Doing this later, Chicken Pathia, need to start with the base sauce:
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Ubiquitous Curry Base Sauce
This recipe makes enough for base sauce for three curries – make it ahead and freeze each portion in a ziptop bag for a quick, easy start to a great curry.
4 large onions
1/3 cup canola oil
4 tablespoons crushed garlic
4 tablespoons crushed fresh ginger
1 tablespoon ground coriander
2 tablespoons ground paprika
2 teaspoons turmeric
1 (28 ounce) can plum tomatoes (whole or diced)
3-4 cups water
2 teaspoons salt
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All goes in a blender, I used to fry the onions after chopping but an Indian friend gave me this tip, it is spot on.
Then just divide into three equal sized portions. Use within 8-10 days, or freeze.
The Chicken Pathia:
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Butter ghee
1 medium onion, chopped small
1/2 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt (to taste)
1-2 teaspoons chilli powder
1 large bunch fresh cilantro, coarsely chopped (coriander)
2 tablespoons white wine vinegar
2 tablespoons sugar
1/4 teaspoon red colouring
Approx. 1/3 recipe Ubiquitous Curry Base Sauce
2 boneless skinless chicken breasts (1 pound total), cut into 1 inch pieces
Chicken stock concentrate or cube (enough for 1 cup)
Heat the butter ghee until melted over medium heat. Add cumin, ground coriander, garlic, ginger, and onion. Cook while stirring until onions are wilted.
Add “Base Sauce,” chicken stock concentrate, cinnamon, vinegar, sugar and red coloring. Stir to mix. Add salt to taste, and chilli powder to get the spice level you want.
Add the chicken and simmer for about 10 minutes.
Add a large handful of the cilantro to the pot and mix it in. Simmer for another 20 minutes.
Add another small handful of cilantro a few minutes before serving.
Serve with rice (plain Basmati or Pulao Rice) and flat-bread or tortillas.
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