Chicken baffad

Yield: 1 Servings

Measure Ingredient
1 kilograms Chicken, cut into serving size pieces, either on or off the bone
8 \N Dried red kashmiri chillies
1 teaspoon Turmeric
15 \N Peppercorns
½ teaspoon Cummin seeds
4 \N Cloves
1 \N 1-inch piece cinnamon
2 \N Onions, finely chopped
3 \N Green chillies, finely chopped
1 \N 1-inch piece ginger, finely chopped
12 \N Cloves garlic, finely chopped
1 \N Coconut, thick and thin milk extracted from
\N \N Salt and vinegar to taste

Fry the onions in a little oil until browned. Meanwhile grind together the spices.

Add the chicken, chopped chillies, garlic and ginger to the pan and cook for a minute or so. Add the ground spices and salt and again cook for a minute or so. Now add the thick and thin coconut milk so that the milk just covers the chicken. When chicken is cooked (about 20-30 minutes) add the vinegar and simmer until the sauce has thickened. Serve with rice From archives of Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)

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