Hi all,

Just thought I would share this quick, simple chicken dish with you all.

I have made it on many occasion and have only had good reviews about it.

Try it and see what you think...

Enjoy ILI ;D

Ingredients
? 150 ml (1/4 pint) natural yoghurt
? 50g (2 oz) ground almonds
? 1 1/2 (1.5) tsps chilli powder (to taste)
? ? (0.5) tsp Turmeric
? ? (0.25) tsp ground cloves
? ? (0.25) tsp ground cinnamon
? 2 tsps garam masala
? 4 green cardamom pods
? 1 tsp ginger pulp
? 1-tsp garlic pulp
? 400 g (14 oz) can tomatoes (chopped)
? 1 ?(1.25) tsp salt
? 1 kg (2 Lb) chicken, skinned, boned and cubed
? 75 g (3 oz) butter (can substitute with olive oil)
? 1-tlbsp corn oil (or olive oil)
? 2 medium onions, sliced
? 2 - 4tlbsps fresh coriander, chopped (or as much as you like)
? 4 tlbsps single cream
Method
? Place the yoghurt, ground almonds, all the dry spices, ginger, garlic,
tomatoes and salt in a mixing bowl and blend together thoroughly.
? Put the chicken into a large mixing bowl and pour over the yoghurt
mixture. Set aside.
? Melt together the butter and oil in a medium karahi, wok or frying pan.
Add the onions and fry for about 3 minutes.
? Add the chicken mixture and stir-fry for about 7-10 minutes (until cooked)
? Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Serve garnished with the remaining chopped coriander.

Hi Blade

Don't know if you still monitor this thread but just thought I would let you know that I used this base to make a couple of curies on Friday night. They were my first from this site. What can I say!!!! A very easy base to supplement a recipe from a downloaded e-book from the site. It was a joy. Loads of very subtle flavours from the sauce, nothing overpowering anything else. With the additions of the other bits and pieces from the book recipe it made a truly wonderful tasting curry.
I will use this on a regular basis as it suits my taste but I shall also obviously try some of the other bases(especially the smaller quantity ones)
Once again thanks for the recipe, it will be well used in my house.
Cheers
ILI

Hello again,

Thanks for the replies.

Tonight I made lamb pathia and also chicken pathia. I used a base sauce from one of the recipes on cr0 and a recipe for pathia from Indian Restaraunt Curry And Recipes pdf which I got from the site download section.

It turned out brilliantly, not quite as sweet as some I have tasted but very very enjoyable all the same.

It was also a first for me to use precooking of the meat. With my more traditional methods I put the meat into the sauce in a raw state and continue to cook the sauce until the meat is done.

I find it can give a excellent depth of flavour which I enjoy. But hey ho I'm open to try anything and as I said I did enjoy my first experience of BIR cooking.

Just thought I should have taken pictures but maybe next time.

Thanks again for the information made available to enable me to widen my culinary experience, I think it could prove to be a long association.

Cheers for now.

I Love Indian (ILI)

Hello, I have only just joined this site as I stumbled across it only very recently.
I have actually been on a college course to learn Indian cookery (which I Love, don't think I mentioned that before)
Obviously it was a traditional form of cookery, taught by a very skilled Indian lady, with which I use my skills to entertain on a regular basis.

I have been looking for a certain recipe (Lamb Pathia) which i adore so I have been led to this site in a roundabout way.

My initial reaction was WOW, so much talent out there. The recipes look tremendous and I am cooking my first one tonight.

I hope I can post some of more traditional recipes in the near future, because I think they are just as good as BIR when cooked correctly.

Well I shall leave it at that for now and hope that I get some feedback.

Glad to be on board