Mix together all the curry powder ingredients in a small bowl and set aside.
Make the curry
Heat the oill in a large pan over a moderate heat until hot. Add the onion and garlic and fry gently for 7-8 minutes until well browned and soft.
Stir in the chicken and let this fry for 4-5 minutes, stirring regularly.
Add the curry powder and stir for 1-2 minutes before adding the tomato. Stir well to incorporate everything before adding about 1½ cups water.
Cut one of the limes in half and squeeze in the juice. Cut the remaining lime into wedges and add them to the sauce.
Bring to a simmmer then reduce the heat to low and bubble gently, uncovered for 35 minutes, stirring frequently. The sauce will reduce, but if it becomes too dry add a little more and ensure the heat's not too high.
After 35 minutes, strip the curry leaves from the stem and stir them into the sauce, discarding the stem. Cook for 1-2 more minutes and then that's it! You're done.
Serve with lots of fluffy basmati rice or Indian breads.
Notes
Adding SournessMy recipe calls for fresh limes as they're easy to get hold of. You can also try dried limes, usually available from Persian or Middle Eastern stores. They give a wonderful mellow lime flavour to the sauce. You can also use 1-2 tbsp of tamarind pulp to achieve a splendid sour note to the pathia.ServingI like to serve my Pathia Curry with boiled basmati rice or Indian breads like Roti, Chapati, Naan or Paratha. I'll often serve a cooling yoghurt sauce or crunchy salad like Katchumbar (see my recipe for that at cookeatworld.com)StoringPathia stays fresh in the fridge for a few days (4-5) - be sure to store it in an airtight container. If you're looking to freeze, portion it up and it'll stay goof for at least 3 months.