Recipe - Chicken Baffad

1 kg Chicken, cut into serving
size pieces, either on or
off the bone
8 Dried red kashmiri chillies
1 teaspoon Turmeric
15 Peppercorns
One half teaspoon Cummin seeds
4 Cloves
1 1inch piece cinnamon
2 Onions, finely chopped
3 Green chillies, finely
chopped
1 1inch 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 2030 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)