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

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Ingredients Method

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

Method
 

  1. Soak the chillies in hot water for 30 mins to overnight
  2. Soak the tamarind for 30 mins
  3. Marinate the chicken with the lime juice and salt and keep aside
  4. In a food processor add the chillies, tamarind, ginger, garlic, cumin seeds, peppercorns,, cinnamon, cardamoms, cloves & turmeric
  5. Add water a little at a time till smooth
  6. In a sauce pan add some oil and add the potatoes and cook till half done and keep aside
  7. Add the onion and green chillies
  8. Add the tomatoes, cover and cook till the tomatoes are mushy
  9. Add the ground masala and cook
  10. Remove and keep aside
  11. Add the chicken in and allow to brown on both sides
  12. Add the onion, tomato and ground paste back in
  13. Add the stock cube and 1 cup of water
  14. Add the potatoes back in, and salt to taste and cook till the chicken is tender
  15. Add the vinegar cook for a few more minutes and it’s ready to serve