The freezer said – Chicken tonight. Something different was required, there was a notion for Chicken Patia. A Pork Patia appeared in these pages in 2020 during the dark days of Lockdown. It is six years since I last cooked the classic Chicken version.
Hector cooks a Chicken Curry? It happens. Lamb Patia simply doesn’t feel right, Fish Patia might be worth a try.
The only departures from the tried and tested recipe was the presence of bones in the Chicken Thighs. Mushrooms were also added late on as the Interesting Vegetable. A spare cooked Potato was in the fridge, in it went.
Despite the presence of Tomato Puree and Ketchup, the Masala was not as red as it turned out in the early days. When I took the Anniesland College Curry Course some two decades ago, Chicken Patia became a favourite in Hector’s House. Perhaps we sickened ourselves. Curried Eggs / Pork Chops, a recipe picked up by Mother some fifty years ago, has proved to be more resilient.
The surface Masala was among the thinnest I have ever cooked. There was a more substantial Masala at the base of the pot, so not all Shorva. The quantity of Salt in the recipe guaranteed a decent level of Seasoning. Despite the four Green Chillies, the Spice Level did not lead to Marg making her customary declaration.
Tangy – therefore became Marg’s initial offering.
A lovely oily sauce with both a tangy and sweet taste. Enjoyed the fluffy rice as it absorbed the thick sauce. An excellent dish with chicken thighs and skin to keep the meal interesting.
This was a tasty Curry, enjoyed by us both. It’s all about the sauce, the Chicken, as ever, proved to be incidental. Patia may well make another appearance in the coming months. Has anyone ever encountered Fish Patia? Fear not, the Hector will never order Patia in a Curry House.