Chicken Patia Recipes

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HOW TO MAKE CHICKEN PATIA CURRY - A SWEET AND SOUR CURRY HOUSE FAVOURITE



How to Make Chicken Patia Curry - A Sweet And Sour Curry House Favourite image

Provided by Dan Toombs

Categories     Main

Time 20m

Number Of Ingredients 16

2 tbsp rapeseed (canola) oil
1/2 onion, finely chopped
1 tbsp garlic and ginger paste
1 tbsp mixed powder
1 tsp red chilli powder (more or less to taste)
1 tbsp sugar (more or less to taste)
70ml (1/4 cup) tomato puree
300ml (1 1/4 cup) approx. base curry sauce
350g ( 12oz) pre-cooked chicken
1/2 tbsp smooth mango chutney
1/2 tsp tamarind concentrate
1/2 tsp dried fenugreek leaves (kasoori methi)
Juice of one lemon
red food colouring (optional)
2 tbsp chopped coriander (cilantro)
Salt to taste

Steps:

  • Heat the oil in a frying pan over medium-high heat. When hot, stir in the chopped onion and fry for about 3 to 5 minutes or until soft.
  • Add the garlic and ginger paste and stir, allowing to sizzle for about 45 seconds.
  • Now add the mixed powder, chilli powder, and sugar and fry for a further 30 seconds.
  • Add the tomato puree followed by a ladle of base sauce. Continue adding a little base as required. If the curry is looking too dry, add more base sauce. If too saucy, just cook it down.
  • Stir in the pre-cooked chicken or what ever pre-cooked main ingredient you like.
  • Now add the tamarind concentrate and mango chutney and stir it into the sauce.
  • Allow to cook down to your preferred sauce texture or add more base sauce if necessary.
  • Add the dried methi and lemon juice. The stir in the food colouring if using.
  • Garnish with the chopped coriander (cilantro) and season with salt to taste.

Nutrition Facts : Calories 257 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 471 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

CHICKEN PASTA BAKE



Chicken pasta bake image

Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad

Provided by Esther Clark

Categories     Dinner, Main course, Pasta

Time 1h15m

Number Of Ingredients 12

4 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
1 tsp caster sugar
6 tbsp mascarpone
4 skinless chicken breasts, sliced into strips
300g penne
70g mature cheddar , grated
50g grated mozzarella
½ small bunch of parsley , finely chopped

Steps:

  • Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
  • Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
  • Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

Nutrition Facts : Calories 575 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium

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