Chicken Pathia Today’s recipe is one of those ones that brings back happy memories. Scrape this into the sauce. This recipe is very similar to the chicken pathia recipe in my cookbook ‘The Curry Guy Bible’ but with prawns and a couple other small changes. Simmer for another 20 minutes until the curry has reduced and serve with rice. https://greatcurryrecipes.net/2019/10/08/instant-curry-house-base-sauce/. Chicken & Paneer Pathia Made With ‘Ome Made B.I.R Curry Masala. Attachments Westy's Pathia image.jpeg (107.94 KiB) Viewed 733 times. Chicken Pathia by Al's Kitchen. Chicken Pathia (Transcribed from Chris' video by CA) Ingredients: 2tbsp vegetable ghee (or vegetable oil) 1tsp garlic paste 2tbsp precooked onions...login to view the rest of this post. A medium hot, sweet and sour Parsi dish. Looks good. Chopped chicken 500g. Allow to cook down to your preferred sauce texture. I'm not experienced enough in this yet to understand the difference that different bases can make, for me it's more what you put into the final cook. In the meantime, im going to try this Pathia tonight. 1st stage – Curry Base (can be made well in advance). Begin making the sauce by frying the minced garlic, minced ginger, coriander powder, paprika and turmeric for about a minute to release the flavours. Chop 1 onion and 1 tomato. STEP 2. I always make the patia sauce first. Your chicken patia is almost done now! Post by Bandit » Mon Feb 19, 2018 9:33 pm. The chasni sauce was invented in the UK and is now considered to be the new chicken … 500ml (2 cups) homemade curry sauce. Prawns work really well. Your email address will not be published. Started by JerryM. Chicken Pathia. It is based on a blend of tamarind and lemon/lime with jaggery to help the balance and chillies for heat Add the remaining base sauce and bring to a simmer. 3 - 5 tablespoons mint sauce. . When cooking British Indian restaurant (BIR) style curries, pre-cooked ingredients like chicken… Alex asked me to upload a photo for him, so here it is. Ginger and garlic paste 2 tsp. Chicken Pathia – Serves 4. Rapeseed oil 3 tbsp Chicken pathia is a seriously tasty curry that originated in ancient Persia. 1. Traditionally served at asian weddings but has been adapted to BIR cooking techniques and has become a has popular dish in many UK restaurants in recent years. Pre-cooked ingredients. Stir in the garlic and ginger paste and fry for a further 30 seconds and then add mango chutney and tamarind, followed by the mixed powder, chilli powder and sugar. Fresh Tomato 3 large ripe largely diced Fresh Coriander finely chopped. Started by Dekie. Now add the patia sauce and the remaining curry sauce. Chicken, I'm going to make chicken tikka, marinading it tonight, as chicken tikka pathia is my fave. Or you could just carry on and make the sauce so that you can add the main ingredient later. 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. 3 Replies 5267 Views March 13, 2012, 06:09 PM by curryhell: My attempt at a Pathia - Worked out great!! Hi Everyone, Here's my version of Chicken Pathia which has now become the other half's favorite, I use a basic 5 … Here are some more curry house favourites you might like to try! Add it to your own tastes. Bay leaves 2. Your email address will not be published. Give it all a good squeeze of lemon to finish. Bring this all to a simmer and then add half of the base sauce. Give this all a good stir and then add the tomato puree. Garnish with the coriander (cilantro) and add salt to taste. Continue simmering for a few minutes until you are happy with the consistency. Now add the chilli powder, cumin and coriander and fry for a further 30 seconds. STEP 1. Chicken Pathia This is the dish I would always order, in the old world, from my favourite Indian restaurant. in the long-distant days of my late teens/early 20s, when I didn’t cook as much and the variety of available ingredients wasn’t great, this was my go-to dish in the local Indian restaurant, possibly because it contains one of my all time favourite flavours – tamarind. BIR Style Prawn Pathia | Make Indian Restaurant Style Prawn Pathia at home | thick & creamy pathia including sweetness and sourness with the hint of heat. 1 small bunch of coriander leaves - finely chopped. Chicken Pathia Recipe - curryrecipesecrets - Bir Curry Recipe Brown Sugar 3 Tsp Onion 1 medium diced. When making seafood curries like this prawn pathia, I like to add mustard seeds and fresh or frozen curry leaves. A classic sweet, sour and fairly hot dish. 0 Replies 4612 Views August 31, 2014, 03:01 PM by Dekie: Curry2go Pathia. Add the onions and fry for a further 10 minutes. For this recipe I used chicken thigh as the main ingredient with a little added paneer. Give everything a good mix and add the chicken. It was spot on 100%. Around the edges, the sauce will begin to caramelise to the sides. About my prawn pathia… Prawn pathia is a curry house favourite. When hot, stir in the chopped onion and fry