Oven Baked Pathia Curry

Name: Oven Baked Pathia Curry
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Iranian
Ingredients: 12 chicken thighs (I used a combination of whole thighs and skinless fillets); Or 1.2 kg lamb neck or shoulder, diced; Or 1.2 kg lamb neck or shoulder, diced; Or 2 tins of chickpeas + 500 g red lentils; Or 2 tins of chickpeas + 500 g red lentils; Or 800 g raw prawns; Or 1 kg leftover cooked meat; Groundnut oil; 2 tins of chopped tomatoes; 200 ml chicken stock (or 500 ml vegetable stock if using lentils); 200 ml chicken stock (or 500 ml vegetable stock if using lentils); 200 ml chicken stock (or 500 ml vegetable stock if using lentils); 2 onions; 2 red chillies; 5 cloves of garlic; 10 cm fresh ginger; 3 jarred roasted red peppers; 3 tbsp balsamic vinegar; 2 tbsp honey; 2 tbsp ground coriander; 2 tbsp ground cumin; 2 tsp smoked paprika; 2 tsp ground turmeric; 2 tsp ground cinnamon; 1 tsp cayenne pepper; 2 tsp salt

Preparation info

Serves:
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

Originating from Persia, a traditional Pathia is quite hot but again I have pitched this at a family-friendly heat. Oven baking the curry saves on prep time and makes the sauce deliciously rich. I like to use chicken thighs, but the sauce is so versatile: it also works with lamb, prawns, or chickpeas and lentils.

Ingredients

12 chicken thighs (I used a combination of whole thighs and skinless fillets)
Or 1.2 kg lamb neck or shoulder, diced

Asia
Iran
Dinner
Main course
Gluten-free

Method

Blitz all the paste ingredients together in a blender or bullet.

Heat an ovenproof pan on the hob with some groundnut oil in. Add the sliced onions and colour for 5 minutes before adding the curry paste, chopped tomatoes and chicken, lamb or chickpeas and lentils. Give the contents of the pan a good stir, then add the stock.

Bring to a simmer, then transfer to the