Whole Spices:
- 1 Black Cardamom Pod (seeds only)
- 2 Green Cardamom Pods (seeds only)
- 2 tsp Bengali Five Spice Powder (Panch Phoran)
- 12 whole cloves
- ½ tsp Cinnamon
- 2 whole chillies (small red & green)
- 5 Curry leaves
- 6 whole black peppercorns
- 2 Bay leaves
- 1 tsp Coriander seeds
- 2 tbsp Desiccated Coconut
- ½ tsp Fennel Seeds
Main Ingredients:
- ½ can Coconut Milk
- 3 tbsp oil
- 4 Cloves Garlic (Crushed)
- 40g Grated ginger
- 2-3 tbsp Sharwoods Mango Chutney
- ½ tsp Turmeric
- 2 Lrg Chicken Breast (Cubed)
- 2 med Onions (finely chopped)
- 3 tbsp Natural Yoghurt
- Salt to Taste
- Handful of fresh chopped coriander leaves & some to garnish
Method:
- Heat a dry frying pan until very hot. Add all of the ingredients in the whole spice list and dry fry them for about 1 minute. Remove from the heat, whiz in a blender until powdery, now add the Coconut milk & whiz again.
- In a pan/wok heat the oil & fry the onions until soft (add a drop of water when frying the onions). Now add the ginger and garlic and fry for a minute or two.
- Then add the mango chutney and stir, add the Chicken, stir & cook until the Chicken has taken colour.
- Add the ground spices & Coconut milk from the blender to the pan, bring to the boil then turn down the heat to low and simmer.
- Now add the salt & the yoghurt then pop the lid on & simmer for 20 mins, throw in the fresh coriander stir and serve with your favorite rice or naan bread. Enjoy!
Serves 4
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I tried this at an Indian Restaurant once and I couldn’t find the recipe I wanted anywhere, but this one is PERFECT. Thanks!
I couldn’t find a recipe anywhere which got close to my favourite curry dish. This one hit the spot … Thank You!
Hello,
I’ve not long started blogging and therefore reading food blogs and I have only just found your site.
I followed your Pathia recipe last night and although it wasn’t like my local restaurant’s Pathia (theirs is a more vibrant crimson colour and tastes sharper and sweeter) I have to tell you that your version was gorgeous.
My Partner and her teenage daughter both loved it too, so thanks very much for the info.
I’ve RSS’d your site and look forward to reading new posts as they appear.
Derek
Thanks, Restaurants usually use pastes that contain artificial colours & flavours, don’t be scared to tweek the recipe to your own taste. Kindest regards