Chicken Pathia recipe

I've just had to write this out for a mate, so I thought I'd put it on here for all you curry loving Scampers!


Chicken Pathia (Serves 3-4)

3 Chicken Breasts, diced into bite sized pieces
2 Ladles of Masala Gravy recipe below if needed
1 Small-Medium Onion, finely chopped
8 Tomatoes, cut into eighths (or a tin of toms if you can't be bothered!)
2 Teaspoons of Curry Powder
1 Teaspoon Chilli Powder
3 Teaspoons Brown Sugar
8 Cayenne Chillies, finely chopped
1 Clove of Garlic crushed.
1 Green Pepper, de-seeded & diced
1 Teaspoon Cumin Seeds
Half a Teaspoon of Fennel Seeds
Half a Teaspoon of Mustard Seeds
5 Tablespoons of Veg or Olive Oil
4 Tablespoons of roughly chopped Coriander Leaves (or Coriander Paste)
1 Teaspoon Garam Masala
Juice of Two Lemons (fresh or bottle)
1 Tablespoon of Whole Coriander Leaves (to sprinkle on top when served)

Make a paste out of the CURRY POWDER, GARAM MASALA, CHILLI POWDER, and HALF of the LEMON JUICE.
Dry fry the whole SEEDS for 1 minute on high. Add the OIL, and fry the ONION and 1 Cayenne Chilli on a medium heat until golden.
Add your CURRY, CHILLI & LEMON PASTE, stir in and fry for 30 seconds.
Add the diced CHICKEN, seal well on all sides.
Add HALF of the MASALA GRAVY, then the GREEN PEPPER & TOMATOES, simmer for 10 mins stirring CONSTANTLY.
Add the SUGAR & CHILLIES, simmer for 5 mins still stirring constantly.
If needed add more of the masala gravy to prevent the curry becoming too thick (basically, make it however runny you like it)
Add the CRUSHED GARLIC, and CORIANDER (whether finely chopped, or paste), cook for 1 minute.
Add the remaining LEMON JUICE to suit your taste (if it goes too sour, add a bit more brown sugar to bring it back).
Serve with the WHOLE CORIANDER LEAVES sprinkled on top.

And just in case you're not sure of the Masala Gravy bit (curry base), here's that as well:-

Masala Gravy - enough base mix for three curries (each serving 3 good portions).

1 Large Onion, sliced
4 Garlic Cloves, finely chopped
3 Tomatoes, blanched, peeled & quartered
1 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
Seeds from 4 Green Cardamom Pods
4 Tablespoons Vegetable Oil
2 Ladles of water
Pinch of Salt

Fry ONION, TOMATOES, and GARLIC in OIL on a medium heat until the onions are soft & translucent, and the tomatoes are beginning to go mushy (approx 10 mins).
Add HALF of the WATER, simmer for 5 mins.
Add the remaining WATER and SPICES, mix together well,
Simmer for another 5 mins, stirring regularly.
Take the pan off heat, cool slightly, puree with food processor (or potato masher).

Freeze any you don't use up today in 2 ladle batches, ready for your next curry!


I always tend to use fresh toms rather than tinned, but apparently it also tastes very good with the tinned.... I've just never tried it.

Enjoy,
Elaine Patel Jordan!

Should have sent this to Chris for the Mag. It's been years since we had a recipe section

SUMB wrote:Should have sent this to Chris for the Mag. It's been years since we had a recipe section

Great idea, one-pot recipes for camping would be good.
The last recipe in the mag I can remember was for Ginger Parkin (from Mrs Baker) Jolly good stuff it was as well!

Bob Lilley is the person for one pot recepies.On one of our Normandy trips he did Pork in cider(both local ingredients),the cooking smells from his area of the campsite made us quite hungry.
For me it's,tin(or packet),then pan with the minimum of washing up.!!

Talking of Normandy, I've got a nice Normandy Pheasant recipe in the cupboard.... out of season now though, so I shalln't post that one up just yet.

Yes, you should bring back the Recipe Section in the mag, I sure loads of folks would contribute to it.


Elaine.

P.S You could also ask for punch & cocktail recipes.......

Sounds a great idea for the mag - And it would mean that Chris wouldn't have to write quite so many of the articles himself too - unless he has some good recipes!!!

wezgit daan saaf wrote:Bob Lilley is the person for one pot recepies.On one of our Normandy trips he did Pork in cider(both local ingredients),the cooking smells from his area of the campsite made us quite hungry.
For me it's,tin(or packet),then pan with the minimum of washing up.!!

Leanne says she prefers a Sausage in Cider

Brown your chops / belly slices / pie pork in fat or oil over a high heat. Turn down the heat and stir in some chopped onion. When this is golden, add enough dry cider (supermarket own brand will do) to come halfway up the meat. Cover and simmer 20 mins or so, then turn the meat over, top up the cider if necessary, and give the other half 20 mins. Finally, turn up the heat again to reduce the liquid if necessary. Season to taste.


Sausages can be done the same way but add some single cream & chopped parsley for a finishing touch.

BTW I vaguely recall having a go at a local recipe, Poulet Vallée d'Auge (chicken in cider, cream & calvados) but the flambé bit can be dodgy in a tent.

Bob, that's very similar to the pheasant recipe that I use, just with a bit of cream added.

Cooking tasty homemade dishes can be soooo simple, why most folks don't seem to bother nowadays is beyond me...

Although, I am doing a bit of 'cheating' tonight myself... we'll be having Roasted Vegetable & Brie Pie from The George & Dragon Kitchen's homemade pies to take-away range. Followed by one of their Rhubarb & Ginger pies, so all I've got to do is prepare the veg and custard to go with the two courses.


Oh lazy days, I'll be getting a cleaner in next!!!
Elaine.

Nothing like half a roast chicken and a hot mug of Gluveine half way up a mountian after a morning on the piste