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Wednesday, October 29, 2008

CHICKEN BUFFARD

1 whole chicken about 1 ½ kg in weight jointed and cut into 6 or 8 big pieces

1 large cabbage cut into quarters
1 teaspoon tumeric powder
2 teaspoons salt
4 large onions sliced
6 green chilies slit lengthwise
1 teaspoon crushed garlic
1 teaspoon chopped ginger
½ cup vinegar
3 tablespoons oil
1 teaspoon spice powder
2 teaspoons chilly powder
1 teaspoon pepper powder
2 Bay leaves
1 teaspoon cumin powder
Wash the chicken and add all the above ingredients except the cabbage to it. Mix well. Take a large pan and cover the bottom with the cabbage. Add the chicken mixed with all the ingredients. Add 3 cups of water. Cover the pan and cook first on high heat then simmer on low heat for about an hour till the chicken is well cooked and it gives out a nice aroma. Serve hot.
Note: Cabbage could be substituted with knollkol, cauliflower, carrot, radish, turnip, potato or any other vegetable if desired.

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