Topic: UB's Chicken Pathia

[Unclebuck]

UB's Chicken Pathia - hot sweet and sour


Pathia mix

100 ml hot water
25g coconut block
3 tsp tamarind
2 dsp sugar

Method

add 100 ml of boiling water to bowl, dissolve coconut block, sugar and tamarind. keep mixing until all has dissolved. you may need to heat the mixture a little to help this process.

Main
Serves one

1 tbsp veg oil
1 tbsp lemon juice
200 ml base gravy
100 ml tomato paste
1 tbsp pathia mix
1 tbsp onion
0.5 tbsp spice mix
0.5 tbsp capsicum
half fresh medium tomato
0.5 tbsp fresh coriander
1.5 tsp chili powder
1 portion UB's base chicken

Method

Fine chop onion, capsicum, tomato and coriander.
Add oil to frying pan on medium to high heat bring up to temp then add spice mix and chili powder stirring all the time until spices start to turn brown, add onion, capsicum and fresh tomato keep stirring for a minute then add base gravy a bit at a time to keep heat in pan constant when all base is added add tomato paste stir, add Pathia mix stir, add lemon juice and base chicken heat until meat is piping hot.
Serve with fresh coriander.


Notes

Base gravy is best used warm or just off the simmer.

Coconut cream block needs to be dissolved though a sieve to remove the foam that comes from it.

Tamarind is the paste kind triple concentrate

Tomato paste is tomato puree mix with 50% water

Sugar dessert kind

dsp = dessert spoon
tsp = tea spoon
tbsp = table spoon

Spice mix

coriander 8 parts
turmeric 7 parts
cumin 5 parts
curry powder 4 parts
paprika 4 parts

Links

Base Chicken
http://www.curry-recipes.co.uk/curry/index.php?topic=2525.0

Ashoka Curry Base
http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0


Photo by jimmy2x
Revised 25/07/08

[Tikkatrev]

the missus is big pathia fan, so i think I'm going have a bash at this one, certainly looks nice. got the day off tomorrow so ill give the base gravy a go too. tt

[JerryM]

tt,

eagerly awaiting your results. i too have pathia fighting for my fav spot. not tried it to date as i felt i would never get near the taste using things like sugar and lemon. however i made the ifindforu base last and it needed tamarind paste which i'd never used before. i think i quite liked it in small proportions and sold that when added with other ingredients ie the pathia mix it brings that little bit extra out in the combined flavour (this it does in the base).

[Tikkatrev]

await no more jerry, it turn out really good! Done the base and precooked all the chicken as stated didnt have any seasoning so i used a chicken stock cube. The missus gave it 10 out of 10 she was so chuft ive got to do it again in the week as shes inviting friends round for a curry night!.

Thanks UB.
tt

[JerryM]

thanks tt,

i've got ok from my boss to make a base this week so will make this curry 1st.

very glad you've got good results. i've not been disappointed once from the CRO site.

on the seasoning i've recently bought rajah general purpose and it's very very good ? a wow I would say (a little too salty but not a problem if u don't use too much typ 1 tsp)

[JerryM]

Made the ub pathia to spec and it was very good (nb i used the LB spice mix which is my norm not BE and probably should have added some rajah curry powder but it seemed fine without). I did like the method of effectively throwing all the ingredients in.

I did make the chicken to the spec method (broiling for the 1st time) and found it very nice. I need to work on the method a bit as the chicken was not as tender as frying)

I made a second portion of the curry using the frying method (added in this order: tomato paste/onion/capsicum in one go, spice mix, base, pathia mix) keeping the addition of the final ingredients the same (fresh tomato, coriander, lemon juice and base chicken). I felt this produced the best taste. This may be just down to it being more of a kin to the taste i?m used to.

I?ve got in mind trying a further derivative of the method by adding the pathia mix as individual ingredients after the base with the exception of the sugar which I would add with the tom paste.

Certainly will add it to my list of top notch mains. Many thanks ub

[Unclebuck]

await no more jerry, it turn out really good! Done the base and precooked all the chicken as stated didnt have any seasoning so i used a chicken stock cube. The missus gave it 10 out of 10 she was so chuft ive got to do it again in the week as shes inviting friends round for a curry night!.

Thanks UB.
tt

Sweet glad you liked it! Cheers UB.

[timayes]

Hi, first post alert so please bare with me.

I am not new to eating curries, but new to creating BIR home-made versions, so having created a base (forgotten whose, sorry!) and created a fantastic dhansak last week, I am tonight trying a pathia - but you list pathia mix in your ingredients - and I can't find this anywhere!! Is it a specialist pre-mix that I have to persevere in finding or can I make it here at home with the standard home spice stock?

I salivate in anticipation of your answers.

Thanks

[Unclebuck]

Hi timayes, no need to salivate! its really simple!, just mix these ingredients together

"100 ML HOT WATER
25 ML COCONUT BLOCK
3 TSP TAMARIND
2 DSP SUGAR

METHOD

ADD 100 ML OF BOILING WATER TO BOWL, DISSOLVE COCONUT BLOCK, SUGAR AND TAMARIND. KEEP MIXING UNTIL ALL HAS DISSOLVED. YOU MAY NEED TO HEAT THE MIXTURE A LITTLE TO HELP THIS PROCESS"

this is the pathia mix, its a liquid mix.

ps. please let me know how you get on, thanks UB 

[timayes]

Unclebuck,

Thanks for the prompt reply, I am now heading to the kitchen!
I have just noticed in your first post for this pathia that you quite clearly mark what is the Pathia mix! I will read all future recipes several times before panicing.

Thanks