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Chicken Pathia

Thanks to Tim for writing in regarding this recipe, asking to simplify the instructions.

  • 3 Chicken Breasts Chopped into Bite Size Pieces
  • Half of an onion finely chopped
  • 8 Tomatoes cut into Eighths
  • 2 Teaspoon Curry Powder
  • 1 Teaspoon Chilli Powder
  • 3 Teaspoons Brown Sugar
  • 8 Finely Chopped Cayenne Chillies
  • 1 Clove Garlic
  • 1 Green Pepper, Seeded and Diced
  • Teaspoon Cumin seeds
  • Half Teaspoon Fennel seeds
  • Half Teaspoon Mustard seeds
  • 5 Tablespoons Vegetable Oil
  • 4 Tablespoons roughly chopped coriander leaves
  • 1 Tablespoon whole coriander leaves
  • 1 teaspoon Garam Massalla
  • Juice of 2 lemons
  1. Make a paste of the curry powder and chilli powder with the lemon juice
  2. Dry fry all the whole seeds for 1 minute on a high heat
  3. Add the oil and fry the onion and a single cayenne chilli on a medium heat until golden
  4. Add the curry and chilli powder paste from step 1 and fry for a further 30 secs
  5. Add the chicken pieces and seal well on all sides
  6. Add the Garam Massalla, Tomatoes, Pepper, and simmer for 10 minutes, stirring constantly
  7. Add the sugar and chillies and simmer for a further 5 minutes, stirring constantly
  8. At this point, if the curry is becoming too thick, slowly add some water
  9. Now crush in the garlic clove, add the chopped coriander leaves and cook for a further minute
  10. Add half the remaining lemon juice, stir in and taste
  11. Add the remainder of the lemon juice if needed
  12. Serve with the whole coriander leaves sprinkled over the top

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