Chicken Pathia

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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

Directions

Add the onion, garlic, and ginger to a mini food processor and blend to a paste.

Heat the ghee (or oil) in a large frying pan over a high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.

Add the chicken and cook for 2-3 minutes, stirring often, until sealed.

Turn the heat down to medium and add the cinnamon, curry powder, chilli powder, paprika, ground fenugreek, and tamarind paste. Cook for 1 minute, stirring constantly.

Add in the lemon juice, sugar, salt, passata, tomato puree, chopped chillies, and chicken stock. Bring to the boil, then simmer for 10 minutes.

Serve with fresh coriander, a slice of lemon, and boiled rice.

Nutrition

• Calories: 355 kcal
• Total Fat: 16 g
• Saturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 113 mg
• Sodium: 868 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 4 g
• Total Sugars: 15 g
• Protein: 31 g