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.

Tomato Red Lentil Pilaf

Ingredients


  • 3 cups Basmati Rice washed and drained until water is almost clear
  • 1 cup Red Lentils washed & drained until water is almost clear
  • 1 large Brown Onion diced
  • Half a jar Goan Cuisine Tomato Kasaundi
  • 100m Cooking Oil
  • 6 cups Boiling Water
  • 1 tsp Salt
  • 4 Bay leaves
  • 2 Cinnamon sticks

Method


Pre-heat oven to 200 degrees.

Bring kettle to boil with at least 6 cups of water.

In a large heavy based pot (that can be used on the stove top as well as in the oven with a tight fitting lid) heat oil and fry onions  on medium heat until well browned.

Add Tomato Kasaundi, cinnamon sticks and bay leaves and stir.

Add rice and lentils and fold through so that the mixture has a glossy shine to it.

Add boiling water: 6 cups exactly and salt and stir, ensuring all the rice is distributed evenly through the water and away from the sides of the pot.

As soon as bubbles appear on the surface place aluminium foil (2 pieces cross wise to cover circumference of pot) over pot and cover with lid. Use a pot holder to protect yourself from the heat. Fold edges of foil over edge of pot to ensure there is no loss of moisture.

Place pot in oven and set timer for 30 minutes exactly.

Do not open oven to check rice for the 30 minute duration.

After 30 minutes remove from oven and using pot holder and a fork (to avoid horrid steam burn much worse than your average flame burn) lift off some of foil from edges and remove lid. Check a forkful of rice. It should be cooked through with no dot of white through the centre of the grain.

Replace lid and leave to rest for 15 minutes.

This will allow for easy turning out of rice without losing any sticking to the base and sides of the pot.

Serving Suggestions


Serve with GC Lamb Jeerem Meerem curry or as one bowl meal with yoghurt and GC Lime Pickle on the side

Baffad of Chicken or Lamb and Red Lentils

Ingredients


  • 1kg chicken thighs skinless on the bone or lamb forequarter chops with fat removed
  • 1/2 cup Red lentils
  • 250gms frozen spinach, thawed and drained
  • 2 Onions, sliced finely
  • 2 tablespoons Canola Oil
  • 3 tablespoons Baffad Curry Paste
  • Salt 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 sauté onions until golden brown. Add chicken or lamb and brown on low heat. Then add Baffad Curry Paste, mix well and cook on low heat until aromatic. Add salt to taste. Add hot water to cover and simmer until chicken or lamb is tender.

Then stir in the spinach and lentils, mix well and simmer covered for about 10 minutes. Stir in the [optional] chopped coriander.

Serving Suggestions


Serve with steamed basmati rice and Goan Cuisine Lime Pickle.