Poultry Recipes - Chicken Baffatte

Ingredients

• 7 dried red chilies

• 2.5 cm/1 in ginger root

• 5 cloves garlic

• 5 ml/1 tsp ground coriander (cilantro)

• 5 ml/1 tsp cumin seeds

• 15 m/1 tbsp wine vinegar

• 45 ml/3 tbsp ghee

• 450 g/1lb onions, sliced

• 1 chicken, skinned and cut into portions

• 300 ml/1/2 pt/1 1/4 cups water

• 450 g/1lb potatoes, quartered

• 450 g/1lb small onions

• 15 ml/1 tbsp tamarind concentrate

• salt

• 300 ml/1/2 pt/1 1/4 cups thick coconut milk

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Method:

1. Blend the chilies, ginger, garlic, coriander and cumin seeds to a paste with the wine vinegar in a blender or food processor. Heat the ghee and fry the onions until browned.

2. Add the ground spices and fry for 4 minutes. Add the chicken and fry until lightly browned. Add the water, using enough almost to cover the chicken. Bring to the boil and simmer for 30 minutes.

3. Add the potatoes and cook for 15 minutes. Add the small onions and cook for 15 minutes. Add the tamarind and salt, cook for 10 minutes.

4. Add the coconut milk and continue to cook until the chicken is tender and the sauce has thickened.