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

  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.


  1. 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.


  1. 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!