Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (55)
Chicken Pathia Recipe
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 68%
CARBS 45G37% OF CAL
8G FIBER16G SUGAR21G OTHER
FAT 18G33% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy, tangy curry with a thick sauce built on tamarind and tomato with complex spice notes. A lip-smacking British-Indian dish with heat and depth, often served over rice.
mainindiancurrychicken⚙️ food processor🍳 skilletgluten free
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large onion (peeled and roughly chopped)
- 2 cloves garlic (peeled)
- 2 tsp minced ginger
- 3 tbsp ghee or vegetable oil
- 3 chicken breasts (chopped into bitesize chunks (this is about 525g or 18.5oz))
- ½ tsp ground cinnamon
- 2 tbsp medium curry powder ((go with hot if you like your curry really hot))
- 1/2 tsp hot chilli powder
- 1 tsp paprika
- ¼ tsp ground fenugreek
- 1/2 tsp tamarind paste
- 1 tbsp lemon juice
- 2 tbsp sugar
- ¾ tsp salt
- 400 ml (14 oz) passata
- 2 tbsp tomato puree (paste for US)
- 2 red chillies (roughly chopped (I use fresno or serrano – which are relatively mild))
- 60 ml (1/4 cup) chicken stock
- fresh chopped corriander
- lemon slices
- boiled rice
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 68%
CARBS 45G37% OF CAL
8G FIBER16G SUGAR21G OTHER
FAT 18G33% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 813mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 715mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 813MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.