Empty My Fridge
Chicken Pathia
Ingredients
- Onion · peeled roughly chopped1
- Garlic · peeled2 cloves
- Ginger · minced2 tsp
- Vegetable oil3 tbsp
- Chicken breast · chopped3
- Cinnamon · ground½ tsp
- Curry · powder2 tbsp
- Chili powder½ tsp
- Paprika1 tsp
- Fenugreek · ground¼ tsp
- Tamarind · paste½ tsp
- Lemon1 tbsp
- Sugar2 tbsp
- Salt¾ tsp
- Passata400 ml
- Tomato · paste2 tbsp
- Chili pepper · roughly chopped2
- Chicken stock60 ml
- Cilantro · chopped
- Rice
Instructions
- In a mini food processor, blend the onion, garlic and ginger to a paste.
- Heat the ghee or oil in a large frying pan over high heat. Add the onion paste and fry for 3–4 minutes, stirring occasionally, until the edges start to brown.
- Add the chicken and cook for 2–3 minutes, stirring often, until sealed.
- Turn the heat down to medium. Add the cinnamon, curry powder, chilli powder, paprika, ground fenugreek and tamarind paste. Cook for 1 minute, stirring constantly.
- Add the lemon juice, sugar, salt, passata, tomato purée, chopped chillies and chicken stock. Bring to the boil, then simmer for 10 minutes.
- Serve with fresh coriander, a lemon slice and boiled rice.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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