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Author Topic: Chicken Pathia with Taz Base  (read 81,549 times)

AI Summary
Stephen's Chicken Pathia recipe, made with a Taz base, received positive feedback from several users who appreciated its flavor and appearance. While some noted regional variations in the color and taste of Pathia, many participants expressed enthusiasm for trying the recipe, with some adapting it for different meats or adding personal touches. The community consensus highlights the recipe's appeal and versatility, with users eager to recreate and modify it based on their preferences.

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Offline Stephen Lindsay

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Chicken Pathia with Taz Base
« on: February 05, 2011, 11:28 AM »
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.
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Offline PaulP

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Re: Chicken Pathia with Taz Base
« Reply #1 on: February 07, 2011, 07:41 PM »
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
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Offline artistpaul

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Re: Chicken Pathia with Taz Base
« Reply #2 on: February 07, 2011, 10:26 PM »
Nice post Stephen

Well done mate

Paul
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Offline moonster

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Re: Chicken Pathia with Taz Base
« Reply #3 on: February 25, 2011, 08:31 PM »
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

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Offline Stephen Lindsay

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Re: Chicken Pathia with Taz Base
« Reply #4 on: February 25, 2011, 08:56 PM »
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
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Offline Curry Barking Mad

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Re: Chicken Pathia with Taz Base
« Reply #5 on: February 25, 2011, 09:28 PM »
Quote from: Stephen Lindsay on February 25, 2011, 08:56 PM
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
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Offline Stephen Lindsay

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Re: Chicken Pathia with Taz Base
« Reply #6 on: February 25, 2011, 09:33 PM »
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.
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Offline PaulP

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Re: Chicken Pathia with Taz Base
« Reply #7 on: February 25, 2011, 09:36 PM »
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
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Offline Stephen Lindsay

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Re: Chicken Pathia with Taz Base
« Reply #8 on: February 25, 2011, 09:54 PM »
cheers Paul, there's always something to learn on this site
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Offline rallim

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Re: Chicken Pathia with Taz Base
« Reply #9 on: February 26, 2011, 07:47 AM »
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
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