Masala (chicken Bafat)
Masala (Chicken Bafat) is a classic dish from Mangalurean Catholic Cuisine, known for its bold flavors and aromatic spices. This dish is a perfect blend of Indian and Portuguese influences, creating a unique and delicious chicken curry.
Ingredients
- 1 kg chicken, cut into pieces
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 1/2 cup coconut milk
- 2 tbsp bafat masala powder
- 1 tsp turmeric powder
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 2 green chilies, slit
- 1/4 cup fresh coriander leaves, chopped
- Salt to taste
- 2 tbsp vegetable oil
Instructions
- Heat oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add the grated ginger, minced garlic, and green chilies. Sauté for 2 minutes.
- Add the chicken pieces and cook until they are browned on all sides.
- Stir in the bafat masala powder, turmeric powder, and salt. Cook for 5 minutes.
- Pour in the tomato puree and coconut milk. Mix well and bring to a simmer.
- Cover the pan and let the chicken cook for 20-25 minutes, or until it is tender and fully cooked.
- Garnish with fresh coriander leaves before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 10g
- Protein
- 25g
- Fat
- 15g
Supplies
Large pan Cutting board Knife Grater Measuring spoons Measuring cup
Tools
Serving spoon Cooking spatula Cover for the pan
Serving suggestions
Serve the Masala (Chicken Bafat) with steamed rice or Indian bread for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, add more green chilies or a pinch of red chili powder to the curry.
Cost
$15