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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
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
222
kcal
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
Calories:
222
kcal
|
Carbohydrates:
18
g
|
Protein:
29
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
80
mg
|
Sodium:
160
mg
|
Potassium:
982
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
1520
IU
|
Vitamin C:
58
mg
|
Calcium:
51
mg
|
Iron:
2
mg