Topic: Chicken Pathia with Taz Base

[Stephen Lindsay]

Here is my attempt at a Pathia made with the Taz base and reduction process. It was spot on 100%.

Ingredients:

1 portion of precooked chicken
400 ml Taz curry base gravy
BE spice mixture, 1 tsp.

[PaulP]

Stunning looking picture there Stephen. I've been looking at some pathia recipes lately thinking I could really do with a change from my repetoire.

Some pathia recipes have coconut in them but I see yours doesn't.
Also, the colour! That must have some food colouring surely?

Cheers,

Paul

[artistpaul]

Nice post Stephen

Well done mate

Paul

[moonster]

stephen,

absolutley excellent mate. great stuff i used precooked beef instead of chicken and used razors spice mix.

i am going to do a beef ceylon tomorrow using taz base and method.

thanks

Alan ;D

[Stephen Lindsay]

I always think a beef curry makes an excellent change moonster - post your recipe on here cause we don't see a lot of Ceylon recipes on the site.

Steve

[Curry Barking Mad]

I always think a beef curry makes an excellent change moonster - post your recipe on here cause we don't see a lot of Ceylon recipes on the site.

Steve

Steve,
A ceylon round my area is nothing more than a madras with coconut added,
Is there much difference in your neck of the woods?
Cheers,
Mick

[Stephen Lindsay]

Interesting Mick - I would describe a Ceylon as being hotter - like Vindaloo or Phal even, but if that's all it is then it will be easier than I thought.

[PaulP]

The last chicken ceylon I had was on the upper scale of madras hot but like Mick says it was close to a madras plus coconut.

Paul

[Stephen Lindsay]

cheers Paul, there's always something to learn on this site

[rallim]

Steve

that patia looks spot on, the colour is the way I remember it from Glasgow restaurants. Did it taste like a curry with a sweet and sour taste through it? Its been almost five years since I tasted one so trying to taste it in my minds eye now, it was my wife and daughters favourite dish (I prefer madass) but was still nice for a change.

What kind of mango chutney did you use?

Regards
George