Title: Chicken Baffad
Categories: Goanese
Yield: 1 Servings

1 kg Chicken, cut into serving
-size pieces, either on or
-off the bone
8 Dried red kashmiri chillies
1 ts Turmeric
15 Peppercorns
1/2 ts Cummin seeds
4 Cloves
1 1-inch piece cinnamon
2 Onions, finely chopped
3 Green chillies, finely
-chopped
1 1-inch piece ginger, finely
-chopped
12 Cloves garlic, finely
-chopped
1 Coconut, thick and thin milk
-extracted from
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 rec.food.recipes

Date: Tue, 31 Jan 1995 08:20:10 GMT

From: trev@wg.icl.co.uk (Trevor Hall)