Chicken ‘Bafat’ Curry (Serves 4-6)
With pumpkin, tomato & butter – 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!
What you need
1 tsp sunflower oil 100g butter
500g onions, finely diced 10mm
8 cloves garlic, blitzed or finely chopped
35g Green Saffron 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
A handful of coriander leaves for garnishing
How to make it
- 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.
- 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.
- 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, a large quenelle of Greek yoghurt, the coriander leaves and serve immediately with Green Saffron’s Vintage Basmati rice, Naan bread…..simple!