This subtle fennel flavoured curry paste is especially good with beef, chicken or lamb. Use red lentiles, urid dhal, zucchini, eggplant and chick peas for vegetarian curries.
8 Chicken thighs, skinned
1/2 cup Red lentils
8 Ounces Frozen spinach, thawed and drained
2 Onions, sliced finely
2 Tablespoons Canola Oil
3 Tablespoons BAFFAD CURRY PASTE
Salt to taste
Vinegar to taste
Optional – Fresh coriander chopped, Green chilli de-seeded and slit in two
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 saute onions until golden brown. Add chicken thighs 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 is cooked.
Stir in the spinach and lentils, mix well and simmer covered for about 10 minutes. Add vinegar if required. Stir in the [optional] chopped coriander.
Serve with steamed basmati rice – and Goan Cuisine Lime Pickle or Green Chilli Jam as an accompaniment.
Spices, Herbs, Chillies, Vinegar, Canola Oil, Sugar, Salt, Water
Free from Artificial Colours, Flavours & Preservatives