Title: Chicken baffad
 Categories: Goanese
      Yield: 1 Servings
 
      1 kg Chicken, cut into serving
           -size pieces, either on or
           -off the bone
      8    Dried red kashmiri chillies
      1 ts Turmeric
     15    Peppercorns
    1/2 ts Cummin seeds
      4    Cloves
      1    1-inch piece cinnamon
      2    Onions, finely chopped
      3    Green chillies, finely
           -chopped
      1    1-inch piece ginger, finely
           -chopped
     12    Cloves garlic, finely
           -chopped
      1    Coconut, thick and thin milk
           -extracted from
           Salt and vinegar to taste
 
  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 rec.food.recipes
  
  Date: Tue, 31 Jan 1995 08:20:10 GMT
  
  From: trev@wg.icl.co.uk (Trevor Hall)