This is a sweet sour and spicy chicken curry. Pathia is also called Patia. This is a Parsi dish, a fusion of Persian (Iran) and Gujarat Cuisine
800g Diced Chicken, breast or dark meat as you prefer
1 Cup/300ml Water or Chicken Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
200g Butter Ghee
2 Teaspoons Turmeric Powder
4 Teaspoons Mild Curry Powder
1 Teaspoon Chilli Powder
2 Teaspoons Garam Masala Powder
1 Teaspoon whole Toasting Seeds
100ml Tamarind Extract
1 Tin Chopped Tomaties
2 Tablespoons Tomato Puree
Lemon Juice to garnish
3. Now add your 800g Diced Chicken, breast or dark meat as you prefer stir in well.
4. Mix the Chopped Tomatoes, Tomato Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stir occasionally.
5. Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Lemon Juice and serve.