iv made the Garlic Chilli Chicken and the Butter Chicken – both amazing, infact my 11 yr old stepson has told me this is his new favourite food and we are going to do some more next week. Chop 1 onion and 1 tomato. Give everything a good mix and add the chicken. Add the garlic and ginger paste and stir, allowing to sizzle for about 45 seconds. 500ml (2 cups) homemade curry sauce. Started by Dekie. Bandits Chicken Pathia. Pre-cooked ingredients. You can use whatever main ingredient you like though. I'm not experienced enough in this yet to understand the difference that different bases can make, for me it's more what you put into the final cook. May 29, 2019 - Watch me make Chicken Tikka Pathia like I do in my restaurant! Chicken Pathia. Add it to your own tastes. Your email address will not be published. About my prawn pathia… Prawn pathia is a curry house favourite. 3 Replies 5267 Views March 13, 2012, 06:09 PM by curryhell: My attempt at a Pathia - Worked out great!! When cooking British Indian restaurant (BIR) style curries, pre-cooked ingredients like chicken… Bring to a simmer, only stirring if the sauce is sticking to the pan. Chicken Pathia Today’s recipe is one of those ones that brings back happy memories. It is based on a blend of tamarind and lemon/lime with jaggery to help the balance and chillies for heat Allow to cook down to your preferred sauce texture. Your chicken patia is almost done now! Stir in the garlic and ginger paste and fry for a further 30 seconds and then add mango chutney and tamarind, followed by the mixed powder, chilli powder and sugar. Now add just enough red food colouring (optional) to give it that red glow that patias are known for and then set aside. You can also freeze the sauce. Bay leaves 2. Its exact origins are a mystery, although its thought that the Parsi, a religious group who followed the teachings of Iranian prophet … This is a British Indian restaurant (BIR) style chasni sauce which gets fantastic results, every time! Simmer for another 20 minutes until the curry has reduced and serve with rice. If using raw chicken, cut it into cubes and fry until 90% cooked through and then add a few spoonfuls of curry sauce just to coat the meat. Add the dried fenugreek leaves (methi) by rubbing the leaves between your fingers. Chicken, I'm going to make chicken tikka, marinading it tonight, as chicken tikka pathia is my fave. Hi Everyone, Here's my version of Chicken Pathia which has now become the other half's favorite, I use a basic 5 … Dekie's Chicken Pathia. Chopped chicken 500g. I always make the patia sauce first. For this recipe I used chicken thigh as the main ingredient with a little added paneer. Alex asked me to upload a photo for him, so here it is. in the long-distant days of my late teens/early 20s, when I didn’t cook as much and the variety of available ingredients wasn’t great, this was my go-to dish in the local Indian restaurant, possibly because it contains one of my all time favourite flavours – tamarind. ¼ teaspoon of chilli powder ½ tsp dried fenugreek leaves ¼ teaspoon of salt tomato puree, 1 ½ level tbsp, mixed with 2 tbsp water 1 tbsp of sugar . Chicken Pathia by Al's Kitchen. 1st stage – Curry Base (can be made well in advance). Heat the oil over medium-high heat in a frying pan. Chicken Pathia – Serves 4. If you do this, the flavours will develop and your pathia curry will be even better. When hot, stir in the chopped onion and fry for about three minutes until soft and translucent. Chicken is stir-fried and further cooked in a curry sauce enhanced with spices which will add a gorgeous aroma to your kitchen … The chasni sauce was invented in the UK and is now considered to be the new chicken … Simmer for 10 minutes and add the chopped coriander. Here are some more curry house favourites you might like to try! https://greatcurryrecipes.net/2019/10/08/instant-curry-house-base-sauce/. Ginger and garlic paste 2 tsp. Around the edges, the sauce will begin to caramelise to the sides. Chicken & Paneer Pathia Made With ‘Ome Made B.I.R Curry Masala. It was spot on 100%. Now add the patia sauce and the remaining curry sauce; Allow to cook down to your preferred sauce texture. Chicken Pathia Serves One 4 tablespoons Veg Oil 2 cloves Garlic (crushed and chopped) 1 tablespoon Tomato Puree 1 teaspoon Paprika 1 teaspoon Spice Mix 0.5 teaspoon Chilli Powder (or more for you hotheads) 2 pinches Salt 4 tablespoons Base Sauce 1 teaspoon Sugar 1 portion Chicken (pre cooked) 0.5 teaspoon coconut 1. Chicken Pathia Curry is a fantastic blend of 3 flavor profiles, hot sweet and sour. Scrape this into the sauce. Add the remaining base sauce and bring to a simmer. This topic has 21 replies You must be a registered member and logged in to view the replies in this topic. Chicken Pathia Recipe - curryrecipesecrets - Bir Curry Recipe In the meantime, im going to try this Pathia tonight. 