How to Make Chicken Pathia Curry

Ingredients

• 2 tbsp rapeseed (canola) oil
• 1/2 onion, finely chopped
• 1 tbsp garlic and ginger paste
• 1 tbsp mixed powder
• 1 tsp red chilli powder (more or less to taste)
• 1 tbsp sugar (more or less to taste)
• 70ml (1/4 cup) tomato puree
• 300ml (1 1/4 cup) approx. base curry sauce
• 350g (12oz) pre-cooked chicken
• 1/2 tbsp smooth mango chutney
• 1/2 tsp tamarind concentrate
• 1/2 tsp dried fenugreek leaves (kasoori methi)
• Juice of one lemon
• red food colouring (optional)
• 2 tbsp chopped coriander (cilantro)
• Salt to taste

Steps

1. Heat the oil in a frying pan over medium-high heat. When hot, stir in the chopped onion and fry for about 3 to 5 minutes or until soft.
2. Add the garlic and ginger paste and stir, allowing to sizzle for about 45 seconds.
3. Now add the mixed powder, chilli powder, and sugar and fry for a further 30 seconds.
4. Add the tomato puree followed by a ladle of base sauce. Continue adding a little base as required. If the curry is looking too dry, add more base sauce. If too saucy, just cook it down.
5. Stir in the pre-cooked chicken or what ever pre-cooked main ingredient you like.
6. Now add the tamarind concentrate and mango chutney and stir it into the sauce.
7. Allow to cook down to your preferred sauce texture or add more base sauce if necessary.
8. Add the dried methi and lemon juice. The stir in the food colouring if using.
9. Garnish with the chopped coriander (cilantro) and season with salt to taste.