Chicken Pathia | Good Food

For the sauce:

1 large onion; (chopped)
1 tablespoon garlic; (minced)
1 tablespoon ginger; (minced)
1 teaspoon coriander powder
1 teaspoon paprika
1 teaspoon turmeric
1 400-g can plum tomatoes
250 ml water

For the Pathia:

1 large onion; (chopped)
1 green pepper; (chopped)
1 teaspoon garlic; (minced)
1 teaspoon ginger; (minced)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon cinnamon powder
1 teaspoon salt
2 teaspoon cayenne pepper
1 handful coriander; chopped
1 tablespoon white wine vinegar
2 tablespoons sugar
Red food colouring; (just a dash)
4 chicken breasts; (cubed)
250 ml chicken stock

Method

step 1
Begin making the sauce by frying the minced garlic, minced ginger, coriander powder, paprika and turmeric for about a minute to release the flavours.
step 2
Add the onions and fry for a further 10 minutes.
step 3
Add the tomatoes and water and simmer for approximately 1 hour until the mixture is thick and most of the water has evaporated.
step 4
Blend the mixture until it becomes thick and velvety.
step 5
Begin to make the curry by frying the onion, green pepper, minced garlic, minced ginger, cumin powder and coriander powder for around 10 minutes.
step 6
Add the sauce you prepared earlier, along with the chicken stock, cinnamon powder, cayenne pepper, white wine vinegar, sugar, red food colouring and salt to taste.
step 7
Give everything a good mix and add the chicken.
step 8
Simmer for 10 minutes and add the chopped coriander.
step 9
Simmer for another 20 minutes until the curry has reduced and serve with rice.