Chicken Pathia Recipe, a delightful British-Indian curry, brings a beautiful balance of sweet, sour, and spicy flavours to your table. This dish, a favourite in British curry houses, promises a taste journey that is both comforting and exhilarating, perfect for any curry enthusiast.
Did you know that Chicken Pathia was created by Bangladeshi chefs in the UK? They designed this curry to rival the popular Chinese sweet and sour dishes. The unique blend of tamarind, mango chutney, and aromatic spices gives Chicken Pathia its distinctive and much-loved flavour.
Chicken Pathia is wonderfully versatile and pairs excellently with basmati rice or naan bread. For a complete meal, consider serving it alongside a cooling cucumber raita, a fresh green salad, and some crispy poppadoms. Garnish with a generous handful of fresh coriander for a vibrant, aromatic touch.
To store any leftovers, transfer the Chicken Pathia to an airtight container and refrigerate for up to three days. For longer storage, freeze the curry in a freezer-safe container for up to three months. Remember to label the container with the date to keep track of its freshness.
Reheating your Chicken Pathia is straightforward. If refrigerated, gently warm it on the hob over medium heat until piping hot, stirring occasionally. For frozen curry, thaw it overnight in the fridge and then reheat on the hob. Alternatively, you can reheat in the microwave: cover the dish, heat on high for 2-3 minutes, stir, and heat for another 2-3 minutes until hot throughout.
We hope you enjoy making and savouring this Chicken Pathia recipe. We'd love to hear about your experience—do leave a comment below! Don't forget to share this recipe with your friends and family, and sign up for our newsletter for more delicious dishes delivered straight to your inbox.
Chicken Pathia is a delicious British-Indian curry that beautifully balances sweet, sour, and spicy elements. Made with tender chicken pieces simmered in a rich sauce of tomatoes, tamarind, and mango chutney, this dish offers a unique and tantalising flavour experience. Serve it with basmati rice or naan bread for a satisfying meal that’s sure to impress.
Heat the oil or ghee in a large pan over medium heat. Add the finely chopped onions and sauté until they become golden brown, about 8-10 minutes.
Stir in the garlic and ginger paste and cook for another 2 minutes until fragrant.
Add the Madras curry powder, Kashmiri chilli powder, paprika, ground cumin, ground coriander, ground turmeric, and ground cinnamon. Stir continuously for 1-2 minutes to toast the spices.
Add the tamarind paste, lemon juice, sugar, and mango chutney. Stir well to combine.
Pour in the chopped tomatoes and chicken stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Add the chicken pieces to the pan. Simmer for 20-25 minutes until the chicken is cooked through and tender.
Taste and adjust the seasoning with salt and additional lemon juice or sugar if needed.Taste and adjust the seasoning with salt and additional lemon juice or sugar if needed.
Garnish with fresh coriander and serve hot with basmati rice or naan bread.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
