C46 Chicken Pathia

This is an updated recipe but the original can still be located here. Chicken Pathia can be found on many Indian Restaurant menus and is a Hot, Sweet and Sour curry with a spicy tomato flavour. Some restaurants add red food colouring but this is optional (see note 3). Traditionally it might be served with yellow rice and this can therefore produce a red curry on a bed of yellow rice - a very striking presentation.

Ingredients

For 1	Continued...
2 tbspn oil	300 ml c46 curry base sauce (see note 2)
50 gm onion (prepared weight)	1 tbspn tomato purée
2 tspn green chilli (chopped)	1 portion c41 pre-cooked chicken
½ tspn ginger (grated)	¼ tspn salt
½ tspn garlic (crushed)	½ medium tomato (about 40 gm)
2 tspn c41 curry powder	food colouring (optional - see note 3)
2 tspn chilli powder (see note 1)	2 tspn sugar (to taste)
½ tspn ground fenugreek	2 tbspn lemon juice

Preparation

Chop the onion.
De-seed (or not if you like it hot) the green chilli and finely chop.
Grate the ginger, crush the garlic and mix together in a little water to make a paste.
Chop the tomato into rough 1 cm pieces.

Cooking - 8½ min

Heat the oil in a pan and cook, stirring regularly, the onion and green chilli for 2 min.
Add the ginger/garlic paste and cook, stirring, for 30 seconds.
Stir in the c41 curry powder, chilli powder and ground fenugreek and cook, stirring, for 1 min, adding c46 base sauce if needed to prevent drying and burning.
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min.
Add the chicken, salt, fresh chopped tomato, 80 ml of c46 base sauce and optionally the food colouring and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency.
Reduce the heat and stir in the sugar and lemon juice and cook for 1 min.

Serving

Serve with rice (optionally cooked with a little turmeric) and garnish with a little freshly chopped coriander.

Notes

(1) The actual amount used depends on how hot you like it.
(2) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.
(3) Some restaurants add a little red food colouring (powdered) and this is optional. As an alternative a little liquid from a jar of pickled baby beetroot can be used (as I have done here).

The main ingredients

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The finished meal

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