Kombi Bafath (Chicken Bafat Curry)
Preparation time: 15mins | Cooking time:20mins | Serves 4-5
- 1 kg chicken on the bone
- 1 coconut to extract thick & thin roce (milk) * see notes for substitute
- 1 tsp vinegar
- salt to taste
- 3 tbsp oil or ghee for frying
For the shindaap (sliced ingredients)
- 2 medium size onions thinly sliced
- 3 small green chillies slit (adjust to taste)
- 12 small flakes of garlic minced
- 1 inch piece of ginger minced
For the bafat masala (to be powdered)
- 8-9 Kashmiri chillies
- 20 peppercorns (adjust to taste)
- 1/2 tsp cumin seeds/jeera
- 1/2 tsp turmeric powder/haldi
- 2 cloves *see notes
- 1/2 inch piece cinnamon *see notes
1. Cut chicken into medium sized pieces, wash and drain on a colander. Keep the sliced ingredients (shindaap) ready. Make a fine powder out of all the ingredients mentioned under ‘For the masala’ using a dry grinder
2. In a heavy bottomed kadhai or pan heat the ghee or oil and fry the sliced onions till they turn golden pink – this takes about 5-6 minutes on a medium flame. Next add the chicken pieces and the rest of the ‘shindaap‘ (green chillies, garlic, ginger) and mix well. Fry for a couple of minutes.
3. Toss in the masala powder, mix well so that all the pieces are coated with it. Add salt to taste. Let the chicken fry over a slow flame for another 2-3 minutes before you add the thin coconut milk. Cover and cook till half done.
4. Add the thick coconut milk (add only as much as required), add the vinegar & check taste. Simmer until done without covering the pan.
5. Serve hot with rice (preferably red/brown rice)
a) Making the coconut milk
To make thin coconut milk
Dissolve 3 tbsp coconut milk powder in 1-1/2 cups of warm water
To make thick coconut milk
Dissolve 6tbsp coconut milk powder in 3/4th cups of warm water
b) Bafat powder:
You may add 2 tsp coriander powder while grinding the bafat powder. This will add to the flavour and tone down the spice. However, I didn’t add it as the recipe did not ask for it.
You can skip the cloves and cinnamon if you don’t like the taste of garam masala. Alternatively, prepare the powder without these two ingredients and add garam masala (about 1/2 tsp) separately during the cooking stage if you wish to.
If you don’t wish to grind the bafat powder, you can skip it and use ready made bafat powder – about 2-3 tbsp (or to taste)