Name: Chicken Pathia Curry - Indian Takeaway Style
Brand: flawlessfood.co.uk
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Chicken Pathia Curry - Indian Takeaway Style

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× Recipe CardJump to VideoPrint RecipeChicken Pathia is a popular medium hot curry with a sweet and sour sauce, enjoyed in curry houses all over the UK every day.Find out how to make your own Chicken Pathia at home, using simple ingredients. Just like you get from an Indian restaurant or takeaway.Check out the video below to see how you can make your own Chicken Pathia from scratch.Jump on down to the recipe card to get cooking straight away, or continue reading for more tips on making your curry.Jump to RecipeThe traditional Pathia (pronounced without the h - Patia) originates from Persia.This authentic dish has been adapted by Indians and is now selected as one of the UK's best curry dishes served in all British Indian restaurants.Pathia sauce is made from scratch using onions, garlic, chillies, curry powder, tomatoes, brown sugar, lime juice and coriander.For the most authentic taste. Use 1 ½ tablespoon of tamarind concentrate, instead of using light brown sugar and lime juice.However, as tamarind concentrate is not always easy to find. Lime &amp; sugar will give you a similar sweet and sour flavour to the pathia sauce!Follow the recipe instructions making the sauce first and leave it to simmer.Whilst that is simmering you have the right amount of time to get the chicken cooked.Pathia curry is usually a medium spiced curry. But with this recipe, you are making your own version so you get to decide how mild or hot you like it.Easy to adjust how hot you make it using more or less chillies or chilli puree. Or use different strength curry powders.To keep it mild use a mild curry powder and only 1 teaspoon of chilli puree with the sauce, none with the chicken.Omit the fresh chillies if no one wants them on their plate!For a medium spiced curry, follow the instruction and ingredients we have used in this recipe card.We use 2 teaspoon chilli puree in the sauce and 1tsp of chilli puree with the chicken.Another good idea is to add chillies kept whole and cooked in the sauce.Don't blend them into the sauce, instead, add to the plate of whoever wants a little extra kick to their curry!To spice it up more, use a hot curry powder and throw in some extra chilli puree.Also instead of keeping the fresh chilli peppers whole, roughly chop them, then blend them in with the sauce!And if you some like it hotter then others you can always add some freshly chopped chilli to just their plate?We like bird's eye chillies, they are small but have nice heat to them.If you want to make it hotter, try using a stronger chilli, such as habanero or ghost peppers. These will give a hot spicy kick! Check out this pepper heat scale by pepper joes, to help you decide which chillies to use?Once the sauce has finished simmering use a blender (a handheld blender can be used instead) to make the pathia sauce smooth and lump-free.This may seem like a bit of a fuss at the time, but it is what makes the curry more like a takeaway style.Now with your pathia curry sauce ready, its time to add your cooked chicken and some coriander.Have a taste test of the sauce and add more fresh chopped chilli now if wanted more spicy?Just warm it all through before serving.Serve chicken pathia curry, with your usual Indian side dishes. Such as, Naan, Coconut Pilau Rice, onion bhaji, tomato, cucumber and onion salad with Cucumber and Mint Raita and Mango Chutney.The pathia sauce is cooked first so you can add whatever you like to it after the sauce has been blended.Chicken is a firm favourite for a curry. Lamb, prawns, king prawn, fish, duck or vegetables will work well too!Simply cook the chosen meat, fish or vegetables in a separate pan, whilst the sauce is cooking. Then add together after the sauce has been blended and warm through with the sauce.If you prefer chicken tikka, you will need to plan ahead to marinate and cook the chicken in yoghurt and spice before adding to the pathia curry sauce..The smooth pathia sauce is perfect for dipping your naan bread in and mixing into the pilau rice!Chicken Pathia Curry can be made ahead and stored in the fridge for 2-3 days.Reheat in a pan or in the microwave, making sure it is hot throughout.from votesRate this RecipePrint RecipePin RecipeLarge cast iron pan or large panNon-stick frying panNow you know how to make a chicken pathia, why not check out our King Prawn Masala Curry, Basa Fish Curry or Homemade Lamb Curry. Or, if you fancy something different try out our Thai Green Beef Curry.If you love to create your own takeaway-style recipes, try out some of these.Sharing is caring!This recipe is absolutley bangin'! i have made it 4 times now, and i feel I have finally nailed it! I'm now confident enough to make it for my fussy friends 2mo. All the other recipes i have tried have left me feeling a little disappointed, but not this one. The only addition I make is sometimes stirring in a bit of spinach a few minutes before finishing, and tomorrow, i'll tikka up some king prawns and add those too! Thanks for sharing!! 