Our Pathia is proving a hit with my family and is growing in popularity with many of our customers, but it does take a little longer to make, unless of course you know the short cut. This is how I do it:
In a larger saucepan add all of the ingredients except the marinade spices.
Turn on the heat and bring to the boil then reduce the heat to a simmer.
Use chicken thigh meat as it does not need marinating and tastes great. Trim the thigh meat to remove all the fat and cut into chunks, add this to the sauce and simmer for about 10 minutes until the meat is cooked through then remove it from the sauce and set aside.
Continue simmering the sauce until it thickens to quite a thick consistency, when its as thick as you want it put the cooked chicken thigh meat back in and simmer a little longer to reheat the meat.
Poppadums like the ones we sell on our market stall can be cooked in a microwave: just dip a piece of kitchen towel in some cooking oil and wipe over one side of the poppadum, then place on a microwaveable plate in the microwave and cook for 45 seconds (850 watt). Cooking time will vary from machine to machine. They are then low fat and almost as good as deep-fried.
When we make the Do-piaza for the samples that we give out at the market stalls, we now use two large red onions. Not only does this make the sauce go even further, it sweetens and mellows the curry, making it even more delicious than before!
Instead of making veggie kebabs you can simply use cubed and cooked butternut squash instead of meat, the butternut squash adds a nice texture and flavour to the mildest Korma or the hottest Madras curry.
Instead of making up the base sauce first, save yourself five minutes and simply add the base sauce powder, followed by half a litre of hot water and a little salt, to the spices in the pan, in the same place where the instructions say to add the base sauce.