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Chicken pathia curry with coriander.
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5 from 9 votes

Easy Chicken Pathia

An easy takeaway-style chicken pathia curry! Deliciously tangy, sour, and sweet, all in one bite! Best of all it's on the table in just 30 minutes.
Course Main Course
Cuisine British, Indian
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 4
Calories 369kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 1 tablespoon Olive Oil
  • 3 Garlic Cloves finely chopped
  • 1 Onion finely chopped
  • 1 Red Chilli chopped
  • 1 tablespoon Fresh Ginger peeled and grated
  • 4 Chicken Breasts diced
  • ½ teaspoon Cinnamon
  • 3 tablespoon Medium Curry Powder
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Fenugreek
  • ½ teaspoon Tamarind Paste
  • ½ Lime juice only
  • 1 tablespoon Brown Sugar
  • 400 ml Passata
  • 2 tablespoon Tomato Puree
  • 100 ml Water optional
  • 2 tablespoon Fresh Coriander chopped

Instructions

  • Heat the olive oil in a non stick frying pan or shallow casserole and fry the garlic, onion, chilli and ginger for 3-4 minutes over a medium heat.
    1 tbsp Olive Oil, 3 Garlic Cloves, 1 Onion, 1 Red Chilli, 1 tbsp Fresh Ginger
  • Add the chicken breast pieces and fry for 3-4 minutes until they change colour.
    4 Chicken Breasts
  • Stir in the cinnamon, curry powder, chilli powder, smoked paprika, fenugreek and tamarind paste.
    ½ tsp Cinnamon, 3 tbsp Medium Curry Powder, 1 tsp Chilli Powder, 1 tsp Smoked Paprika, ½ tsp Fenugreek, ½ tsp Tamarind Paste
  • Pour in the passata, add the tomato puree, squeeze in the lime juice and mix in the sugar. Simmer for 10-12 minutes on a medium heat. If you want to thin the sauce out a little, add 100ml of boiling water from the kettle and stir it in.
    ½ Lime, 1 tbsp Brown Sugar, 400 ml Passata, 2 tbsp Tomato Puree, 100 ml Water
  • Serve with chopped coriander.
    2 tbsp Fresh Coriander

Notes

Top Tip:
If you can't get hold of tamarind paste, increase the quantity of lime juice and brown sugar to double that stated in the recipe card.
 
Variations:
  • Make it hotter by doubling the amount of chilli powder and using a hotter fresh red chilli.
  • Swap out the chicken for king prawns, lamb or beef.
  • Up the veggies and add a handful of baby spinach at the end of cooking. The residual heat will wilt the spinach into the curry sauce.
  • Make a vegetarian pathia curry and use Quorn pieces or 2 cans of drained chickpeas.
 
Storage:
The chicken curry can be stored in the fridge for up to 3 days. Reheat thoroughly in the microwave until the curry is piping hot. The chicken pathia is also freezer friendly.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 369kcal | Carbohydrates: 19g | Protein: 51g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 306mg | Potassium: 1443mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1126IU | Vitamin C: 36mg | Calcium: 55mg | Iron: 3mg
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