Description
Chicken Pathia is a tangy and mildly spicy Indian curry made with succulent chicken breasts simmered in a rich tomato-based sauce infused with garlic, ginger, chilies, and aromatic spices. This flavorful dish balances sweetness, acidity, and heat, making it a delightful option for those seeking a vibrant and hearty meal that can be prepared entirely on the stovetop in under an hour.
Ingredients
Main Ingredients
- 45ml (3 tbsp) vegetable oil
- 500ml (2 cups) chopped onions
- 10ml (2 tsp) garlic, crushed
- 5cm (2 in) fresh ginger, peeled and finely chopped
- 1 bay leaf
- 1.25ml (¼ tsp) salt
- 1.25ml (¼ tsp) turmeric powder
- 450g (1lb) chicken breasts, cubed
- 2 green chillies, finely chopped
- 5ml (1 tsp) cumin powder
- 5ml (1 tsp) ground cayenne
- 250ml (1 cup) chopped tomatoes
- 15ml (1 tbsp) tomato paste
- 2.5ml (½ tsp) white vinegar
- 10ml (2 tsp) brown sugar or jaggery
- 1 fresh lime, juiced
- 125ml (½ cup) water
- Chopped coriander, for garnish
- Lime slice, for garnish
Instructions
- Prepare the base: Heat vegetable oil in a heavy saucepan over medium heat. Add chopped onions, crushed garlic, bay leaf, salt, and turmeric powder. Fry until the onion mixture turns a rich golden brown, about 5 minutes, stirring frequently to avoid burning.
- Brown the chicken: Add the cubed chicken breasts to the pan with the onion mixture. Cook, stirring occasionally, until the chicken pieces are browned on the outside, sealing in the juices.
- Add spices: Stir in the finely chopped green chillies, cumin powder, and ground cayenne. Mix thoroughly to coat the chicken evenly with the spices and release their fragrant oils.
- Cook the tomatoes: Add the chopped tomatoes to the pan. Fry them until they break down and form a shiny, thick paste, and the oil begins to separate from the mixture, indicating the spices are well-cooked.
- Incorporate remaining ingredients: Stir in the tomato paste, white vinegar, fresh lime juice, brown sugar or jaggery, and water. Mix well to combine all flavors evenly throughout the sauce.
- Simmer and rest: Taste the sauce and adjust salt or seasoning as desired. Reduce the heat to low, cover, and let simmer gently for 10 minutes to allow the chicken to cook through and the flavors to meld. Then turn off the heat and let the curry rest for another 10 minutes, enhancing the depth of flavor.
- Garnish and serve: Remove the bay leaf. Sprinkle freshly chopped coriander leaves over the top and garnish with a slice of lime. Serve hot with rice or bread.
Notes
- For a richer flavor, brown the chicken thoroughly but avoid overcooking to keep it tender.
- If you prefer less heat, reduce the number of green chillies or omit the cayenne powder.
- Brown sugar can be substituted with jaggery to maintain authenticity.
- Resting the curry after cooking helps intensify the overall flavor.
- This dish pairs well with basmati rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
