Chicken pathia
Serves 4
More effort
Total time:
This recipe was submitted by Good Food member bladeriderni and has not been tested by our team.
Skip to ingredients
Units:
For the sauce:
For the pathia:
- 1 large onionchopped
- 1 green pepperchopped
- 1 tsp garlicminced
- 1 tsp gingerminced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp salt
- 2 tsp cayenne pepper
- a handful coriander leaveschopped
- 1 tbsp white wine vinegar
- 2 tbsp sugar
- red food colouring(just a dash)
- 4 chicken breastscubed
- 250ml chicken stock
Method
step 1
Begin making the sauce by frying the minced garlic, minced ginger, coriander powder, paprika and turmeric for about a minute to release the flavours.
step 2
Add the onions and fry for a further 10 minutes.
step 3
Add the tomatoes and water and simmer for approximately 1 hour until the mixture is thick and most of the water has evaporated.
step 4
Blend the mixture until it becomes thick and velvety.
step 5
Begin to make the curry by frying the onion, green pepper, minced garlic, minced ginger, cumin powder and coriander powder for around 10 minutes.
step 6
Add the sauce you prepared earlier, along with the chicken stock, cinnamon powder, cayenne pepper, white wine vinegar, sugar, red food colouring and salt to taste.
step 7
Give everything a good mix and add the chicken.
step 8
Simmer for 10 minutes and add the chopped coriander.
step 9
Simmer for another 20 minutes until the curry has reduced and serve with rice.
