ANGLO-INDIAN CHICKEN
BUFAATH OR HOTCH POTCH STEW
Chicken Bufaath / Buffarth is an old
Anglo-Indian Stew like Dish of chicken and mixed vegetables. It takes its
origins from the very traditional Scottish Hotch- Potch where all the summer
vegetables and a tender chicken are all simmered together in light spices,
vinegar and coconut milk for a wonderfully fresh tasty Stew. The Bufaath or
Stew is a hearty flavourful dish and looks very attractive, with the different coloured
vegetable chunks, chicken and fresh herbs.
Serves 6 Time required: 1 hour
Ingredients
1 whole chicken about one and
half kg in weight, cut into fairly large pieces
1 medium size cabbage, chopped
into large chunks
3 carrots, peeled and cut into
one inch long pieces
3 long white radish, cut into one
inch long pieces
3 turnips, cut into big pieces
3 potatoes, peeled and cut into
quarters
6 or 8 French Beans broken into
one inch bits
3 large onions sliced
2 green chilies slit
lengthwise
1 teaspoon crushed garlic
1 teaspoon chopped ginger
2 teaspoons chopped mint
2 tablespoons vinegar
1 cup coconut milk
3 tablespoons oil
1 teaspoon turmeric powder
1 teaspoon cumin powder
2 teaspoons chillie powder
1 teaspoon pepper powder or
crushed pepper
2 pieces cinamon, about 1 inch
each
4 or 5 cloves
1 star anise
2 Bay leaves
½ teaspoon whole pepper corns
Salt to taste
Marinate the chicken with the chillie
powder, salt, turmeric powder, pepper powder and vinegar for about half an hour
Heat oil in a large pan or crock
pot and add the onions, star anise, cinnamon, cloves, chopped ginger and
chopped garlic. Fry till the onions turn golden brown. Add the chicken and stir
fry for a few minutes till the pieces become firm. Now add all the other
ingredients including the vegetables and mix well.
Add sufficient water and cook on
high heat for 2 or 3 minutes. Reduce the heat and simmer till the chicken and
vegetables are cooked and the stew reaches the right consistency and gives out
a nice aroma.
Serve hot
with crusty bread or rice and a dressed green salad.