for about three minutes until soft and translucent. You could double the recipe and use it as a dip for pappadams too. 2. If you do this, the flavours will develop and your pathia curry will be even better. Post by rshome123 » Thu May 14, 2015 4:44 pm. ¼ teaspoon of chilli powder ½ tsp dried fenugreek leaves ¼ teaspoon of salt tomato puree, 1 ½ level tbsp, mixed with 2 tbsp water 1 tbsp of sugar Its exact origins are a mystery, although its thought that the Parsi, a religious group who followed the teachings of Iranian prophet … When I lived in the UK there was a phase when a pathia or patia curry was the only thing I ordered from an Indian menu. May 29, 2019 - Watch me make Chicken Tikka Pathia like I do in my restaurant! Ingredients: 1 portion of precooked chicken 400 ml Taz curry base gravy BE spice mixture, 1 tsp. Chicken Pathia. Photos of BIR & members' curries ... Favourite Curries: Chicken Vindaloo Location: Warrington, North West England. Now add just enough red food colouring (optional) to give it that red glow that patias are known for and then set aside. Chicken Pathia Hot , sweet and sour - full flavoured curry Serves 2 hearty eaters or 3 watching their figures: Ingredients 500ml base gravy - I us...login to view the rest of this post. If using pre-cooked chicken - as they do in the restaurants - throw it in now. Heat the oil over medium-high heat in a frying pan. STEP 3. Add the garlic and ginger paste and stir, allowing to sizzle for about 45 seconds. Started by fader. Chicken Pathia. Here is my attempt at a Pathia made with the Taz base and reduction process. Throw in the chopped coriander and season to taste with salt and pepper. You can also freeze the sauce. Simmer for 10 minutes and add the chopped coriander. . Dekie's Chicken Pathia. « Seared Tuna Cooked On A Himalayan Salt Block With A Tomato Chutney. Add the dried fenugreek leaves (methi) by rubbing the leaves between your fingers. A chicken pathia or patia is a spicy, sweet & sour curry that has origins in Persia but it is now a favourite in British Indian restaurants. Forum rules Photos and discussions relating to a specific recipe to be posted in the associated … A Sweet and Sour Indian Curry. Top. Bandits Chicken Pathia. This is a British Indian restaurant (BIR) style chasni sauce which gets fantastic results, every time! This topic has 21 replies You must be a registered member and logged in to view the replies in this topic. If using raw chicken, cut it into cubes and fry until 90% cooked through and then add a few spoonfuls of curry sauce just to coat the meat. iv made the Garlic Chilli Chicken and the Butter Chicken – both amazing, infact my 11 yr old stepson has told me this is his new favourite food and we are going to do some more next week. Bring to a simmer, only stirring if the sauce is sticking to the pan. (mint sauce is the sour part of the ‘sweet and sour’. The sweetness comes from the Jaggery and the sour from the lemon producing this unique hot, sweet and sour dish. Now is a good time to add the main ingredient of your choice. Chicken Pathia Serves One 4 tablespoons Veg Oil 2 cloves Garlic (crushed and chopped) 1 tablespoon Tomato Puree 1 teaspoon Paprika 1 teaspoon Spice Mix 0.5 teaspoon Chilli Powder (or more for you hotheads) 2 pinches Salt 4 tablespoons Base Sauce 1 teaspoon Sugar 1 portion Chicken (pre cooked) 0.5 teaspoon coconut 1. 1 tablespoon homemade tandoori powder](href="https://www.greatcurryrecipes.net/2012/02/17/how-to-make-tandoori-masala/" target="_blank")tandoori powder[/url, Approx. Now add the patia sauce and the remaining curry sauce; Allow to cook down to your preferred sauce texture. into 1/4 s, chop the green pepper, ginger, 1 garlic clove, green chilli and a little coriander. Lemon Juice 2 Tsp. Base, I'm afriad I always just use whatever I have on hand, which at this moment is CA's. Iv made loads of base but want to try make gravy next as like the look on the texture. If using raw chicken, cut it into cubes and fry until 90% cooked through and then add a few spoonfuls of curry sauce just to coat the meat. Mix the pineapple juice, ketchup, mango chutney, fenugreek leaves, tandoor powder and mint sauce together . Having stumbled across it on an Indian menu though, and researched its heritage and ingredients (I’m a bit of a food geek at heart ) Pathia actually originated from Persia. If you are using chicken breast it may take a little less cooking. Chicken is stir-fried and further cooked in a curry sauce enhanced with spices which will add a gorgeous aroma to your kitchen … You can make this pathia sauce up to two days ahead of time. Chicken Tikka Patia / Pathia (British Indian Restaurant / BIR Style) - The Curry Kid Patia (also spelt pathia) is a hot, sweet and sour dish with use of chillies and tamarind. Photos of BIR & members' curries PLEASE POST PHOTOS RELATING TO A SPECIFIC RECIPE IN THE ASSOCIATED RECIPE THREAD. 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