Bafad/bafat Chicken curry

Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean Curry, as are ginger, garlic and chili. A Bafad/bafat is a hot, tangy Mangalorean curry.

You Need:

• 1/2 kg chicken on the bone
• 3 tsp of canned coconut milk (to make  thick & thin milk, Add 2 tsp with 1 cup of warm water to make thin milk)
• 1 tsp vinegar
• salt to taste
• 3 tbsp oil/ghee for frying

For the shindaap (sliced ingredients)

• 2 medium size onions thinly sliced
• 3 small green chillies slit
• 3-4 garlic pods thinly sliced
• 1 tsp of ginger garlic paste
• 2-4 cloves

For the bafat masala (substitute masala made at home instantly)

• 2 tsp Kashmiri chili powder
• 2 pinch of freshly ground pepper (adjust to taste)
• 1/2 tsp cumin /jeera powder
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder/haldi
• 1/4 tsp freshly ground cinnamon powder
• 1/2 tsp of garam masala powder

Mix all the above powder into a small bowl and keep it aside.

Method:

 1. Cut chicken into medium sized pieces, wash and drain on a colander. Keep the sliced ingredients (shindaap) ready.

 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 garlic paste and cloves in addition) and mix well. Fry for a couple of minutes.

 3. Toss in the mixed 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 1 tsp or more thick canned 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 or neer dosa.