My granny would make this Chicken Red Curry Baffad 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!
|Red kashmiri chilies||8|
|Tamarind ball||2 Inch (soaked in 1 cup hot water)|
|Ginger||1/4 Cup (4 tbs)|
|Garlic||1/4 Cup (4 tbs)|
|Cumin seeds||1 Teaspoon|
|Black peppercorns||1 Teaspoon|
|Cinnamon stick||2 Inch|
|Turmeric powder||1 Teaspoon|
|Whole chicken||1 Kilogram (cut in small pieces)|
|Lime||1/2 , juiced|
|Cubed potatoes||2 Cup (32 tbs)|
|Finely diced onion||1 1/2 Cup (24 tbs)|
|Sliced green chilies||1 Tablespoon|
|Diced tomatoes||1 1/2 Cup (24 tbs)|
|Chicken bullion cubes||1/2 (about 50 gms)|
|Water||1 Cup (16 tbs)|
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.