Shwet's Sizzling Wok

A foodie's delight

Kombi Baffat

on June 28, 2015

“Kombi Baffat” is a catholic type coconut milk based chicken curry, So very quick and easy if you have buffat powder with you. And tastes extremely delicious with rice šŸ™‚ I made this on a weekend for my hubby, He loves coconut based chicken curries more, compared to other one’s šŸ™‚ The curry was quite flavorful and now its on my usual listing, And am gonna prepare it often, coz it hardly takes any time šŸ˜‰ Perfect if you are lazy like me šŸ˜›

I used the readymade Baffat powder, give to me by my friend, But I have included the recipe of Baffat powder, Incase you do not have the ready made powder šŸ™‚

Recipe Credits : Ruchik Randap

IngredientsĀ :

  • 1 kg chicken on the bone
  • 1 coconutĀ – Extract the milk
  • 1 tsp vinegar
  • salt to taste
  • 1.5Ā tbsp oil and 1 tbspĀ ghee for frying
  • 2 medium size onions thinly sliced
  • 3 small green chillies slit (adjust to taste)
  • 12 small flakes of garlic minced
  • 1 inch piece of ginger minced

BaffatĀ masala (to be powdered)

  • 8-9 Kashmiri chillies
  • 20 peppercorns (adjust to taste)
  • 1/2 tsp cumin seeds/jeera
  • 1/2 tsp turmeric powder/haldi
  • 2 cloves *see notes
  • 1/2 inch piece cinnamon

Method:

  • Cut chicken into medium sized pieces, wash and drain on a colander. Keep the sliced ingredients (shindaap) ready. Make a fine powder out of all the ingredients mentioned under ‘For the masala’ using a dry grinder
  • In a heavy bottomed kadhai or pan heat the ghee or oil and fry the sliced onions till they turn golden pink – this takes about 5-6 minutes on a medium flame. Next add the chicken pieces and the rest of the ingredientsĀ (green chillies, garlic, ginger) and mix well. Fry for a couple of minutes.
  • Toss in the masala powder, mix well so that all the pieces are coated with it. Add salt to taste. Let the chicken fry over a slow flame for another 2-3 minutes before you add the thin coconut milk. Cover and cook till half done.
  • Add the thick coconut milk (add only as much as required), add the vinegar & check taste. Simmer until done without covering the pan.
  • Serve hot with rice (preferably red/brown rice)

Note : If you have baffat powder, use 4 tbsp of the the same šŸ™‚

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

GlumeGlutton

Food and Lifestyle Blogger !!

Sharmis Passions

A foodie's delight

Rak's Kitchen

A foodie's delight

Authentic Food Delights

A foodie's delight

Sano's CookBook

Cooking is an evergreen and immortal art to me

Tickling Palates

Indian Food Blog on Vegetarian and Vegan Recipes from India and around the World

Kudpiraj's Garam Tawa

A foodie's delight

Ria's Collection

A foodie's delight

Geeths Dawath

A foodie's delight

Edible Garden

Simple, Delicious, Everyday Recipes

%d bloggers like this: