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Ruchik Randhap

Food & Memories of Mangalore

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Kombi Bafath (Chicken Bafat Curry)


Chicken is one of the sources of protein that we greatly rely on in my house. It comes next only to fish. But of late the two have switched places and I end up cooking a lot more chicken than fish – mainly because the latter is not easy on the pocket these days, involves a lot more hard work in the cleaning department and doesn’t go down Junior’s throat that easily. But then, kids go through different phases when it comes to choice of food. Chicken however wins hands down because of its taste and versatility. One can cook it in various ways and forms – whole chicken, with and without bone and minced/ground chicken are some common ways I use. I don’t grill a lot although I think I should slowly increase the use of that technique mainly for health reasons.

Being Mangaloreans it generally means that we cook a lot of curries suitable to eaten with rice, especially boiled rice. Thanks to the abundance of cook books I own I find myself flipping through them almost on a daily basis, bookmarking this recipe or that (if I am recipe specific) or simply seeking ideas to create my own recipe. I am not much of a recipe creator, Roshan is and he loves to experiment. These days I insist that he writes down the recipe right after the cooking session is over. So in the next few days I hope to delight you with some recipes that are straight from his kitchen.

 

I found this recipe in Isidore Coelho’s book called ‘Ranpi’ which is the Konkani version of his widely popular book ‘The Chef’, however, the latter has a lot more recipes in English while the Konkani version has only traditional (and mostly forgotten) recipes.
The Bafat style chicken is typically Mangalorean as Bafat powder is a blend of spices that is common to Mangalorean cuisine. Although it is regarded as a seasoning for pork, it can be used for a whole variety of recipes ranging from vegetables to fish to meat. You can make your own bafat powder if you have a good quality spice grinding mixie/food processor. Alternatively you can give the spices to a mill for powdering.
In Mangalore, Bafat powder is available at most grocery shops and Catholic owned bakeries. In Mumbai, it is mostly available at Mangalore Stores outlets.
If possible I suggest you make your own Bafat powder – cost wise it may not make much of a difference but you can certainly have a blend that is more fresh and aromatic. Click here for the recipe.

Kombi Bafath (Chicken Bafat Curry)
Preparation time: 15mins | Cooking time:20mins | Serves 4-5

You Need:

  • 1 kg chicken on the bone
  • 1 coconut to extract thick & thin roce (milk) * see notes for substitute
  • 1 tsp vinegar
  • salt to taste
  • 3 tbsp oil or ghee for frying

For the shindaap (sliced ingredients)

  • 2 medium size onions thinly sliced
  • 3 small green chillies slit (adjust to taste)
  • 12 small flakes of garlic minced
  • 1 inch piece of ginger minced

For the bafat masala (to be powdered)

  • 8-9 Kashmiri chillies
  • 20 peppercorns (adjust to taste)
  • 1/2 tsp cumin seeds/jeera
  • 1/2 tsp turmeric powder/haldi
  • 2 cloves *see notes
  • 1/2 inch piece cinnamon *see notes

Method:
1. Cut chicken into medium sized pieces, wash and drain on a colander. Keep the sliced ingredients (shindaap) ready. Make a fine powder out of all the ingredients mentioned under ‘For the masala’ using a dry grinder
2. In a heavy bottomed kadhai or pan heat the ghee or oil and fry the sliced onions till they turn golden pink – this takes about 5-6 minutes on a medium flame. Next add the chicken pieces and the rest of the ‘shindaap‘ (green chillies, garlic, ginger) and mix well. Fry for a couple of minutes.
3. Toss in the masala powder, mix well so that all the pieces are coated with it. Add salt to taste. Let the chicken fry over a slow flame for another 2-3 minutes before you add the thin coconut milk. Cover and cook till half done.
4. Add the thick coconut milk (add only as much as required), add the vinegar & check taste. Simmer until done without covering the pan.
5. Serve hot with rice (preferably red/brown rice)


Notes:
a) Making the coconut milk
To make thin coconut milk
Dissolve 3 tbsp coconut milk powder in 1-1/2 cups of warm water

To make thick coconut milk
Dissolve 6tbsp coconut milk powder in 3/4th cups of warm water

b) Bafat powder:
You may add 2 tsp coriander powder while grinding the bafat powder. This will add to the flavour and tone down the spice. However, I didn’t add it as the recipe did not ask for it.
You can skip the cloves and cinnamon if you don’t like the taste of garam masala. Alternatively, prepare the powder without these two ingredients and add garam masala (about 1/2 tsp) separately during the cooking stage if you wish to.
If you don’t wish to grind the bafat powder, you can skip it and use ready made bafat powder – about 2-3 tbsp (or to taste)

 


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Comments

  1. Gauri says

    I had picked up bafath powder from Mangalore almost 10 years ago and still remember the taste! This chicken curry looks so yum and bought back loads of memories 🙂

    Reply

  2. Anonymous says

    The photos show potatoes but they are missing from the list of ingredients. Am slightly confused :-).

    Reply

  3. Shireen Sequeira says

    @ Anonymous: Haha, this is precisely the reason why I write the extra notes to say that potatoes are optional…today I was plain lazy to write those extra notes 😀 I will update the post now

    Reply

  4. Prathima Rao says

    As always, another mouthwatering, inviting mangalorean curry packed with wonderful aroma of spices!!! Im gonna try this with eggs…I always discard the store bought bafat powder post expiry date as im never very sure to what dishes to add it..Just use it a few times to make sukkas..Now im gonna try out your homemade versions…Looks easy & flavorful!!

