Achari chicken

[Ally]

So how was it??

Sorry Di..just getting to reply now.

It was absolutely scrumdiddlyumptious delicious.

[Diflower]

Recipe then please when you have time

[Workingman]

I am confused..... no, this is not the news.

Achari sounded like a variation of a typical northern Indian chicken curry using yoghurt as a thickening agent. Makhani and Karahi are similar.

Pathia (Pathya, Patia) is another northern Indian sweet and sour curry of Parsee origin. It might or might not have yoghurt and/or tamarind and/or wine vinegar. It is a crossover between north and south styles.

The basic spice mixes for either style are much the same.

Pattaya is different again..... Thai in origin and more a sweet and sour stir-fry.

[Diflower]

If only you'd read properly WM
Ally didn't say she ate the Achari chicken, she said she got the idea from the menu

Anyway, I grabbed a menu from one of the Indians in town the other day, and it has Chilli Chicken Achari on it - 'a fairly hot dish cooked with garlic, green chillies, and a variety of traditional pickles' - but you never can be sure of their translations

[Workingman]

Ah right.

Well, anyway, I have a couple of Pathia recipes and they call for "pickling spices", which is slighly different from your takeaway translation of "pickles".

So as well as the basics - chicken, garlic, cumin, coriander, yoghurt and chillies you could pick a few of almost anything from: ajwain, allspice, bay, caraway, cardamom, cinnamon, cloves, coriander, cumin, fennel, fenugreek, mace, mustard, pepper and many more.

I am not keen on bay, cloves or mace, and as there is already a quantity of cumin and coriander in the basic blend three, maybe four, from the rest should do.

[Diflower]

For heavens' sake, you're still doing it
Now read this slowly...

WHAT ALLY ATE AT THE RESTAURANT WAS CHICKEN PATHYA/PATTYA/PATHIA.
That is by the by - no-one has at any time suggested this is anything like Achari Chicken - apart from you

A MENU ITEM ALLY LIKED THE LOOK OF WAS ACHARI CHICKEN.
THE RECIPE SHE COOKED WAS ACHARI CHICKEN.
THE MENU ITEM I QUOTED WAS FOR 'CHILLI CHICKEN ACHARI'.

[Workingman]

DI, STOP SHOUTING!

What I am trying to impart is the knowledge that Achari, Makhani, Kahari and Pathia are from the same family of N. Indian curries and that the spices used are from what we know as "pickling spices" and that the selection for each recipe is a bit of a personal/regional choice.

Think of Shepherd's, Cottage and minced beef and veg pies - all similar, but all different.

[Diflower]

I'm sure your knowledge of regional Indian recipes is wonderful
Not kidding, you know far more about curries than I do
But as you said above, you were confused
You were referring to my takeaway menu 'Achari' and comparing it to Pathia - which I have eaten and is also on my takeaway menu
Yes I can see it's a similar idea, hot/sour/tangy rather than warm/spicy/fragrant, but also a specific recipe, so must be different in some way.

Am looking forward to Ally's recipe

[Workingman]

Di, I was confused way before your takeaway menu.... it's a long standing condition.

That is, and remains, my defence.

[Diflower]

Fine with me WM - I was sitting here giggling the whole time

Now let's just wait patiently for Ally to get back from her trip and post her recipe, then we'll all know won't we?