Chicken Pathia

Method

1. Dice the chicken into bite-sized pieces and roughly chop the tomatoes, then set both aside while you prepare the remaining ingredients.
2. In a large pan over medium-high heat, add the chicken and sear for 6-8 minutes, turning occasionally, until golden brown on all sides.
3. Add the chopped tomatoes and curry powder to the pan, stirring well to coat the chicken, and cook for a further 5 minutes until the tomatoes begin to break down.
4. Dissolve the tamarind in a small amount of warm water to create a paste, then pour it into the pan along with the erythritol, stirring to combine all the flavors.
5. Reduce the heat to low and simmer the pathia uncovered for 20-22 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
6. Taste and adjust the balance of tamarind and erythritol to achieve the signature sweet-sour depth characteristic of a Pathia curry before serving.