Chicken Patia Curry

This easy homemade chicken patia curry is really easy to make and delicious with rice or Indian breads. With a spicy sweet and sour tomato based sauce, it's an addictive curry that the whole family will love!

Course Curry, Main Meal

Cuisine Indian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 222kcal

Author Corina Blum

Equipment

Stick blender

Ingredients

1 onion finely diced
1 tablespoon root ginger grated
5 garlic cloves crushed
2 chilli peppers Finely diced. Use more or less depending on how hot they are and your heat tolerance
2 teaspoon ground coriander
1½ teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon turmeric
½ teaspoon fenugreek
2 teaspoon tamarind puree
1 tablespoon tomato puree
1 tablespoon brown sugar I used soft brown sugar
4 tomatoes or 400g tin of chopped tomatoes
500 g chicken diced
1 lemon to serve

Metric - US Customary

Instructions

Heat some oil in a saucepan. Gently fry the onion for about 5 minutes until soft.
Add the ginger, garlic and chilli peppers.
Stir in the ground spices plus a little water to stop the pan from being too dry.
Dice and blend the tomatoes with a stick blender so you get a smoother sauce.
Add the blended tomatoes plus the tamarind, tomato puree and brown sugar. Stir and heat through. Taste and add extra tamarind or sugar if necessary.
Add the chicken and simmer for 20 minutes till the chicken is cooked through.
Serve with rice and lemon wedges.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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