UB's Chicken Pathia

[Deadman]

I'm having a crack at this tomorrow, can't wait as it looks yummy.

Pics will follow 

[bring_the_heat]

that picture looks lovely fella, going to be having a crack at this very soon, i was always a vindaloo man untill one day a friend said to try a pathia vindaloo hot, ever since everytime i order a indian takeaway its a pathia vindaloo hot, so i think its rude not to go having a try at making this (i will be adding more chillis tho!) i have made a vindaloo recipie off this site and it came out great so cant wait to start work on this bad boy, thanks UB for posting this recipie top man!

[Naga]

Cooked this curry tonight according to UB's recipe. Result? Fantastic! Just the right balance of hot/sweet/sour for me.

Thanks to UB for this one. Looking forward to part 2 tomorrow night lol!

[Unclebuck]

your welcome 

[Edwin Catflap]

Hi UB do you think I coul use this in lieu of the tamarind

http://www.spicesofindia.co.uk/acatalog/indian-food-maggi-tamarina-tamarind-sauce.html

If so how much

Cheers Ed

[curryhell]

I don't think UB would mind if i comment on your question.  He'll say so if he does :  Tamarina is a tamarind flavoured sauce rather than tamarind concentrate, the end result will be different.  However, i don't think it will have a negative impact on UB's dish.  I've substituted Tamarina for concentrate in my North Indian Special and found there was in fact an improvement .  I would use two  rounded TBS of tamarina for the quantity of concentrate when making the pathia mix.  I'm sure you won't be disappointed with the dish as it has some rave reviews.

[Edwin Catflap]

Thanks CH, i'll give it a go

[Standard Tandoori]

We've got a mixed veg version bubbling away on the stove as I write and the aroma is killer!!!

A quick taste of the sauce is coming up tops, for some reason I think it is a little runny at the moment but nothing a gentle simmer won't sort out We're serving with pilau rice tarka dall and a naan.... Can't wait...... Will just have to sup cider till it's ready ;D

A great recipe, thanks a lot

Steve and Angie.