This chicken patia recipe will be included in my upcoming e-book.
For the past few years I’ve been going to my local curry house quite often trying to work out the flavours so that I can make the curries myself at home.
The chef there is a great guy and has given me a lot the restaurant’s favourite recipes with the agreement that I never tell his boss.
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.
Well one day about three months ago, 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.
Chicken patia was most likely invented here in the UK to compete with Chinese takeaways offering sweet and sour chicken.
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.
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150ml pineapple juice
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
3 breasts chicken – pre-cooked like I do here
3 tablespoons vegetable oil
5 cloves garlic – smashed into a fine puree
1 inch ginger – sliced and smashed into a fine puree
1 tablespoon red chili powder
1 tablespoon coriander powder
2 tablespoons cumin powder
Approx. 500ml (2 cups) curry gravy
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, 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. If using pre-cooked chicken – as they do in the restaurants – throw it in now.
If using raw chicken, cut it into cubes and fry until 90% cooked through and then add a few spoonfuls of curry gravy just to coat the meat.
Now add the patia sauce you set aside along with the ginger and garlic purees, chili powder, coriander powder and the cumin powder.
Allow to sizzle for about a minute and then add the curry gravy.
Your chicken patia is almost done now!
Throw in the chopped coriander and season to taste with salt and pepper.
Chicken patia is best served with rice and naans.
I hope you enjoy this very popular sweet and sour Indian restaurant curry. I may be a spice head but I serve this chicken patia at least every three weeks at home.
By the way, as mentioned this recipe will be in my upcoming e-book. If any of you home cooks or Indian restauranteurs have any advice on making a better chicken patia, please let me know by leaving a comment here.