Chicken Baffad

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12 Cloves garlic, finely
1 1-inch piece cinnamon
1 Coconut, thick and thin milk
1/2 ts Cummin seeds
2 Onions, finely chopped
1 kg Chicken, cut into serving
8 Dried red kashmiri chillies
15 Peppercorns
4 Cloves
Salt and vinegar to taste
1 1-inch piece ginger, finely
3 Green chillies, finely
1 ts Turmeric

Original recipe makes 1 Servings



Fry the onions in a little oil until browned. Meanwhile grind together the spices. Add the chicken, chopped chillies, garlic and ginger to the pan and cook for a minute or so. Add the ground spices and salt and again cook for a minute or so. Now add the thick and thin coconut milk so that the milk just covers the chicken. When chicken is cooked (about 20-30 minutes) add the vinegar and simmer until the sauce has thickened. Serve with rice From archives of Date: Tue, 31 Jan 1995 08:20:10 GMT From: (Trevor Hall)

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