Chicken Pathia

Chicken Pathia

Ready in 1 hour
14 review(s) averaging 4.6. 75% would make again

Top-ranked recipe named "Chicken Pathia"

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Hot, sweet and sour curry originating from Persia (adapted from

"Amazing! Better than the local Indian takeaway! We always add a finely chopped scotch bonnet chilli, makes it very hot and sour."


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For the sauce:
1 large onion; (chopped)
1 tablespoon garlic; (minced)
1 tablespoon ginger; (minced)
1 teaspoon coriander power
1 teaspoon paprika
1 teaspoon turmeric
1 400-g can plum tomatoes
250 ml water
For the Pathia:
1 large onion; (chopped)
1 green pepper; (chopped)
1 teaspoon garlic; (minced)
1 teaspoon ginger; (minced)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon cinnamon powder
1 teaspoon Salt
2 teaspoon cayenne pepper
1 handful coriander; chopped
1 tablespoon white wine vinegar
2 tablespoons Sugar
Red food colouring; (just a dash)
4 chicken breasts; (cubed)
250 ml Chicken Stock

Original recipe makes 4 Servings



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.

(The sauce can be made in advance, or in bulk, and frozen to quicken the total cooking time)

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.


Added on Award Medal


I decided to leave out the food colouring.


Calories Per Serving: 118 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Add your review!

Just finished this for dinner was beautiful, great recipe but was very mild would add some chillies next time or up the cayenne by a lot for an extra kick.
moraki 7 months ago

Scottflorence 1 year ago

Used 2 tins of plum toms, no added water, and halved the sugar. A more well balanced but extremely tasty curry......
gazjensen 2 years ago

Easy and not much clean up
KrispyRockstar 2 years ago

Fantastic curry. Just like the real thing!
paulsheard 3 years ago

Takes a bit of prepping but most tasty curry I've made.
LyndseyJones 3 years ago

Amazing! Better than the local Indian takeaway! We always add a finely chopped scotch bonnet chilli, makes it very hot and sour.
rory.gillies 3 years ago

Not that great. It was missing something.
Amberahmad221 4 years ago

Easy to do, I added some pineapple and cherry toms, great results!
Darren79 4 years ago

It took a long time to make but it's worth it. It has a wonderful flavor.
jmschaub 4 years ago

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