Easy Chicken Pathia

Whole Spices:
1 whole black cardamom
2tsp Bengali Five Spice Powder (Panch Phoran)
12 whole cloves
4" cinnamon stick
2 chilies (small red & green)
5 curry leaves
6 whole black peppercorns
2 bay leaves
2tsp coriander seeds
1tbsp desiccated coconut

Ingredients:
4 Cloves Garlic (Crushed)
2tbsp Grated ginger
2tbsp Mango Chutney
½tsp turmeric powder
3tbsp oil
3 Chicken Breast (Cubed)
2 medium onions (finely chopped)
300ml water
1tsp Salt
handful of fresh chopped coriander leaves (to garnish)


Method:
1. Heat a dry frying pan until very hot. Add all of the whole spices and coconut and dry roast them for about 1 minute. Remove from the heat, whiz in a blender & reserve.
2. Stir fry the onions in the oil until they begin to soften. Add the ginger and garlic and stir fry until golden brown. Add the mango chutney and stir in well.
3. Immediately add the freshly ground dry roasted spices and the powdered spices and stir fry for 2 minutes. Then add the salt, chicken & fry on all sides for 5 mins, just so the chicken starts to colour. 4. Add the water & bring to boil, simmer on a low heat (uncovered) for 15 mins until the sauce has thickened, garnish with fresh coriander leaves and serve with your favourite rice or naan bread.

Heat Rating: Medium