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Chicken Bafat Curry

Chicken Bafat Curry

Pumpkin, tomato & butter
Hot, sweet sour dish from the West of India

This is a beautifully fragrant, hot, sweet, sour, salty dish! A really simple-to-do, thick-sauced meal. Perfect with Green Saffron’s soft-tear Naan or vintage basmati rice. Healthy, nutritious and full of flavour, it’s perfect for a cold winter evening’s treat of a curry! (Bafat refers to the style of spice masala)

Serves 4 – 6 people

Download a pdf here: Bafat Curry, Chicken


1 tsp sunflower oil 100g butter
500g onions, finely diced 10mm
8 cloves garlic, blitzed or finely chopped
35g Green Saffron Hot, Hot, Hot (Bafat) spice blend
400g chicken thigh, chunky dice
400g new season pumpkin or butternut squash peeled, cubed 30mm
400g best chopped tomatoes, blitzed to smooth pulp
50g jiggery or dark Muscavado sugar
200ml of warm water and a little more if needed 45ml cider vinegar
4g sea salt

Sourdough croutons, roughly 25mm torn, no crust and fried in butter & GS Korma spice Greek Yoghurt, full fat, plain
Handful of coriander leaves for garnishing

1. Heat the oil and butter in a heavy bottomed pan, on a medium flame. Add your packet of Green Saffron Hot Hot Hot spice blend.

2. Immediately, add the onions stir for a minute or two then add the garlic and allow to sweat down and become soft, cooking gently for four or five minutes.

3. Add the chicken, cubes of pumpkin, the tomatoes, jaggery (or Muscavado), water, vinegar, salt, pop the lid onto your pan and allow it all to cook (covered) on a low heat for about 15 to 20 minutes, or until the chicken is cooked and the pumpkin lovely and soft to the bite. Add a little extra water if necessary to achieve a dropping / double cream consistency. Then remove from the heat and set aside.

Serve in wide mouthed bowls, scatter over a good handful of the curried croutons, large quenelle of Greek yoghurt, the coriander leaves and serve immediately with Green Saffron’s Vintage Basmati rice, Naan breads …..simple!

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