Chicken Pathia

INGREDIENTS:
500g boneless chicken (cut into small cubes),

1 1/2 medium onions (300g),
8-10g of ginger (fresh or paste),
3 medium garlic cloves (fresh or paste),
2 fresh tomatoes or equivalent of tin tomato,
1/2 small green pepper,
6 tbsp veg/ olive oil,
1/2 tsp turmeric,
7 tsp (50g) of
Mr Huda’s Universal Curry Paste,
1 1/2 tbsp of lemon juice
3 level tsp white sugar
1-2 tsp chilli powder
OPTIONAL INGREDIENTS
3 or 4 cardamom,
2 bay leaves,
1-2 finger green chilli,
Fresh coriander .
Chicken Pathia – Serves 4

A classic sweet, sour and fairly hot dish
1st stage – Curry Base (can be made well in advance).

1.

Chop 1 onion and 1 tomato
into 1/4 s, chop the green pepper, ginger, 1 garlic clove, green chilli and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around 250 ml) covered with lid.
3.Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally. When cooked blitz with a blender to make into a smooth puree.
Stage 2 (Curry)
1.
Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan.

2. Add the rest of the garlic cloves, cardomons and the bay leaves
and slowly fry until the garlic is golden.
3. Add rest of the onions (finely sliced) with salt and cook to soften (stirring regularly).
4. Add Mr Huda’s Universal Curry Paste, chilli powder, lemon juice, sugar and the rest of the chopped tomatoes cook for 1-2 mins (stirring continuously).
5. Add the chicken and the ready prepared curry base with some warm water (100- 125 ml) and bring to boil and then leave to gently simmer for 20-25 minutes or until the required texture(add more water if
you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
6. Once cooking is nearly over add some chopped coriander and leave the curry to settle for 10-15 mins and remove any excess oil before serving.
Tips: If you wish to make the dish spicier simply add extra chilli powder when adding the curry paste.
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength