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Chicken Pathia Curry in a cast iron pan with two red chillies on top and in the background there is a naan bread, pilau rice, onion bhajis and served on the side
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4.98 from 82 votes

Chicken Pathia Curry - Indian Takeaway Style

Chicken Pathia is a popular medium hot curry with a sweet and sour sauce, enjoyed in curry houses all over the UK every day.
We show you to make your own Chicken Pathia, at home using simple ingredients. It is like the curry you get from an Indian restaurant or takeaway.
The sauce is made from scratch using onions, tomatoes, sugar, lime, coriander, curry powder, and chillies.
Cooked in a pan before being blended into a smooth pathia sauce. Chicken is cooked and added after the sauce is made.
Easy to adjust how hot you make it using more or less chillies or chilli puree to suit how spicy you like it?
Prep Time10 minutes
Active Time35 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: British, Indian
Keyword: chicken, Curry, Fakeaway, Homemade, pathia, patia, restaurant style, takeaway
Yield: 4 Servings
Calories: 335kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

Pathia Sauce

  • 2 tablespoon Sunflower Oil substitute with Ghee
  • 2 Onions
  • 1 flat tbsp Garlic Puree or 6 garlic cloves crushed
  • 2 teaspoon Chilli puree can use chopped fresh chillies instead (add extra if want hot)
  • 1 tablespoon Sundried Tomato Puree can substitute with normal tomato puree
  • 2 tablespoon Curry Powder substitute for hot or mild curry powder as desired
  • 1 tin Chopped Tomatoes
  • ½ tablespoon Brown Sugar
  • ½ Lime (juice only)
  • 350 ml ( 1 ½ cup) Cold Water
  • Salt
  • 2 Bird's Eye Fresh Chillies You can use more or less or stronger chillies
  • Handful Fresh chopped corriander leaves substitute with 1 teaspoon dried leaf coriander

Chicken to add to sauce ( see notes if using other meat/ vegetables for cooking time)

  • 1 tablespoon Sunflower Oil substitute with Ghee
  • 3 large Chicken Breasts chopped into chunks
  • 1 tablespoon Medium Curry Powder substitute for hot or mild curry powder as desired
  • 1 teaspoon Chilli Puree can use minced fresh chillies instead
  • 1 teaspoon Garlic Puree or 2 garlic cloves crushed

Instructions

  • Fry the onions in oil over medium heat for 5 minutes.
    Chopped onion being fried in a grey cast iron pan
  • Add garlic puree, chilli puree and sundried tomato puree, stir through with the onions for 1 minute.
    Cooked chopped onion, sundried tomato puree, garlic puree and chilli puree in a grey cast iron pan
  • Add the following stir between each addition, first curry powder.
    Pouring curry powder over the chopped onions cooking in a cast iron pan
  • Then, chopped tomatoes.
    Chopped tomatoes being poured on top of chopped onions in a grey cast iron pan
  • Add lime juice, sugar and salt.
    Squeezing lime juice from a lime by hand on top of brown sugar and the curry sauce cooking in a cast iron pan
  • Finally, pour in water, and stir the sauce together whilst bringing it to the boil
    Pouring water into the curry sauce from a clear glass jug into a grey cast iron pan
  • If using fresh chillies add now. (See the blog post for more information about chillies.) Leave to simmer for 15-20 minutes. Whilst it simmers cook your chicken.
    Two red chillies added to the pathia sauce cooking in a cast iron dish
  • Place oil and chicken into a large pan over medium heat. Add curry powder, garlic and chilli puree.
    Chopped chicken breast, curry powder, chilli puree and garlic puree in a grey pan
  • Stir through and cook for about 15 minutes, check that chicken is cooked through. Take off heat and keep aside until sauce is ready.
    Chopped chicken breast cooking in a pan
  • If used, remove whole chillies, keeping them aside for anyone who likes it spicy, to add back to their serving.
    Removing two red chillies out of the curry sauce with a silver fork
  • Pour the pathia sauce into a blender or into a jug and use a hand blender
    Pouring the curry sauce into a clear plastic blender
  • Blend into a lump-free sauce.
    Pathia curry sauce blended in a clear plastic blender
  • Return the blended pathia sauce into a pan on medium heat.
    Pouring the blended curry sauce into a cast iron dish
  • Add your cooked chicken.
    Pouring the cooked chicken breast into the pathia curry sauce in a grey iron pan
  • Sprinkle in a small handful of chopped coriander.
    Chicken Pathia Curry in a cast iron pan
  • Stir whilst the sauce and chicken warm through for about 5 minutes.
    Picking up the chicken curry with a wooden spoon to serve
  • Serve and add extra chilli, if desired.
    Chicken Pathia Curry in a cast iron pan with two red chillies on top and in the background there is a naan bread, pilau rice, salad onion bhajis and samosa served on the side

Video

Nutrition

Calories: 335kcal | Carbohydrates: 11g | Protein: 37g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 790mg | Potassium: 824mg | Fiber: 3g | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 2mg