Chicken in coconut gravy (Baffado de Galinha) recipe
information
Coconut milk: Grate 1 coconut and press through a muslin cloth to obtain the first (thick) extract. Boil the grated coconut with equal quantity of water to obtain the second (thin) extract.
If refrigerated, this can stay for up to 3 - 4 days.
ingredients
1 kg (2.2 lb) Chicken, cut into 10-12 pieces
3 cups (250 g) 9 oz Coconut (nariyal), grated
3 cups (250 g) 9 oz Coconut (nariyal), grated
Grind to a smooth paste with a little water:
8 Kashmiri chillies (sookhi lal mirch)
1 tsp (2 g) Coriander (dhaniya) seeds
3/4 tsp Cumin (jeera) seeds
10 Black peppercorns (sabut kali mirch)
1 Cinnamon (dalchini), 1 inch stick
4 Cloves (hung)
1/2 tsp Uncooked rice (optional)
1/2 tsp (1 g) Turmeric (haldi) powder
1 1/2 tsp (9 cloves) Garlic (lasan), minced
1 tsp (1 inch piece) Ginger (adrak), minced
4 tbsp (60 ml) 2 fl oz Vegetable oil
2 Onions, medium-sized, finely sliced
2-3 Green chillies, slit
2 tsp (8 g) Salt
3 tbsp (45 ml) l 1/2 fl oz Vinegar (sirka)
1 tsp (2 g) Coriander (dhaniya) seeds
3/4 tsp Cumin (jeera) seeds
10 Black peppercorns (sabut kali mirch)
1 Cinnamon (dalchini), 1 inch stick
4 Cloves (hung)
1/2 tsp Uncooked rice (optional)
1/2 tsp (1 g) Turmeric (haldi) powder
1 1/2 tsp (9 cloves) Garlic (lasan), minced
1 tsp (1 inch piece) Ginger (adrak), minced
4 tbsp (60 ml) 2 fl oz Vegetable oil
2 Onions, medium-sized, finely sliced
2-3 Green chillies, slit
2 tsp (8 g) Salt
3 tbsp (45 ml) l 1/2 fl oz Vinegar (sirka)
method
1. Extract 1 cup thick and l 1/2 cups thin coconut milk from the grated coconut. Keep aside.
2. Heat the oil in a pan; saute the onions till golden. Add the ground paste and fry for 2 minutes. Add the chicken and fry on high heat for 3 minutes.
3. Add the thin coconut milk, green chillies and salt; bring to the boil, lower heat and simmer, partially covered, till the chicken is tender. Add the vinegar and thick coconut milk; simmer uncovered for 5 minutes. Remove and serve with rice.
2. Heat the oil in a pan; saute the onions till golden. Add the ground paste and fry for 2 minutes. Add the chicken and fry on high heat for 3 minutes.
3. Add the thin coconut milk, green chillies and salt; bring to the boil, lower heat and simmer, partially covered, till the chicken is tender. Add the vinegar and thick coconut milk; simmer uncovered for 5 minutes. Remove and serve with rice.
serving amount
serves: 4-6
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