    Prathima Rao
    Prats Corner

    Reply

  7. Smitha Mascarenhas says

    Hi Shireen, I tried this recipe yesterday. Since I was not in mood to grind the bafath masala, used the readymade bafath powder. Also used tomatoes (2) instead of vinegar. The curry turned out tasty….thanks for the recipe. Next time, I will try this recipe with ground masala. Clicked the picture. Will send the same by e-mail for "tried & tested".

    Reply

  8. Shireen Sequeira says

    Hi Smitha, Thanks so much for trying and for your feedback! Great to know that you used tomatoes instead of vinegar, I will update my post with your tip. I will wait for your pics, thanks again!!

    Reply

  11. Anonymous says

    Shireen, I love your blog and try out most of your recipes ever since I stumbled on this page. Bread pudding can be made in the pressure cooker. You get these stainless steel containers where you can put the pudding and cover it with foil and lower it in the cooker to rest on a stand which is full of holes and have a contraption to raise and remove it. 30 mins.

    Reply

  12. Sara Rasquinha says

    Hi Shireen, made this lovely chicken curry for lunch and totally enjoyed it. Took Smitha's tip of using tomatoes in place of vingear.

    Reply

  13. June McNaught says

    Hello Shireen, I tried the Kombi Bafath (Chicken Bafat Curry) recipe on Monday. These are all really great tasting recipes. My husband does not normally like eating Indian food several days in a row but so far he seems to be enjoying your recipes. Thank you. June

    Reply

  14. Nandini says

    Hi Shireen, I tried this recipe yesterday and it came out really good! Thank you so much! You have a fantastic blog…..I have been spending hours looking at all your mouthwatering recipes! No doubt I will be trying out many more recipes…I am going to be a regular visitor here!

    Reply

  15. Ruchik Randhap says

    Hi Nandini, thanks so much for trying and for your positive feedback 🙂 thanks for your compliments on the blog too! I hope you try out many more recipes and enjoy them too!! Have a Merry Christmas & a Happy New Year 2014!

    Reply

  16. Prashanth Pinto says

    Hi, Shireen bai,

    Superb Recipes i am loving it! and really u have given a very good description n methods as after ma mom passed away. i thought now no more mangalore dishes to b cooked.. but u have made it possible. so that we can learn too by your amazing dishes n methods…thank you. we still remember our moms cooking by this!

    Reply

  17. Shireen Sequeira says

    @ Prashanth: Thanks so much for your wonderful compliments. Sorry to hear that your mom passed away but I am glad that you are now able to eat Mangalorean food by looking up the recipes on my website. It is one of the biggest compliments I have received! Thanks and happy cooking!

    Reply

  18. Patsy Dsouza says

    Hi. Tried this recipe and loved it! However, I wanted to check..if I want to cook 3-4 chicken do I simply multiply all the remaining ingredients that many times? Pls advise as soon as possible.
    Thanks so much!

    Reply

  19. Patsy Dsouza says

    Hi. Tried your recipe as is and loved it! Though somehow mine turned out more creamier than your pic I dont know why and liked it that way too. Can you pls advise, if I need to cook 3-4 chicken, then do I simply multiply the remaining ingredients that many times? Appreciate if you could let me know soonest 🙂 Thanks again and looking foward to trying more!

    Reply

  20. Shireen Sequeira says

    @ Patsy: So sorry for the delay in responding. Yes if you want to double the quantity of the chicken you need to exponentially increase the other ingredients as well, just be careful with the chillies though – use lesser than you think you require, you can always add some bafat powder to adjust the spice later

    Reply

  24. Doreen Murphy says

    Hi Shireen,
    Came across your blog and this recipe caught my eye ( Chicken Bafat Curry) and I had a go at it and have to say Wow! It was excellent, taste and all. So thank you very much for sharing your recipes with us, and keep them coming. If you have a recipe for dry cockles, I would be interested. Take care and all the best for your blog!!
    Doreen Murphy.

    Reply

  25. Doreen Murphy says

    Hi Shireen,
    I came across your blog and Chicken Bafat Curry caught my eye and I had a go at it. And it turned out excellent, taste and all. So I want to thank you for sharing your recipes with us and keep them coming. I would love to know the recipe of dry cockles, if you can put it on your blog. Thank you again.

    Reply

    • Shireen Sequeira says

      Hi Karthik,

      Not sure if paneer will taste good but you can try it with potatoes or mushrooms

      Reply

  27. Karthik Kamath says

    Hi Shireen,
    Would like to ask how to make it with vegetarian ? Can we do with jackfruit or potato or Mushroom?

    Reply

    • Shireen Sequeira says

      Hi Karthik,

      I have never made it vegetarian but I guess you can try kadgi (tender jackfruit), potato, mushrooms or mixed veg like carrot, french beans, peas also

      Reply

  28. ManC says

    Hi ! I Tried this recipe but couldn’t get the right colour as your picture because I Couldn’t understand the quantity of coconut milk vs water it required. Also it was very spicy . Could you help me with it ?

    Reply

    • Shireen Sequeira says

      Hi,

      Apologies for the delay in responding. You could use around 2 cups of coconut milk for this recipe. Make sure it is not too thick. Also, you can use chillies with seeds removed. That will tone down the spice. Hope this helps!

      Reply

  29. Jane says

    Hi Shireen,

    Is there a way to make thick and thin coconut milk from store-bought milk. I do not have the powder with me. Just wondering if there is a formula to make thin milk from the store-bought coconut milk. Add water perhaps?

    Reply

    • Shireen Sequeira says

      Hi Jane,

      I always prepare it with coconut milk powder. If you are using canned coconut milk then yes, you can attempt making the thin milk by diluting it with water – that should work

      Reply
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