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Chicken Baffad   HT  MC  Goan 50mins 

 

 

Serves 4     Hot  Poultry  Main Course  Gluten Wheat Dairy Free  Eggless  Goa  Asia  Asian

 

Ingredients
1 tbsp Vegetable Oil
2 Onions, finely chopped

3 Green Chilies, finely chopped
2.5cm/1inch piece Fresh Root Ginger, finely chopped
10 Garlic Cloves, finely chopped

4 large Boneless Chicken Breasts, skinned and halved
2 teasp Black Pepper

2 teasp Chili Flakes

˝ teasp Ground Cinnamon

˝ teasp Ground Cloves

˝ teasp Cumin Seeds

1 teasp Ground Turmeric

Salt
480ml/16fl.oz. Coconut Milk
2 teasp Vinegar (or more if you prefer)

 

Instructions


1. Heat the oil in a saucepan, add the onions and fry, stirring from time to time, until browned. 

 

2. Add the chicken, fresh chillies, garlic and ginger to the pan and cook for 1-2 minutes.

 

3.  Add the black pepper, chili flakes, cinnamon, cloves, cumin seeds, turmeric and salt and cook for 1-2 minutes, stirring.

 

4. Add the coconut milk , mix well and bring to almost boiling point.

 

5. Reduce the heat, cover and simmer for 20-25 minutes, stirring from time to time.

 

6.  Add the vinegar, raise the heat and boil for about 5 minutes until the sauce has thickened. Serve hot.

 

 

More Chicken Recipes  |  General Prep & Cooking Times   |  More Indian Recipes

 

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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