Step 1

Fry the onions in oil over medium heat for 5 minutes.

Step 2

Add garlic puree, chilli puree and sundried tomato puree, stir through with the onions for 1 minute.

Step 3

Add the following stir between each addition, first curry powder.

Step 4

Then, chopped tomatoes.

Step 5

Add lime juice, sugar and salt.

Step 6

Finally, pour in water, and stir the sauce together whilst bringing it to the boil

Step 7

If using fresh chillies add now. (See the blog post for more information about chillies.) Leave to simmer for 15-20 minutes. Whilst it simmers cook your chicken.

Step 8

Place oil and chicken into a large pan over medium heat. Add curry powder, garlic and chilli puree.

Step 9

Stir through and cook for about 15 minutes, check that chicken is cooked through. Take off heat and keep aside until sauce is ready.

Step 10

If used, remove whole chillies, keeping them aside for anyone who likes it spicy, to add back to their serving.

Step 11

Pour the pathia sauce into a blender or into a jug and use a hand blender

Step 12

Blend into a lump-free sauce.

Step 13

Return the blended pathia sauce into a pan on medium heat.

Step 14

Add your cooked chicken.

Step 15

Sprinkle in a small handful of chopped coriander.

Step 16

Stir whilst the sauce and chicken warm through for about 5 minutes.

Step 17

Serve and add extra chilli, if desired.