C46 Chicken Cafreal (2)

This is a traditional Goan curry brought from Mozambique by the Portuguese. It was inspired by a curry I had at a restaurant in Carlisle, the description of which, in part, said... 'Cooked with marinated chicken...' This implied that the chicken was not the normal pre-cooked chicken used in most curries but was specially prepared. I thought I would try this approach and used a cafreal marinade for the chicken before pre-cooking it. I also used some of the same marinade in cooking the curry. The result was actually much nicer than the restaurant offering.

Ingredients

For 1	Continued...
2 tbspn oil	½ tspn turmeric
30 gm onion (prepared weight)	1 tspn chilli powder
20 gm green chilli	300 ml c46 curry base sauce (see note 1)
1 tspn ground coriander	1 tbspn cafreal marinade (see pre-cooking the cafreal chicken - next line)
½ tspn ground cumin	1 portion pre-cooked cafreal chicken
1 tspn garam masala	20 gm creamed coconut
1 tspn poppy seeds	1 tbspn lemon juice

Preparation

Chop the onion.
De-seed (or not if you prefer) the green chilli and roughly chop.
Grate or chop the creamed coconut.

Cooking - 8 min

Heat the oil in a suitable pan and cook the onions and green chilli, stirring regularly, for 2 min.
Add the ground coriander, ground cumin, garam masala, poppy seeds, turmeric and chilli powder and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the cafreal marinade and 40 ml of c46 base sauce and cook, stirring regularly, for 1 min, adding a little c46 base sauce if needed to prevent drying.
Add the pre-cooked chicken cafreal and 40 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency although this is typically a fairly dry curry.
Reduce the heat and add the creamed coconut and lemon juice and cook, stirring regularly, for 1 min, adding a little c46 base sauce as needed maintain the desired sauce consistency.

Serving

Serve with rice or with some fried sliced potatoes for a more traditional dish.

Notes

(1) Dilute the c46 base sauce with 100/200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency. Other base sauces of choice can be used instead. Not all of this will be used in this recipe.

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