Spicy and Tangy Pathia Curry

Ingredients

• 500g (1.1 lb) boneless chicken/lamb, cut into bite-sized pieces 500g (1.1 lb) boneless chicken/lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon tamarind paste (or juice of 1 lemon) 1 tablespoon tamarind paste (or juice of 1 lemon)
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon sugar 1 teaspoon sugar
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
3. 3.
   Add the pureed tomatoes and tomato paste to the pan and cook for 5 minutes, stirring occasionally.
4. 4.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, chili powder, sugar, and salt. Add this spice mixture to the pan and cook for 2 minutes, allowing the spices to release their flavors.
5. 5.
   Add the chicken/lamb pieces to the pan and coat them well with the spice mixture. Cook for 5 minutes, stirring occasionally, until the meat is browned on all sides.
6. 6.
   Reduce the heat to low and cover the pan. Allow the curry to simmer for 20-25 minutes, or until the meat is cooked through and tender.
7. 7.
   Stir in the tamarind paste (or lemon juice) and adjust the seasoning according to your taste preferences.
8. 8.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Tamarind paste — If you can't find tamarind paste, you can substitute it with the juice of one lemon. The tangy flavor is essential to balance the spices in the curry.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the curry.
• Marinating the meat in the spice blend for a few hours before cooking will enhance the flavors and tenderize the meat.
• Adjust the level of spiciness by increasing or decreasing the amount of chili powder according to your preference.
• Serve the curry with a side of cooling cucumber raita to balance the heat.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Spicy and Tangy Pathia Curry hot with steamed basmati rice or freshly baked naan bread. Garnish with fresh cilantro leaves for a burst of freshness.

Presentation advice

Present the Spicy and Tangy Pathia Curry in a vibrant serving dish, allowing the rich red color of the curry to shine through. Sprinkle some chopped cilantro on top for an added touch of green.