Topic: Chicken Pathia with Taz Base

[Garp]

I think I'm becoming addicted to this curry for now. Had it today again and it was very very moreish

[bigboaby1]

Looks fantastic Garp I can almost taste it.....When I worked in the takeaway in Glasgow Pathia was a pre made which sauce was stored in a large tub and also doubled as Chasni sauce consisting of tomato ketchup, mango chutney lemon juice and red food color....We used one chef spoon of the paste with the addition of single cream for a Chasni along with the base sauce.....It was the easiest dish to make

BB1

[Garp]

Thanks BB. Didn't use ketchup in this one as followed Stephen's recipe, but that's a good tip. Being from the central belt of Scotland, I can appreciate the local dishes like Chasni etc, and the variations of dishes like Pathia which differ from other areas. They're not any better, just different, and folks get used to their local flavours.

[pipsqueak]

I do enjoy a lovely Pathia from time to time, this looks far to red to me.
Also tamarind works far better than lemon juice to recreate this curry 

[Garp]

Probably a regional thing, Pip   We're all trying to recreate what we like, and what we like is hugely influenced by what we are used to.

[Garp]

Bump for this one. Hadn't had a curry for a wee while but this was delicious.

[SoberRat]

Good bump Garp! I might try this recipe. Did you follow the same method as the original post ie the Taz reduction method?

Cheers

Rob

[Garp]

No mate. Just used the ingredients, as listed,  and cooked in the normal way. And added a little G&G.

[SoberRat]

Thanks mate!

Rob

[Stephen Lindsay]

Bump for this one. Hadn't had a curry for a wee while but this was delicious.

Cheers Garp, glad you liked.