My granny would make this curry all the time. I never learned how to make it from her but years ago found a recipe scribbled by my Mom is one of her many many books and when I tried it, memories of my granny came back!
When we make a homestyle curry we use the entire Chicken and all the parts – my favourite is the neck! Try this curry and let me know how it works out!
Chicken Red Curry Baffad
Ingredients
- 8 Red Kashmiri Chillies
- 2 inch ball of tamarind soaked in 1 cup hot water
- 1/4 cup Ginger
- 1/4 cup Garlic
- 1 tsp Cumin seeds
- 1 tsp black Peppercorns
- 2 inch stick Cinnamon
- 2 Cardamoms
- 1/2 tsp Cloves
- 1 tsp of Turmeric
- 2.2 lbs (1 kwhole Chicken cut in small pieces
- Salt to taste
- Juice of half a lime
- Oil
- 1 cup cubed Potatoes
- 1.5 cups finely diced Onions
- 1 tbsp sliced green chillies
- 1.5 cup diced Tomatoes
- 1/2 Chicken Bullion Stock cube 50 gms
- 1 cup of water
- 2 tbsps vinegar
- Salt to taste
Instructions
- Soak the chillies in hot water for 30 mins to overnight
- Soak the tamarind for 30 mins
- Marinate the chicken with the lime juice and salt and keep aside
- In a food processor add the chillies, tamarind, ginger, garlic, cumin seeds, peppercorns,, cinnamon, cardamoms, cloves & turmeric
- Add water a little at a time till smooth
- In a sauce pan add some oil and add the potatoes and cook till half done and keep aside
- Add the onion and green chillies
- Add the tomatoes, cover and cook till the tomatoes are mushy
- Add the ground masala and cook
- Remove and keep aside
- Add the chicken in and allow to brown on both sides
- Add the onion, tomato and ground paste back in
- Add the stock cube and 1 cup of water
- Add the potatoes back in, and salt to taste and cook till the chicken is tender
- Add the vinegar cook for a few more minutes and it’s ready to serve
