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
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.