Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Chicken Pathia

This is the dish I would always order, in the old world, from my favourite Indian restaurant. Having stumbled across it on an Indian menu though, and researched its heritage and ingredients (I’m a bit of a food geek at heart ?) Pathia actually originated from Persia. I’ve put my health spin on the dish using jarred roasted red peppers & a tiny bit of honey to add sweetness. The peppers also give the curry a lovely colour. Traditionally a Pathia tends to be quite hot but I made it slightly milder so it’s family friendly. If you do want extra kick, add one more teaspoon of Cayenne Pepper & an extra chilli to the paste.

Serves: 4

Prep: 15 minutes
Cooking: 3-4 hours or slow cooker
Total: 3-4 hours minutes

Difficulty: easy



2 onions sliced
2 tbsp ground coriander
2 tbsp ground cumin
2 tsp smoked paprika
2 tsp turmeric
2 tsp salt
2 tsp cinnamon
1 tsp cayenne pepper
1.5kg Chicken thighs or breasts each cut into 4
2 tbsp honey
3 tbsp balsamic
200ml stock

For the paste:
2 onions
5 garlic cloves
10cm ginger
2 cans tomatoes
2 red chillis
3 red peppers from a jar

Add a lug of oil to a pan & colour the sliced onions for 5 mins before adding all the dried spices.

Blitz the ingredients for the paste.

If using thighs, add the chicken to the pan and colour. Add the paste, balsamic and honey and cook in a low oven with a lid for 3-4 hours.

Print Recipe

Share recipe: Facebook Twitter Share Share