Chicken Pathia Curry

Chicken Pathia is a popular medium hot curry with a sweet and sour sauce, enjoyed in curry houses all over the UK every day.

Find out how to make your own Chicken Pathia at home, using simple ingredients. Just like you get from an Indian restaurant or takeaway.

How to make Chicken Pathia Curry?

Check out the video below to see how you can make your own Chicken Pathia from scratch.

Jump on down to the recipe card to get cooking straight away, or continue reading for more tips on making your curry.

Jump to Recipe

What is a Pathia Curry?

The traditional Pathia (pronounced without the h - Patia) originates from Persia.

This authentic dish has been adapted by Indians and is now selected as one of the UK's best curry dishes served in all British Indian restaurants.

Ingredients

Pathia sauce is made from scratch using onions, garlic, chillies, curry powder, tomatoes, brown sugar, lime juice and coriander.

For the most authentic taste. Use 1 ½ tbsp of tamarind concentrate, instead of using light brown sugar and lime juice.

However, as tamarind concentrate is not always easy to find. Lime & sugar will give you a similar sweet and sour flavour to the pathia sauce!

Making Pathia Sauce

Follow the recipe instructions making the sauce first and leave it to simmer.

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Whilst that is simmering you have the right amount of time to get the chicken cooked.

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Is Pathia hot?

Pathia curry is usually a medium spiced curry. But with this recipe, you are making your own version so you get to decide how mild or hot you like it.

Easy to adjust how hot you make it using more or less chillies or chilli puree. Or use different strength curry powders.

Mild Curry

To keep it mild use a mild curry powder and only 1 tsp of chilli puree with the sauce, none with the chicken.

Omit the fresh chillies if no one wants them on their plate!

Medium Hot Curry

For a medium spiced curry, follow the instruction and ingredients we have used in this recipe card.

We use 2 tsp chilli puree in the sauce and 1tsp of chilli puree with the chicken.

Another good idea is to add chillies kept whole and cooked in the sauce.

Don't blend them into the sauce, instead, add to the plate of whoever wants a little extra kick to their curry!

Hot and Spicy Curry

To spice it up more, use a hot curry powder and throw in some extra chilli puree.

Also instead of keeping the fresh chilli peppers whole, roughly chop them, then blend them in with the sauce!

And if you some like it hotter then others you can always add some freshly chopped chilli to just their plate?

What chilli pepper to use?

We like bird's eye chillies, they are small but have nice heat to them.

If you want to make it hotter, try using a stronger chilli, such as habanero or ghost peppers. These will give a hot spicy kick! Check out this pepper heat scale by pepper joes, to help you decide which chillies to use?

Blending curry sauce

Once the sauce has finished simmering use a blender (a handheld blender can be used instead) to make the pathia sauce smooth and lump-free.

This may seem like a bit of a fuss at the time, but it is what makes the curry more like a takeaway style.

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Now with your pathia curry sauce ready, its time to add your cooked chicken and some coriander.

Have a taste test of the sauce and add more fresh chopped chilli now if wanted more spicy?

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Just warm it all through before serving.

Serve chicken pathia curry, with your usual Indian side dishes. Such as, Naan, Coconut Pilau Rice, onion bhaji, tomato, cucumber and onion salad with Cucumber and Mint Raita and Mango Chutney.

Can I use something other than chicken?

The pathia sauce is cooked first so you can add whatever you like to it after the sauce has been blended.

Chicken is a firm favourite for a curry. Lamb, prawns, king prawn, fish, duck or vegetables will work well too!

Simply cook the chosen meat, fish or vegetables in a separate pan, whilst the sauce is cooking. Then add together after the sauce has been blended and warm through with the sauce.

If you prefer chicken tikka, you will need to plan ahead to marinate the chicken in yoghurt and spice.

We will be posting another blog soon with how to make chicken tikka which can be added to this pathia sauce.

The smooth pathia sauce is perfect for dipping your naan bread in and mixing into the rice!

Can I make ahead?

Chicken Pathia Curry can be made ahead and stored in the fridge for 2-3 days.

Reheat in a pan or in the microwave, making sure it is hot through out.

Now you know how to make a chicken pathia, why not check out our King Prawn Masala Curry, Basa Fish Curry or Homemade Lamb Curry. Or, if you fancy something different try out our Thai Green Beef Curry.