Something planted the seed of eating a Chicken Curry last week. A Curry I tend to find disappointing, however, once upon a time Chicken Patia was a regular meal in Hector’s House. When I did my Curry Course all those years ago this was totally different to anything I had made before. Eventually Marg and I grew tired of it. The Recipe for Chicken Patia has been posted on Curry-Heute since the first year. This is therefore the first time I have cooked it in perhaps a decade.
After my poor attempt at replicating the Shahi Kofta as cooked at International (Bradford) I had to get back to basics and make a Thin, Soupy, Masala. The basic Masala remains the same as posted for years in – Beginner’s Curry – Aloo Chicken – but if cooking this surprisingly tasty Curry, then follow the given Chicken Patia Recipe. It is the blended Mango Chutney, Tomato Ketchup and Lemon Juice which gives Chicken Patia its Red-Soupy appearance, plus most importantly, the – Sweet & Sour – taste.
Mushrooms were today’s – Interesting Vegetable – added with that which goes in at the end.
Here is a pictorial account of the Chicken Patia being cooked.
Marg took a modest amount to begin with, she is always unsure as to what is being inflicted upon her. As ever, Marg coughed at the first mouthful and mentioned – the Spice. Today it was certainly not excessive, she recovered and took more.
Regular readers know my thoughts on Chicken Curry, basically Chicken doesn’t. Still, there is enough going on in the Masala to make this work. The Flavours are all in the Masala, the Chicken and Mushrooms are Ballast. I tried it once with Lamb and both Marg and I agreed never again. That did not work. Patia has to be Chicken, or just Vegetables.
So, a success. Next, I have to try and make a really Watery Masala and have another go at Shahi Kofta.