Chicken Patia

A smooth, rich dish that will delight all your dinner guests and have them asking for more.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 40 Minutes

1 Teaspoon whole Toasting Seeds
180g Oil
2 Onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
2 Teaspoons Turmeric Powder
4 Teaspoons Mild Curry Powder
1 Teaspoon Chilli Powder
1kg Chicken breast diced
100ml Tamarind Extract
1 Tin Chopped Tomato
2 Tablespoons Tomato Puree
300ml Chicken Stock
2 Teaspoons Garam Masala Powder
Lemon Juice to garnish
Heat a large saucepan on a high heat.
Once it is hot add the whole toasting seeds and toast them until they sizzle and crackle.
Now add the oil and then add the chopped onions and reduce the heat to low.
Cook the onions gently and slowly until they turn a golden brown colour.
Make a paste of the ginger puree garlic puree curry powder Turmeric powder Chilli powder with a little water.
Add to saucepan and stir in well and fry for a couple of minutes.
Now add the Chicken stir in well.
Add the tamarind extract.
Mix the Chopped Tomatoes Tomato Puree together in a jug with the stock and pour into the saucepan and mix in well.
Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes.
Stir occasionally.
Finally sprinkle in the Garam Masala and stir in well for the final 2 minutes of cooking.
Garnish with the Lemon Juice serve and enjoy.