Total time 1 hour | Serves 4 | Mild
Chicken Pathia
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Large pan
Ingredients
2 tbsp canola oil
1 large onion diced
1 tbsp garlic minced
1 tbsp ginger minced
750g chicken thigh (3cm cubes)
400ml tomato passata
300ml chicken or plant-based stock
200ml water
1 tbsp apple cider vinegar
1 1/2 tbsp lemon juice
2 tbsp + 1 tsp brown sugar
0.5 tsp tamarind concentrate (optional)
0.5 tbsp mango chutney (optional)
Instructions
SEAR: Heat the oil in a large pan set to a medium/high heat. Add onion and stir for 3-4mins. Add garlic & ginger, stirring for 1min. Now set the heat to medium and empty in spice Pack 1 stirring for 2mins. Add the diced chicken, turning for 6-7mins.
SAUCE: Stir in the tomato passata, stock, water, apple cider vinegar, lemon juice and brown sugar. You may also wish to add tamarind concentrate and mango chutney.
SIMMER: Set the heat to medium/high and bring to a gentle boil. Now turn the heat to medium, leaving it to simmer vigorously with the lid off for 45mins, stirring occasionally. At any point, if the sauce looks as thick as you’d like it then add a tbsp of water and place the lid on for the remaining time. Serve with rice.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.
While market goers love this simple Pathia, 2 out of 3 thought it tasted even better with the tamarind concentrate and the mango chutney added.