How to Make Chicken Patia Curry

This chicken patia is my kids’ favourite!

Chicken Patia

A curry house favourite… Chicken Patia.

A few years back, before numerous invites to cook in Indian restaurant kitchens, I frequented my local curry house often trying to work out the flavours so that I could make British Indian restaurant (BIR) curries at home.

The chef at the time even gave me a few recipes with the agreement that I never tell his boss.

That was a deal I couldn’t pass up!

One recipe, however he kept to himself. It was a sweet and sour dip that my kids absolutely loved dipping their pappadams into. I think he liked the fact that I couldn’t quite work out the flavours.

One evening, I was in the restaurant on a Sunday afternoon with my family. It was uncharacteristically quiet and my friend – the chef – came up to my table and invited me back to the kitchen.

“Do you like chicken patia?” He asked picking up a pan. I knew I was about to get a lesson.

“Yes.” I answered though I had never tried the popular sweet and sour curry, tending to choose spicier options when I go out.

“Then let’s make one!” He replied.

He opened the fridge and took out some mint sauce, a small tub of Patak’s mango chutney, some ketchup and and some pineapple juice. He also grabbed some red food colouring and tandoor curry powder from the shelf.

I mixed the ingredients together as he instructed and then he handed me a spoon.

“Try it.” He said smiling.

It was the pappadam dip my kids loved!

It also happens to be an essential ingredient in chicken patia!

Since making this recipe for my kids the first time right there in the restaurant, it’s always on their request list. If you like chicken patia, you’re in for a real treat with this recipe.

As I mentioned, I prefer a spicier curry. You spicy food fans out there might like to add a tablespoon of Kashmiri chilli powder to this recipe. It gives it a nice kick.


In order to make this recipe the way they do at Indian restaurants and takeaways, you will first need to make a base curry sauce and, for best results pre-cook the chicken. My pre-cooked chicken recipe is here.

Making chicken patia

Sizzling the spices and garlic and ginger paste.

Making chicken patia

Patia sauce and base curry sauce added!

Making chicken patia

In goes the chicken.

Chicken patia

Mildly spicy, sweet and sour. What more could you want?


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How to Make Chicken Patia Curry - A Sweet And Sour Curry House Favourite
Recipe type: Main
Cuisine: British Indian Restaurant (BIR)
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 150ml pineapple juice
  • 150ml ketchup
  • 150ml mango chutney
  • 3 - 5 tablespoons mint sauce. (mint sauce is the sour part of the ‘sweet and sour’. Add it to your own tastes.
  • red food dye
  • 1 tablespoon tandoori powder or curry powder
  • 1 teaspoon dried fenugreek leaves
  • 3 breasts chicken - Pre-cooked
  • 3 tablespoons vegetable oil
  • 2 tablespoon garlic and ginger paste
  • 1 teaspoon red chilli powder
  • 1 tablespoon coriander powder
  • 2 tablespoons cumin powder
  • Approx. 500ml (2 cups) homemade curry sauce
  • 1 small bunch of coriander leaves - finely chopped
  • salt and pepper to taste
  1. I always make the patia sauce first. You could double the recipe and use it as a dip for pappadams too.
  2. Mix the pineapple juice, ketchup, mango chutney, fenugreek leaves, tandoor powder and mint sauce together .
  3. Now add just enough red food colouring (optional) to give it that red glow that patias are known for and then set aside.
  4. Heat the oil in a wok or pan.
  5. Add the garlic and ginger paste and stir, allowing to sizzle for about 45 seconds.
  6. Now add the chilli powder, cumin and coriander and fry for a further 30 seconds.
  7. If using pre-cooked chicken - as they do in the restaurants - throw it in now. Add a large spoonful or two of the cooking juices for added flavour.
  8. If using raw chicken, cut it into cubes and fry until 90% cooked through and then add a few spoonfuls of curry sauce just to coat the meat.
  9. Now add the patia sauce and the remaining curry sauce
  10. Allow to cook down to your preferred sauce texture.
  11. Your chicken patia is almost done now!
  12. Throw in the chopped coriander and season to taste with salt and pepper.

Chicken patia

Dig in!

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  1. Jennifer Griffiths says

    Fantastic curry recipes the whole family and friends really enjoy them, how do I make the madras hotter as for Vindaloo or Phall. Keep up the good work and thank you. Jenny

  2. says

    From what I understand, patia is an authentic Parsee dish, but uses seafood not chicken. So it could be made with prawns, or fish.

    I think it’s just the idea to use same kind of sauce for chicken and other meats that is a BIR thing.

    Though I’d imagine the base recipe has changed somewhat too.

    But patia per se is not completely a BIR thing.

    (PS Came here via a link on pinterest)

    • Dan Toombs says

      Hi Kavey

      Thanks for stopping by and that’s news to me. Thanks for letting me know. Do you have a link I can go to so that I can read about fish patia being authentic Indian? :)

  3. Steve Bunney says

    Having moved to Australia 6 years ago, we have tried everywhere here to find a decent tasting curry but to no avail, until i came across your website, i was blown away at how tasty this dish is, just like the curries we have back in the UK.Thank you so much for your recipes.Easy to follow and very very tasty…

    • Dan Toombs says

      Hi Steve

      Really glad you liked my recipe! Thank you very much for giving it a try. I’ve got loads more recipes on the way so please don’t be a stranger. :)

    • Dan Toombs says

      It is nice. Thanks for taking the time to leave a comment. I think potatoes, quorn and/or paneer would work very well with this recipe.

