CHICKEN PATHIA

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Chicken Pathia image

Hot, sweet and sour curry originating from Persia.

Provided by bladeriderni

Time 1h45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Begin making the sauce by frying the minced garlic, minced ginger, coriander powder, paprika and turmeric for about a minute to release the flavours.
  • Add the onions and fry for a further 10 minutes.
  • Add the tomatoes and water and simmer for approximately 1 hour until the mixture is thick and most of the water has evaporated.
  • Blend the mixture until it becomes thick and velvety.
  • Begin to make the curry by frying the onion, green pepper, minced garlic, minced ginger, cumin powder and coriander powder for around 10 minutes.
  • 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.
  • Give everything a good mix and add the chicken.
  • Simmer for 10 minutes and add the chopped coriander.
  • Simmer for another 20 minutes until the curry has reduced and serve with rice.

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