Chicken Patia

28 ingredients
10 steps

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

  1. 1
    FOR THE BASE.
  2. 2
    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.
  3. 3
    Add the onion and salt and cook, stirring, until softened. If the spices stick to the pan, add a little water.
  4. 4
    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).
  5. 5
    Puree with a hand blender, split into three portions and freeze two of them when cooled.
  6. 6
    FOR THE PATIA.
  7. 7
    Put the oil, cumin, ground coriander, garlic, ginger and onion in a large pan and heat until the onion is soft.
  8. 8
    Stir in the tomatoes, base sauce from above, chicken stock pot, water, cinnamon, vinegar, sugar and chilies. Add salt to taste.
  9. 9
    Add the chicken and simmer gently for about 20 minutes, until the chicken is cooked through and the tomatoes have softened.
  10. 10
    Stir in the fresh coriander before serving.

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