauce to be really thick, leave out the chicken stock. If you want to loosen it a little, add a splash more stock.
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