1 small bunch of coriander leaves - finely chopped. Chicken Pathia Hot , sweet and sour - full flavoured curry Serves 2 hearty eaters or 3 watching their figures: Ingredients 500ml base gravy - I us...login to view the rest of this post. STEP 3. The sweetness comes from the Jaggery and the sour from the lemon producing this unique hot, sweet and sour dish. When I lived in the UK there was a phase when a pathia or patia curry was the only thing I ordered from an Indian menu. Photos of BIR & members' curries PLEASE POST PHOTOS RELATING TO A SPECIFIC RECIPE IN THE ASSOCIATED RECIPE THREAD. Forum rules Photos and discussions relating to a specific recipe to be posted in the associated … Chicken Pathia. Base, I'm afriad I always just use whatever I have on hand, which at this moment is CA's. Add a large spoonful or two of the cooking juices for added flavour. When making seafood curries like this prawn pathia, I like to add mustard seeds and fresh or frozen curry leaves. 3 - 5 tablespoons mint sauce. Continue simmering for a few minutes until you are happy with the consistency. Mix the pineapple juice, ketchup, mango chutney, fenugreek leaves, tandoor powder and mint sauce together . Attachments Westy's Pathia image.jpeg (107.94 KiB) Viewed 733 times. Having stumbled across it on an Indian menu though, and researched its heritage and ingredients (I’m a bit of a food geek at heart ) Pathia actually originated from Persia. Bring this all to a simmer and then add half of the base sauce. into 1/4 s, chop the green pepper, ginger, 1 garlic clove, green chilli and a little coriander. You could double the recipe and use it as a dip for pappadams too. Traditionally served at asian weddings but has been adapted to BIR cooking techniques and has become a has popular dish in many UK restaurants in recent years. Or you could just carry on and make the sauce so that you can add the main ingredient later. 1 tablespoon homemade tandoori powder](href="https://www.greatcurryrecipes.net/2012/02/17/how-to-make-tandoori-masala/" target="_blank")tandoori powder[/url, Approx. 2. 0 Replies 4612 Views August 31, 2014, 03:01 PM by Dekie: Curry2go Pathia. 1. This recipe is very similar to the chicken pathia recipe in my cookbook ‘The Curry Guy Bible’ but with prawns and a couple other small changes. Here is my attempt at a Pathia made with the Taz base and reduction process. Started by JerryM. . If using pre-cooked chicken - as they do in the restaurants - throw it in now. BIR Style Prawn Pathia | Make Indian Restaurant Style Prawn Pathia at home | thick & creamy pathia including sweetness and sourness with the hint of heat. Started by fader. (mint sauce is the sour part of the ‘sweet and sour’. « Seared Tuna Cooked On A Himalayan Salt Block With A Tomato Chutney. STEP 2. Now add the chilli powder, cumin and coriander and fry for a further 30 seconds. A chicken pathia or patia is a spicy, sweet & sour curry that has origins in Persia but it is now a favourite in British Indian restaurants. Iv made loads of base but want to try make gravy next as like the look on the texture. A classic sweet, sour and fairly hot dish. Garnish with the coriander (cilantro) and add salt to taste. Post by Bandit » Mon Feb 19, 2018 9:33 pm. Photos of BIR & members' curries ... Favourite Curries: Chicken Vindaloo Location: Warrington, North West England. Fresh Tomato 3 large ripe largely diced Fresh Coriander finely chopped. Chicken Pathia. A Sweet and Sour Indian Curry. Give this all a good stir and then add the tomato puree. Give it all a good squeeze of lemon to finish. Top. Prawns work really well. Your email address will not be published. A medium hot, sweet and sour Parsi dish. Begin making the sauce by frying the minced garlic, minced ginger, coriander powder, paprika and turmeric for about a minute to release the flavours. Chicken Pathia This is the dish I would always order, in the old world, from my favourite Indian restaurant. Throw in the chopped coriander and season to taste with salt and pepper. Chicken Pathia (Transcribed from Chris' video by CA) Ingredients: 2tbsp vegetable ghee (or vegetable oil) 1tsp garlic paste 2tbsp precooked onions...login to view the rest of this post. If using raw chicken, cut it into cubes and fry until 90% cooked through and then add a few spoonfuls of curry sauce just to coat the meat. Brown Sugar 3 Tsp Onion 1 medium diced. Lemon Juice 2 Tsp. Now add the patia sauce and the remaining curry sauce. Rapeseed oil 3 tbsp Looks good. You can make this pathia sauce up to two days ahead of time. Now is a good time to add the main ingredient of your choice. STEP 1. Add the sauce you prepared earlier, along with the chicken stock, cinnamon powder, cayenne pepper, white wine vinegar, sugar, red food colouring and salt to taste. If you are using chicken breast it may take a little less cooking. Ingredients: 1 portion of precooked chicken 400 ml Taz curry base gravy BE spice mixture, 1 tsp. Add the onions and fry for a further 10 minutes. 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