Friday, October 30, 2009

Chicken Bafat

A simple chicken curry -

Chicken Bafat
1 1/2 lb boneless, skinless chicken, cleaned and cut into pieces
2 potatoes, peeled & cut into big chunks
1 cup coconut milk

*Roast & Grind to a paste
4-5 cloves*
12 black peppercorns*
7 kashmiri chilies
4 garlic cloves
1" ginger, peeled

To marinate chicken & potatoes
1/2 tsp turmeric powder
1 tbsp plain yogurt, whisked
Above spice paste

1 1/2 tbsp oil or ghee/clarified butter
2 bay leaves
1 tomato, chopped
1 1/2 cup minced onion

1. Heat oil or ghee in a pressure cooker or handi.
2. Add bay leaves and then add minced onion. Saute on a medium heat for 20 minutes.
3. Add tomato. stir till it becomes soft.
4. Add marinated chicken and potatoes . saute for 2-3 minutes.
5. Now, add 1 cup water. Pressure cook for 3 - 4 whistles. Let the pressure drop of its own.
6. Add more salt if needed. Simmer for sometime.
7. Add 1 cup coconut milk. Simmer till you get a thick gravy.
8. Serve with pav/bread or brown rice.

Note -
1. You can add a few drops of vinegar - I prefer balsamic vinegar - while marinating the chicken & potatoes.
2. I used readymade reduced fat organic coconut milk.
3. Marinate the chicken and potatoes for at least 30 minutes, in the refrigerator.

This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by Lakshmi of Veggie Cuisine.


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