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Home Mangalore/Goa Recipes Poultry Chicken Bafat with coconut juice

Chicken Bafat with coconut juice

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Quantity Measure Number Ingredients Number Description:
2 Teacup Water For cooking chicken
1 Large Chicken cur into pieces and washed.
1 Nos. Coconut (Narial) 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 Grams Potatoes To add to the cooked meat.
200 Grams Cabbage - Green *Patta Gobhi) To add to the cooked meat.
200 Grams Carrots (Gajar) To add to the cooked meat.
6 Flakes/Cloves Garlic (Lason, Losun) For sliced masala
2,1/2 Medium Onions For sliced masala
5 Medium Chillies Green For sliced masala
3 Tablespoon Ghee for prepareing seasoning.
1/2 Nos. Onion Sliced for frying
2 Tablespoon Vinegar For adding to the curry
  As Required Salt To taste


Cut one coconut, and scrape and extract  thick and thin juice.   In  the thin juice, cook the meat.  Grind the masala and when the meat is half cooked, add the ground masala and continue. Cook till the meat becomes tender, then add the cubed potatoes and other vegetables, the sliced masala.   Continue cooking.

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.

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