SERVES 4 (or 3 greedy people)
This is a hot, sweet and sour curry originating from Persia. Based on a recipe I found on the BBC good Food website. As usual I have added my own twist using tamarind paste and fresh beetroot to give it more of a tang. Well worth a try. It has been passed around to lots of my friends and is definitely a winner.
What I often do is make up the dish without adding the chicken at the end. I then freeze it in portions and add whatever ingredients I want when I want to eat it e.g. chicken, chick peas, mixed vegetables tofu etc this saves the meat in particular being over cooked.
Slimmingworld Syns – Approx 1/2
- For the sauce:
- 1 large onion; (chopped)
- 1 tablespoon garlic; (minced)
- 1 tablespoon ginger; (minced)
- 1 tablespoon coriander powder
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 2 Cooked beetroots (vac packed are the easiest but not in vinegar )
- 2 tablespoons tamarind paste or fresh tamarind
- 1 400-g can plum tomatoes
- 250 ml water
- For the Pathia:
- 1 large onion; (chopped)
- 1 green pepper; (chopped)
- 1 teaspoon garlic; (minced)
- 1 teaspoon ginger; (minced)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon cinnamon powder
- 1 teaspoon cayenne pepper
- 1 handful coriander; chopped
- 1 tablespoon white wine vinegar
- 1 teaspoon of Sweetener or to taste
- 4 chicken breasts/thighs; (cubed)
- 250 ml chicken stock
- Begin making the sauce by frying the minced garlic, minced ginger, coriander powder, paprika and turmeric for about a minute to release the flavours. Tip – In order to stop the dry spices from burning and to minimise the amount of oil needed I usually just mix a little bit of cold water with the spices and then add them to the pan.
- Add the onions and fry for a further 10 minutes.
- Add the tomatoes, tamarind, beetroot and water and simmer for approximately 45 minutes to an hour until the mixture is thick and most of the water has evaporated. Blend the mixture until it becomes thick and velvety.
- Begin to make the curry by frying the onion, green pepper, minced garlic, minced ginger, cumin powder and coriander powder for around 10 minutes.
- Add the sauce you prepared earlier, along with the chicken stock, cinnamon powder, cayenne pepper, white wine vinegar, sweetener and salt to taste. Give everything a good mix and add the chicken. Simmer for 10 minutes and add the chopped coriander. (If using chicken breasts I do not add it until about 10 minutes of cooking time remaining so as not to overcook, just use your own judgement)
- Simmer for another 20 minutes until the curry has reduced and serve with lemon rice, spicy mango salsa and Saag Bhaji (recipes to follow).