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This is cooked using pre-cooked base sauce/gravy, balti spice mix and pre-cooked chicken. It has been adapted from a couple of restaurant recipes but converted to a single portion with a few small adjustments to the ingredients and cooking style. Pathia is a HOT, SWEET and SOUR curry.

Preparation

• Chop the onions.
• Grate the ginger.
• Crush the garlic.
• Deseed and chop the green chilli.
• Deseed and chop the green pepper.
• Chop the tomato.
• Dilute the tomato purée with 2 - 3 tspn of water.

Cooking - 8 min

1. Heat the oil in a wok (or similar) and cook the onion, stirring regularly, for 2 min.
2. Add the ginger and garlic and cook, stirring for 30 seconds.
3. Stir in the green chilli, green pepper, chopped tomato and tomato purée and cook, stirring, for 1 min.
4. Stir in the chilli powder, c41 balti spice mix and methi and cook, stirring for 30 seconds.
5. Add the c41 balti pre-cooked chicken, 150 ml of c41 balti base sauce and salt and cook, stirring regularly, for 3 min, adding c41 balti base sauce as required to maintain the desired sauce consistency.
6. Reduce the heat and stir in the lemon juice and sugar and cook, stirring regularly, for 1 min.

Serving

1. Serve with naan or rice and garnish with a little freshly chopped coriander.

Notes

(1) Methi is dried fenugreek leaves and can be purchased at some supermarkets or any Asian outlet.
(2) Dilute the c41 balti base sauce with 100 ml of water and warm before use.
(3) Adjust quantity to suit individual taste.

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The main ingredients
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The finished meal


Methi
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