CornishPisky
Full Member
Me & my OH love a proper curry & there are so many different ones, & lots of authentic ones can be made SW friendly, even free! So I thought why not stick them under one thread to make them easier to find? So roll up & post all your SW friendly curry recipes all in one place! I'll kick off with the best recipe I have found for a Pathia, quite hot, incredibly intense & flavoursome. It was absolutely gorgeous! It might seem a lot of work, but it isnt, its very easy, plus can double up & freeze some.
Chicken Pathia - I think this is free on all plans if using Quorn on Green day?
For the sauce
1 large onion, (finely chopped)
1 can plum tomatoes or passata
250ml water
1 tablespoon minced garlic (I used frozen rock garlic)
1 tablespoon minced ginger, (I used 1/2 of dried, as shop hadnt any fresh)
1 teaspoon coriander powder
1 teaspoon paprika
1 teaspoon tumeric.
For the pathia
1 large finely chopped onion
1 teaspoon minced garlic (ditto above)
1 teaspoon minced ginger (ditto above)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon cinammon powder
pinch salt
2 teaspoons cayenne pepper
1 handful chopped fresh coriander
1 tablespoon white wine vinegar (I used ordinary white)
2 tablespoon sweetner
250ml chicken stock
5 cubed chicken breasts or quorn for Free Green day
Begin making the sauce by frying the garlic, ginger, coriander powder, paprika & tumeric for about a minute to release the flavours. Add the onions & fry for further 10 minutes. Add the tomatoes and water & simmer for approx 1 hr until mixture is thick & most of water has evaporated. Then blend it til thick & velvety.
(You can freeze at this stage, or at the end).
Begin making the curry by frying onion, garlic ginger, cumin & coriander powders for around 10 mins.
Add the sauce you prepared earlier along with the chicken stock cinammon powder, cayenne pepper, vinegar, sweetner, & salt.
Mix up well, & add chicken. Simmer for 10 minutes & add chopped coriander. Simmer for another 20 mins til curry has reduced & serve!
Chicken Pathia - I think this is free on all plans if using Quorn on Green day?
For the sauce
1 large onion, (finely chopped)
1 can plum tomatoes or passata
250ml water
1 tablespoon minced garlic (I used frozen rock garlic)
1 tablespoon minced ginger, (I used 1/2 of dried, as shop hadnt any fresh)
1 teaspoon coriander powder
1 teaspoon paprika
1 teaspoon tumeric.
For the pathia
1 large finely chopped onion
1 teaspoon minced garlic (ditto above)
1 teaspoon minced ginger (ditto above)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon cinammon powder
pinch salt
2 teaspoons cayenne pepper
1 handful chopped fresh coriander
1 tablespoon white wine vinegar (I used ordinary white)
2 tablespoon sweetner
250ml chicken stock
5 cubed chicken breasts or quorn for Free Green day
Begin making the sauce by frying the garlic, ginger, coriander powder, paprika & tumeric for about a minute to release the flavours. Add the onions & fry for further 10 minutes. Add the tomatoes and water & simmer for approx 1 hr until mixture is thick & most of water has evaporated. Then blend it til thick & velvety.
(You can freeze at this stage, or at the end).
Begin making the curry by frying onion, garlic ginger, cumin & coriander powders for around 10 mins.
Add the sauce you prepared earlier along with the chicken stock cinammon powder, cayenne pepper, vinegar, sweetner, & salt.
Mix up well, & add chicken. Simmer for 10 minutes & add chopped coriander. Simmer for another 20 mins til curry has reduced & serve!
