hi everyone one, was just wondering how can i turn a medium chicken curry into a pathia, i have had this in a restaurent a few times and really enjoyed it, i dont like the chinese version as its to sweet but in indian cooking there's just a hint of sweet and sour which is what i want to make, any help would be appreciated thanks, mick x

Hi Mick, why not have a look at the actual Patia dish on here - Prawn Patia, a Parsee Curry

Hope this helps... :-)

Steve

what exactly is 'medium chicken curry'? Does it have a non-generic name?

Pathia is made from prawns or fish, nothing to do with chicken. Would you make a steak and ale pie with chicken?

steve i have had a look at the prawn, is it tamarid paste that gives the sweet and sour taste, lapis, come to the uk and you will see chicken pathia on every single menu in any indian restaurent, and obviously it would be called chicken and ale pie if it was made with chicken

Patia or Pathia was indeed made with prawns and fish originally, but is now made wilh lamb, pork and chicken also. The recipe I have here is from a Parsi/Parsee friend, who is an excellent cook. I have made it with prawns and it is nice. It should give you the Patia curry paste and you can then try it with chicken etc. It is not really a Chinese dish, so not sure how it came on their menu.

sorry mamta i did not explain myself properly, chinese do a dish which is called sweet and sour, can either be chicken or made with pork balls, it is very sweet and not to my taste but indian pathia is, its not over powering and only a hint of sweet and sour which is really nice and i wanted to know what spice gives it that taste x

Okay :-).

Do come back and tell us how it worked with chicken.