Total time 1 hour | Serves 4 | Mild
Chicken Pathia
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Large pan
Ingredients
2 tbsp canola oil
1 large onion diced
1 tbsp garlic minced
1 tbsp ginger minced
750g chicken thigh (3cm cubes)
400ml tomato passata
300ml chicken or plant-based stock
200ml water
1 tbsp apple cider vinegar
1 1/2 - 2 tbsp lemon juice
2 tbsp + 1 tsp brown sugar
0.5 tsp tamarind puree or concentrate (optional)
0.5 tbsp mango chutney (optional)
Instructions
COAT: Put the diced chicken in a medium bowl and coat with ground spices Pack 1. Marinate in fridge overnight or as time allows.
SEAR: Heat the oil in a large pan on a medium/high heat. Add onion and stir for 2-3mins until the first sign of browning. Add in Fenugreek leaves Pack 2 stirring for 1 minute. Add the garlic & ginger frying for 30secs.
MEAT: Add the spice coated diced chicken, stirring for 6-7mins. Splash in a little water to moisten if required.
SAUCE: Stir in the tomato passata, stock, water, apple cider vinegar, lemon juice and brown sugar. For that extra touch, add the tamarind puree and mango chutney (optional).
SIMMER: With the lid off, bring to a vigorous simmer. Continue to simmer for 45mins, stirring occasionally. Taste and stir in 1/4 tsp salt or as suits taste. Serve it with rice. Best eaten the day it’s cooked.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.
While market goers love this simple Pathia, 2 out of 3 thought it tasted even better with the tamarind concentrate and the mango chutney added.