Indian Style Sweet & Sour Chicken Curry - Chicken Pathia
From DonSpain 3 years agoIngredients
- 3tbsp Vegetable/Sunflower Oil shopping list
- 360g/12oz chicken Thighs - cut into bite size pieces shopping list
- 3 cloves Garlic - roughly sliced shopping list
- 1 x 2.5cm/1in fresh Ginger - roughly chopped or grated shopping list
- 1 large Onion - roughly chopped shopping list
- 1 x 400g/14oz tin Tomato Tritadura/Passata shopping list
- 2tbsp Mango chutney/brown sugar shopping list
- 4tbsp Tamarind Paste/Tamarind Substitute - to taste - see below shopping list
- 1tsp Madras/Hot Curry Powder shopping list
- 1tsp dried Chillies - crushed shopping list
- 1tsp ground Coriander shopping list
- 1tsp ground Cumin shopping list
- ¾tsp ground Turmeric shopping list
- ½tsp salt shopping list
- 1 Bay Leaf shopping list
- Garnish: Handful fresh Coriander - chopped shopping list
- 2 Limes - cut into wedges shopping list
- To Serve: basmati rice/chapattis shopping list
- Tamarind Substitute shopping list
- 2tbsp Water shopping list
- 3tbsp Lemon Juice/Lime Juice/apple cider vinegar shopping list
- ½ cup/120g/4oz Tomato Paste/Puree shopping list
- 3tbsp Worcestershire Sauce shopping list
- 2tbsp brown sugar shopping list
- Mix everything together well shopping list
How to make it
- Put onion, ginger, and garlic into blender or food processor and “blitz”;
- Heat 2tbsp oil in a frying pan, add the chicken and cook on a low medium heat, stirring occasionally, for some 10 minutes or so to partially cook the pieces;
- Remove the chicken and set aside;
- Add the remaining oil to the pan on a lowish heat, add the onion, garlic and ginger paste and cook, stirring occasionally, for some 5 to 8 minutes or so or until the mixture begins to colour a bit;
- Add the chillies, turmeric, cumin, coriander, salt and curry powder and stir to form a paste mixture;
- Add the tomatoes, tamarind paste, mango chutney, and bay leaf and, mixing in well, let simmer, stirring occasionally, for some 3 to 4 minutes or so until the sauce starts to thicken a bit;
- Taste the sauce for flavour, heat and seasoning and adjust if necessary;
- Add the chicken and stir in well;
- Cook, stirring occasionally, for a further 10 to 15 minutes or so or until the chicken cooked through and tender and the sauce thickened to consistency desired;
- Garnish with coriander and serve with basmati rice and/or chapattis with the lime wedges on the side.
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