• Copies of Fresh Spice signed by Arun are available at the unit (address at top of page).
  • We won two more golds at the most recent Great Taste Awards - check out our awards page in the About Us section
  • All of our sauces, spices and chutneys are certified Coeliac, Vegan and Halal friendly
  • "The best, freshest spices I've ever used. Fantastic!" - Richard Corrigan – 'Corrigan's Mayfair'
  • Come shop at our unit for your sauces and spices! Address at top of page. We’re open from Monday to Friday, 10am to 5pm.
  • "I just wanted to thank you for helping me make the best curry my family have ever tasted" - HT – (letter on file)
  • "Green Saffron's spices have such an incredible flavour; they give food a whole new dimension" - Rachel Allen, TV Chef and Food Writer
  • "I cooked up your Rogan Josh – we were all flabbergasted. I mean it! One of the nicest things we've ever tasted." - SG – (letter on file)
  • "Blending spices is an art form that Arun has mastered exceptionally well. The delicate aromas truly show the freshness and quality of the spices." - Asheesh Dewan - Director 'Jaipur', Dublin
  • "...just finished your Balti and it was yummmeeee. I am definitely converted!" - E MCD, Farmers Market Customer
  • "Your green cardamoms and saffron are simply superb..." - Joel Robuchon – Chef 'L'Atelier', Worldwide
  • "Green Saffron's rice has spoilt me for any other. It's the only Basmati I'll use." - Adam Penney - Chef 'Patty & Bun', London
  • "I bought your spices for all my family for Christmas and they love them now as much as I do" - Z.S, Farmers Market Customer
  • "I'm astounded at the freshness of your spices" - Stevie Parle – Chef, 'Dock Kitchen', London
  • "These spices give me a noticeably improved, cleaner flavour than I was ever able to achieve before" - Ross Lewis, Chef, 'Chapter One', Dublin
  • "All of those that ate your food thoroughly enjoyed it (especially the chutney which everyone was raving about). Many thanks for all your help. I would not hesitate to recommend you to friends in the future" - J.Q, Ireland
  • "My Morecambe Bay shrimps would be naked without your blade mace" - Mark Broadbent, Chef, London

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

Ingredients

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

Garnish
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

Method
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.

Assemble
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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