Chicken Bafat is a delicious Chicken Curry Recipe popular in Mangalorean Cuisine. The curry is quick and straightforward and has readymade Bafat Powder all the way from Mangalore.
Bafat Powder like the East Indian Bottle Masala is a versatile spice mix popular in Catholic Mangalorean cuisine. It has spices that are typical to Mangalorean cuisine and is used in various preparations from pork, and chicken to vegetarian dishes.
If you have gone through my recipe for Pork Bafat, you will know how simple it is to prepare this dish with readymade Bafat Powder. You can also make Bafat Masala Powder at home provided you are sure of the right spices and the quantity to use.
Bafat Powder is easily available at all Mangalorean Catholic Stores in Mumbai too. The aromatic flavour and taste of the spices in the Bafat Powder tempted me to try out this Chicken Bafat.
I prepared Chicken Bafat Curry the same way as Pork Bafat but with a slight variation. My family loved the way the recipe turned out and were mesmerized by its aroma and flavour. I don’t mind cooking Bafat Curry too often because it’s less time-consuming and also uses minimum ingredients.
Table of Contents
Chicken Bafat Recipe
In spite of the minimum ingredients, Chicken Bafat is temptingly delicious and aromatic. Make this curry a day earlier to bring out the best flavours of the spices.
You will have to start by chopping a few onions into cubes along with ginger, garlic and chillies cut into juliennes. Then fry them in oil along with a few whole spices until the onion turns pink. You’ll then add the Bafat Masala Powder and the chicken pieces and cook till done. Finally, finish off with a tablespoon or two of vinegar. Your Chicken Bafat is ready for serving.
You can watch the Bafat Chicken Curry Video here –
Ingredients for Chicken Bafat Curry
Chicken.
I used 1 Kg chicken on the bone. We prefer chicken with bones because the juices from the bones always render amazing flavour to the curry.
Bafat Powder.
I use readymade Bafat Powder for both Pork Bafat and Chicken Bafat. This works fine for me as it gives the Bafat curry an authentic taste and flavour.
Onions, Ginger, Garlic & Green Chillies.
Onions give a sweetish taste to Chicken Bafat curry complimenting the spicy and tangy flavours of the dish. You will have to cut them into cubes and then fry them until they turn pinkish. Also cut ginger, garlic, and chillies into juliennes and fry them along with the onions.
Whole Spices.
Just a few whole spices such as bay leaves, cloves, cinnamon sticks, and peppercorns give the Bafat curry a nice flavour and aroma.
Tamarind Extract & Vinegar.
Use both tamarind extract and vinegar to give the Bafat Curry the much-desired tangy taste. You could adjust the vinegar to suit your taste.
Oil.
Unlike Pork Bafat, we use oil in Chicken Bafat to fry the onions and other spices. Use any vegetable oil of your choice.
How to Make Chicken Bafat
Prep Time: 15 minutes
Serves: 6 persons
Cook Time: 20 to 25 minutes
- Step I
Wash the chicken pieces and set them aside. Cut the onions into cubes and also the ginger, garlic, and green chillies into juliennes or chop them.
- Step II
Heat oil in a vessel and add the whole spices and fry for a minute. Then add the onion cubes and fry until they turn light pink in colour. Also, fry the ginger, green chillies, and garlic for a few minutes.
- Step III
Now add the chicken pieces and also the Bafat Masala powder and fry for a few minutes. Then add salt to taste and 1/2 a cup of water. Cover the vessel and cook the chicken till it is tender.
- Step IV
Finally, add the tamarind extract and vinegar. You can also add a cup of thick coconut milk to give the Chicken Bafat Curry a creamy texture and sweet taste. Simmer for 5 minutes and then switch off the heat.
Serving Suggestions
Chicken Bafat is generally served with sannas as a main course meal. You can also enjoy this dish with bread rolls, steamed rice, East Indian Fugias, or Chitaps.
Other Traditional Chicken Recipes
Printable Recipe
Chicken Bafat
Ingredients
- 1 Kg Chicken on the bone, cut into curry pieces
- 4 medium Onions cut into cubes
- 3 tbsp Bafat Masala Powder
- 4 Green Chillies Slit
- 2 inch Ginger, juliennes
- 12 cloves Garlic
- 3 Bay leaves
- 4 Cloves
- 1 inch Cinnamon Stick
- ½ tsp Peppercorns
- Small ball tamarind soaked in ¼ cup water
- 3 tbsp Vinegar
- 4 tbsp Oil
- 200 ml Water
Instructions
- Wash the chicken pieces and set them aside. Cut the onions into cubes and also the ginger, garlic, and green chillies into juliennes or chop them.
- Heat oil in a vessel and add the whole spices and fry for a minute. Then add the onion cubes and fry until they turn light pink in colour. Also, fry the ginger, green chillies, and garlic for a few minutes.
- Now add the chicken pieces and also the Bafat Masala powder and fry for a few minutes. Then add salt to taste and 1/2 a cup of water. Cover the vessel and cook the chicken till it is tender.
- Finally, add the tamarind extract and vinegar. Simmer for 5 minutes and then switch off the heat.
Notes
- Adjust vinegar, tamarind, and Bafat Powder to suit your taste.
- You can also add a cup of thick coconut milk to give the Chicken Bafat Curry a creamy texture and sweet taste.
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Hi
I think it would be good to add the Bafat powder recipe as not all would know how to make the powder or where to get it especially if they are in location where it may not be available.
Thanks
Sure, Carmelita. I’ll get the Bafat Powder recipe and test it before uploading. I understand that Bafat powder is not readily available.