Chicken Patia
- Ready In:
- 1hr 20mins
- Ingredients:
- 26
- Serves:
-
4-6
ingredients
-
FOR THE BASE
- 4 large onions, coarsely chopped
- 150 ml vegetable oil
- 6 large garlic cloves, minced
- 1 three-inch chunk ginger, grated
- 1 tablespoon ground coriander
- 2 tablespoons hot paprika
- 2 teaspoons ground turmeric
- 480 g chopped tomatoes
- water
- 2 teaspoons salt
-
FOR THE PATIA
- 4 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 large garlic clove, minced
- 1 one-inch chunk ginger, grated
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon cinnamon
- 1 teaspoon salt (to taste)
- 1 -2 fresh red chili pepper, finely chopped (to taste)
- 1 large bunch fresh coriander, coarsely chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- 6 golf-ball sized tomatoes, quartered
- 4 chicken breasts, diced
- 1 chicken stock cube
- 200 ml water
directions
- 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.
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RECIPE SUBMITTED BY
Snowbunny Andorra
Andorra