Chicken Baffad with Lentils and Spinach

Ingredients


  • 1kg chicken thighs, skin off
  • 1/2 cup red lentils or peeled mung lentils
  • 250gms frozen spinach, thawed and drained
  • 2 onions, sliced finely
  • 2 tablespoons cooking oil
  • 3 tablespoons Baffad Curry Paste
  • Salt to taste
  • Vinegar to taste
  • Optional – Fresh coriander chopped
  • Optional – Green chilli de-seeded and slit in two

Method


Wash lentils in cold water until water runs clear, and drain. Place in saucepan with sufficient water and cook on moderate heat until tender. Scoop off any white scum that surfaces. Keep cooked lentils aside.

Heat oil in saucepan, and fry onions until brown.

Add chicken thighs and brown on low heat.

Add Baffad Curry Paste, mix well and cook on low heat until aromatic. Add hot water to cover and simmer until chicken is cooked.

Add salt to taste.

Stir through the spinach and lentils and simmer covered for about 5 minutes.

Add chopped coriander.

Serving Suggestions


Serve with steamed basmati rice – and Goan Cuisine Lime Pickle or Green Chilli Jam as an accompaniment.

Tandoori Marinade

Ingredients


  • 1 kg red meat, poultry or seafood of your choice (Chicken/Lamb/Pork /Prawns)
  • 3 tablespoons Goan Cuisine Tandoori Paste
  • 2 tablespoons Yoghurt
  • Juice of a Lemon
  • 2 tablespoons cooking oil
  • Salt to taste

Method


Mix all ingredients in a bowl. Add the chicken/lamb/pork/prawns and refrigerate covered overnight or minimum 30 minutes.

Oven-roast in single layer or cook on bbq hotplate or grill.

  • Chicken boneless/skinless thighs can be cut into bite sized pieces and threaded on skewers.
  • French trimmed lamb cutlets are ideal. After marinating lamb chops wrap bone in foil
  • Devein prawns and leave tail on
  • Chicken wings scored through and baked
  • Chicken Marylands scored and baked
  • Quails halved and baked skin side up
  • Duck Breasts skin on sealed off folded through marinade and baked

Serving Suggestions


Serve with steamed vegetables or green salad, and Goan Cuisine Spicy Mango Chutney or Green Chilli Jam. Boil potatoes separately, peel and toss in leftover marinade in bowl, then bake till golden-brown.

Beef, Pork or Lamb Mince Burger Pattie

Ingredients


  • 500gms Beef, pork or lamb mince browned in ¼ cup cooking oil
  • Add 1 large brown onion chopped and brown further
  • Add 2 tablespoons Goan Cuisine Green Chilli Jam and salt to taste

and


  • Fresh Coriander or Mint
  • White cabbage/carrot julienne
  • Pink or white radish dice (optional)
  • Spring onion sliced finely

Chicken Fillings

Chicken and Goan Cuisine Spiced Mango Chutney


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Rocket
  • Swiss cheese sliced
  • Red onion sliced
  • Tomato sliced
  • GC Spicy Mango Chutney

Chicken and Goan Cuisine Tamarind Chutney


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Cos lettuce
  • Cheddar sliced
  • Carrot and beetroot grated
  • GC Tamarind Chutney

Chicken and Goan Cuisine Cucumber Achar


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • English spinach
  • Cucumber sliced
  • Red onion sliced
  • Yoghurt and fresh mint puree
  • GC Cucumber Achar

Chicken and Goan Cuisine Green Chilli Jam


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Mixed lettuce
  • Tomato sliced
  • Blanched and julienned snow-peas
  • ’Green

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Chicken and Goan Cuisine Chilli and Lime Sambal


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Kale washed drained julienned
  • Carrot julienne
  • Chinese Cabbage shredded
  • GC Chilli and Lime Sambal (1 tblespoon) folded through small tub Sour Cream

Chicken and Goan Cuisine Tomato Kasaundi


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Chic peas cooked
  • Fresh Coriander washed chopped
  • Spring Onion sliced
  • GC Tomato Kasaundi

Fish Burgers

Filling One

Grilled white Fish 120gm portion

Butter Lettuce

Tomato Sliced

Goan Cuisine Green Chilli Jam mayo ( 250 gm good quality mayonnaise blended with 4 tablespoon Green Chilli Jam)

Filling Two

Grilled Salmon 120 gm portion

Sunflower sprouts

Grape tomatoes

Chilli and Lime Mayonnaise ( 4 tablespoons Goan Cuisine Chilli and Lime Sambal blended  with good quality mayonnaise)

Filling Three

Grilled squid/octopus

Cos lettuce

Cucumber ribbons

Spring Onion julienne

Goan Cuisine Cucumber Achar