😉HeatherReplyThis is the third time I've cooked your recipe for chicken pathia and it's the closest to a restaurant quality dish I've come across! We always have pathia or dhansak as a takeaway and I've tried countless recipes but this is hands down the best! I have to confess though, I do add a small amount of tamarind, a tablespoon of mango chutney and towards the end some quartered Vine ripened tomatoes, oh and I make my own curry powder which makes all the difference, top marks guys!ReplyAbsolutely scrummy. If ever we get a takeaway, we always get either a Pathia or a Dhansak. No need from now on - we just need the Dhansak recipe now though 🙂ReplyLovely curry, and easy to make at home, but I'm not sure you can call it Indian Takeaway Style, or BIR, as it's called in the UK, very close but not quite there. All restaurant curries are made with a base gravy, the additions you add determine the type of curry you want. Here you've made the Pathia sauce complete, and beautiful it is, don't get me wrong, but restaurant style is constructed differently.ReplyThis recipe is bang on, Super quick and easy to make and tastes even better than the ones from the top local take away or restaurant! Love it and I would highly recommend anyone who likes pathia and is thinking of making one to give this recipe a try!ReplyBrilliantReplyMade this at the weekend for a party we was having it went so quickly and everyone commented how amazing it was…. I’ve made pathia for a few years but always followed another recipe with so much more ingredients, I found this recipe which seemed to have a lot less and also the option to make a lot more. I’m so glad I did it saved me a lot of time and (stress) the only changes I made were lemon instead of lime (in authentic curry’s I’ve always had lemon that’s why and didn’t want to risk changing) and added a little honey. I also used a whole cooked roast chicken in my recipe that I just added into at the end… and a little cream to take the spice down. But everyone absolutely loved it thank youReplyReally delicious recipe, was getting fed up with various curry recipe's I kept finding online and them being very underwhelming. My Fiancee really likes Pathia curries so came across yours and thought I'd have one last shot and I'm so glad i did. It's bursting with flavor and just the right amount of spice to set it off. We added one little secret ingredient though when we blended the curry (1tbsp mango chutney) which added just enough extra sweetness and turned down the heat ever so slightly.This will be a staple for our weekly menu for a while I reckon.Plus the curried chicken is really nice on it's own for adding to a wrap or in a salad so we discovered two things in one.ReplyFantastic! We used the lime and brown sugar, as we could not get Tamarind. Please can we have an Aloo Gobi recipe? You made this really easy to do and the family loved it. I only made one mistake. I didn't read it properly and chopped the chillies so I had to fish them out, as it would have been far too hot. Cannot wait to make it again! Thank you so muchReplyEasy and does the job!ReplyThis is making me super hungry!ReplyThis was really good and delicious!! Everyone at my house enjoyed this meal!ReplyI got my first tomatoes from my garden today! This meal is totally happening tonight.Thanks.ReplyGreat easy recipe with amazing taste. Can the Pathia sauce be frozen?ReplyAmazing no need to say anything else. Follow this recipe to the letter for an awesome mealReplyAmazing! Just like a takeaway!ReplyI've never actually tried pathia but it looks so flavorful and delicious! We will be trying this for dinner one day this week!ReplySo flavorful and delicious!ReplyDefinitely one of my next curry I will cookReplyThe flavor profile in this curry is really intriguing me - sweet, sour and hot plus that creamy texture!ReplyI am definitely going to give this one ago it looks fabulous Indian is my husband’s absolute favouriteReplyWelcome to Flawless Food, where you will find tried and tested recipes from Kay &amp; Luke's kitchen to your screen. Keep checking back as we update with new meal ideas weekly.Sign up to receive weekly recipe ideas to your inbox[mc4wp_form id="3110"]Many thanks,Kay &amp; LukeFlawless Food

× Recipe CardJump to VideoPrint RecipeChicken Pathia is a popular medium hot curry with a sweet and sour sauce, enjoyed in curry houses all over the UK every day.Find out how to make your own Chicken Pathia at home, using simple ingredients. Just like you get from an Indian restaurant or takeaway.Check out the video below to see how you can make your own Chicken Pathia from scratch.Jump on down to the recipe card to get cooking straight away, or continue reading for more tips on making your curry.Jump to RecipeThe traditional Pathia (pronounced without the h - Patia) originates from...

Chicken Pathia Curry - Indian Takeaway Style

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