Chicken pathia with cauliflower bhaji

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chicken pathia

  • 2 tbsp vegetable oil
  • 2 onions, chopped
  • 3 garlic cloves, sliced
  • 1 tbsp peeled and grated ginger
  • 2 bay leaves
  • 1 tsp turmeric
  • 4 chicken thighs, skinless and boneless, diced
  • 1 tsp cayenne pepper
  • 4 tomatoes, chopped, or 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 2 green chillies, chopped
  • 2 tsp garam masala
  • 1 tbsp tamarind
  • 2 limes, juiced
  • 1 tbsp sugar
  • 300ml/½ pt chicken stock

For the cauliflower bhaji

  • 1 small cauliflower, broken into small florets
  • 1 onion, sliced
  • 1 tsp turmeric
  • 1 tsp black mustard seeds
  • ½ tsp cumin seeds
  • 1 green chilli, chopped
  • 1 tsp garam marala
  • 250g/9oz chickpea flour
  • ½ tsp baking powder
  • large pinch salt

For the dressing

  • 150ml/¼ pt Greek yoghurt
  • 1 bunch fresh coriander, chopped
  • 1 bunch mint, chopped
  • 1 lime, juiced
  • salt

To serve

  • 1 bunch of coriander, chopped
  • steamed basmati rice, to serve

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