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Chicken Buffad (Christmas Stew) Recipe

Chicken Buffad (Christmas Stew) is a popular Anglo-Indian Curries
Author :
 
On :
Friday, 28 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Take a look at more Curries Recipes. You may also want to try Healthy Curried Corn, Best Prawn Creole, Easy Soya Urundai Kuzhambu

Ingredients

  • 1 kg - Chicken
  • 1 - large cabbage, cut into 4 pieces
  • 3 - carrots, cut into medium-sized pieces
  • 1 tsp - Turmeric powder
  • 2 tsp - salt
  • 4 - large onions, sliced
  • 6 - green chillies, slit lengthwise
  • 1 tsp - crushed Garlic
  • 1 tsp - chopped Ginger
  • 1/2 cup - Vinegar
  • 1/2 cup - oil or Ghee
  • 1 tsp - spice powder
  • 2 tsp - chilli powder
  • 1 tsp - pepper powder
  • 2 - Bay Leaves
  • 1 tsp - cumin powder
  • 2 - potatoes, peeled and chopped
  • How to Make Chicken Buffad (Christmas Stew):

    1. Cut the chicken into about 8 pieces.
    2. Wash well and add all the other ingredients, except the cabbage, potatoes and carrots. Mix well.
    3. Heat oil in a large pan.
    4. Cover the bottom of the pan with a spread of cabbage, potatoes and carrots.
    5. Add the chicken and 3 cups of water.
    6. Cover the pan and first cook on high heat and then simmer on low heat for 30 minutes until the chicken pieces are well cooked and the buffad gives out an aroma.
    7. Serve hot.
    8. Recipe Courtesy: Anglo-Indian Recipes




     

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