Chicken Patia Recipes

Steps:

• Begin making the sauce by frying the minced garlic, minced ginger, coriander powder, paprika and turmeric for about a minute to release the flavours.
• Add the onions and fry for a further 10 minutes.
• Add the tomatoes and water and simmer for approximately 1 hour until the mixture is thick and most of the water has evaporated.
• Blend the mixture until it becomes thick and velvety.
• Begin to make the curry by frying the onion, green pepper, minced garlic, minced ginger, cumin powder and coriander powder for around 10 minutes.
• 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.
• Give everything a good mix and add the chicken.
• Simmer for 10 minutes and add the chopped coriander.
• Simmer for another 20 minutes until the curry has reduced and serve with rice.

Steps:

• FOR THE BASE.
• Heat the oil in a large pan or wok, add the garlic and ginger then the coriander, turmeric and paprika. Stir together and cook for 30 seconds.
• Add the onion and salt and cook, stirring, until softened. If the spices stick to the pan, add a little water.
• Stir in the tomatoes, then fill the can with water and add that. Bring to the boil, then simmer until considerably thickened (the original recipe said one hour, but I found after 35 minutes it was very thick).
• Puree with a hand blender, split into three portions and freeze two of them when cooled.
• FOR THE PATIA.
• Put the oil, cumin, ground coriander, garlic, ginger and onion in a large pan and heat until the onion is soft.
• Stir in the tomatoes, base sauce from above, chicken stock pot, water, cinnamon, vinegar, sugar and chilies. Add salt to taste.
• Add the chicken and simmer gently for about 20 minutes, until the chicken is cooked through and the tomatoes have softened.
• Stir in the fresh coriander before serving.

Steps:

• In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.