This chicken patia is my kids’ favourite!
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.
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- PATIA SAUCE MIX
- 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
- OTHER INGREDIENTS
- 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
- I always make the patia sauce first. You could double the recipe and use it as a dip for pappadams too.
- Mix the pineapple juice, ketchup, mango chutney, fenugreek leaves, tandoor powder and mint sauce together .
- Now add just enough red food colouring (optional) to give it that red glow that patias are known for and then set aside.
- Heat the oil in a wok or pan.
- Add the garlic and ginger paste and stir, allowing to sizzle for about 45 seconds.
- Now add the chilli powder, cumin and coriander and fry for a further 30 seconds.
- 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.
- 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.
- Now add the patia sauce and the remaining curry sauce
- Allow to cook down to your preferred sauce texture.
- Your chicken patia is almost done now!
- Throw in the chopped coriander and season to taste with salt and pepper.