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Chicken Baffad   HT  MC  Goan 50mins 



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


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

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



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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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