  4. says

    Not sure what I did wrong but looked too dark and thick and tasted much too “rich”. Wondered if I’d added too much cumin or was it the wrong curry powder (medium)? It’s my favourite take-away curry so hope you can help. Thanks

    • Dan Toombs says

      Hi Yvonee

      If you use a store bought curry powder, you won’t get great results. Try using my homemade version in the larder cupboard section of my site.

  5. jon baylis says

    ok so iv never cooked indian before and i love chicken pathia , iv gone out and got all the ingredients as above , will let ya know how it goes

  6. Dave says

    Hi Dan, just did your garlic chilli chicken and it was spot on. Looking to do a patia next. Just for clarification is the mint sauce you refer to the same mint sauce that you would traditionaly use with roast lamb ? Regards Dave

    • Dan Toombs says

      That’s the one Dave. I use Colemans but any good brand will do. Sometimes in Summer I make my own.

      Good luck with the recipe.


  7. Roy McFarlane says

    Dan, this is by far the best patia recipe i’ve come across so far. Easy to make and very tasty, the missus preferred it to our local curry house and theirs is very good. well done mate, looking forward to trying a few more of your recipes.

  8. Mike M says

    Hi Dan,

    Before diving in with both feet first to make what looks to be a superb dish, a quick question on the Mint Sauce used.

    Do you mean Mint Concentrate (e.g. Colemans), Mint Sauce (e.g. Colemans that you have with your lamb roast) or the Mint Sauce put out with the pickles and poppadums?

    Already made your curry base and it works a treat.

    Many thanks,


    • Dan Toombs says

      Hi Mike. Gosh – I didn’t know there are so many. LOL. I just use Colemans mint sauce – the same you use for lamb roast. That’s what most Indian restaurant chefs use too. :-)


      • says

        Dan and Mike

        I used the Colmans mint concentrate. I was very unsure about putting mint sauce in the curry at all so I only used one tablespoon. Even that quantity was quite over powering so I added two tablespoons of apple cider vinegar instead of any more mint sauce. After that the curry did turn out excellent. The next time I am going to start with apple cider vinegar and maybe add the mint concentrate. I have had lots of BIR Pathias and none of them have the unusual taste the mint gives it.

        Thank you for the recipe Dan it is very good overall. I am now living in Phoenix, Arizona and it is nice to know I have a good source of reipces. Our local Indian restruarants are beyond cr*p and could learn a thing or two from your website.

  9. Susan says

    Hi Dan,
    I have been trying to perfect the wonderful patia for quite some time now. I have experimented with tamarind as I thought it was a compulsory ingredient for the patia recipe. I have also tried the lemon and vinegar alternatives too to try and capture the sweet and sour element. However, I am so so so excited about the recipe you have shared as patia is my all time favourite Indian curry and cooking Indian style curries is my all time favourite hobby.Can’t wait to give it a go.
    Thanks again x

  10. Becky says

    Hi dan I am in the middle of making the pathia and have doubled the ingredients as I am cooking for 9 tonight. As I have doubled the ingredients I only added 4 tbsp of mint sauce and I have tried it and that is all I can taste when I taste thr sauce. Do you have any suggestions to fix this or is it supposed to taste really minty ?? Thanks

    • Dan Toombs says

      Hi Becky

      I think I’m a bit late answering but you could just add a little more of the other sauce ingredients. Mint sauce is quite strong when you add it because of the vinegar. If you cooked it a few minutes, the strong flavour may go away on its own.


  11. Kim says

    Hi dan. Just asking about the curry gravy. Is it the one from local supermarkets like the chip shop curry sauce or is it something that you get from a special shop.

    • Dan Toombs says

      Hi Kim

      It’s a recipe used in a lot of curry houses to make curries faster and better. It really isn’t for sale though I do have a couple of recipes on my site.


  12. Dan says

    Awesome will be trying this as soon as I’m back from my visit to the usa, I always order lamb pathia, tried getting one here in the states but no one has heard of it :(

    • Dan Toombs says

      Hi Dan

      Pathia is a British invention so you won’t find it many places in the states. Hope you do get a chance to try the recipe.


  13. Darren says

    Hi Dan,

    Any reason why the tablespoon of tomato paste is not included in the patia sauce here but in the ebook version it is? I love this sauce by the way!


  14. Mark says

    Wonderful. I haven’t had one of these for almost 20 years, since I moved away from the UK. It turned out beautifully. Thanks Dan.

  15. Kev says

    Hi Dan,

    Just wonder when you say this:

    5.Add the garlic and ginger paste and stir, allowing to sizzle for about 45 seconds.
    6.Now add the chilli powder, cumin and coriander and fry for a further 30 seconds.:

    Is this inclusive of having a curry base on hand?

    • Dan Toombs says

      Hi Kev

      You need to have the curry sauce ready to go and heated. The recipe is on my site. Happy cooking and good luck.


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