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This is a traditional Goan curry brought from Mozambique by the Portuguese. Some restaurants will use green chilli and green pepper and there does not appear to be any standard recipe for this as each restaurant obviously has its own 'take' on the traditional Goan dish. This recipe does not use the 'normal' pre-cooked chicken that is used in most other curries but is specially prepared to provide a different flavour profile. You will find it on the occasional restaurant menu and can be called piri piri, pili pili, peri peri or pilli pilli.

Preparation

• Chop the onion.
• De-seed (or not if you prefer) the red chilli and roughly chop.
• De-seed the red pepper and cut into approx 1 inch long strips.

Cooking - 7 min

1. Heat the oil in a suitable pan and cook the onions, red chilli and red pepper, stirring regularly, for 2 min.
2. Add the ground cumin, c41 curry powder, turmeric and chilli powder and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
3. Add the 'piri piri 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.
4. Add the 'pre-cooked chicken piri piri' and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

1. Serve with rice and garnish with a little freshly chopped coriander.

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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The main ingredients
Enlarge image

The finished dish