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Chicken Pathia

Whole Spices:

  • 1 Black Cardamom Pod (seeds only)
  • 2 Green Cardamom Pods (seeds only)
  • 2 tsp Bengali Five Spice Powder (Panch Phoran)
  • 12 whole cloves
  • ½ tsp Cinnamon
  • 2 whole chillies (small red & green)
  • 5 Curry leaves
  • 6 whole black peppercorns
  • 2 Bay leaves
  • 1 tsp Coriander seeds
  • 2 tbsp Desiccated Coconut
  • ½ tsp Fennel Seeds

Main Ingredients:

  • ½ can Coconut Milk
  • 3 tbsp oil
  • 4 Cloves Garlic (Crushed)
  • 40g Grated ginger
  • 2-3 tbsp Sharwoods Mango Chutney
  • ½ tsp Turmeric
  • 2 Lrg Chicken Breast (Cubed)
  • 2 med Onions (finely chopped)
  • 3 tbsp Natural Yoghurt
  • Salt to Taste
  • Handful of fresh chopped coriander leaves  & some to garnish

Method:

  • Heat a dry frying pan until very hot. Add all of the ingredients in the whole spice list and dry fry them for about 1 minute. Remove from the heat, whiz in a blender until powdery, now add the Coconut milk & whiz again.
  • In a pan/wok heat the oil & fry the onions until soft (add a drop of water when frying the onions). Now add the ginger and garlic and fry for a minute or two.
  • Then add the mango chutney and stir, add the Chicken, stir & cook until the Chicken has taken colour.
  • Add the ground spices & Coconut milk from the blender to the pan, bring to the boil then turn down the heat to low and simmer.
  • Now add the salt & the yoghurt then pop the lid on & simmer for 20 mins, throw in the fresh coriander stir and serve with your favorite rice or naan bread. Enjoy!

Serves 4


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