Chicken Bafat with coconut juice

Sunday, 22 March 2009 02:01 Mangalore - Goa - Poultry

Ingredients


Quantity:	Measure:	Ingredients:	Description:
2	Teacup	Water	For cooking chicken
1	Large	Chicken	cur into pieces and washed.
1	Nos	Coconut	to extract thick and thin juice
8	Nos	Pepper Corns	For ground masala
5	Large	Chillies Red Dry	For ground masala
1	Piece	Turmeric/Haldi	For ground masala
2	Tablespoon	Coriander/Dhania	For ground masala
200	Grammes	Potatoes	To add to the cooked meat.
200	Grammes	Cabbage - Green	To add to the cooked meat.
200	Grammes	Carrots	To add to the cooked meat.
6	Flakes/Seeds/Cloves	Garlic	For sliced masala
2,1/2	Medium	Onions	For sliced masala
5	Medium	Chillies Green	For sliced masala
3	Tablespoon	Ghee	for preparing seasoning.
1/2	Nos	Onion	Sliced for frying
2	Tablespoon	Vinegar	For adding to the curry
	As Required	Salt	To taste

Method

Cut one coconut, and scrape and take thick and thin juice. With the thin juice, cook the meat. Half way add the ground masala and continue. Cook till the meat becomes tender, then add the potatoes and other vegetables, the sliced masala and continue.

Make a seasoning in heated ghee with 1/2 sliced onion, and add it to the curry. Add vinegar and salt to taste. Just before putting the stove off, add the thick juice.

Small quantities of ground masala is needed to give flavor. It may not grind well in a wet grinder, so it is better to roast the ingredients on a plain hot tawa and then powder these ingredients in a dry grinder and then make a paste of these ingredients, with vinegar or water.