C50 Chicken Cafreal

This was inspired by a traditional Koncani style recipe from Goa (via VahRehVah) but significantly adjusted to make a single portion in the BIR (British Indian Restaurant) style. Traditionally it has little sauce but here it can be adjusted for a saucier style as preference dictates. The addition of rum is optional and is presumably the Portuguese influence on Goan cooking.

Ingredients

For 1 Continued...
2 tbspn oil 1 tbspn tomato purée
1 tspn ginger (grated) 1 portion c41 pre-cooked chicken
2 tspn garlic (crushed) ¼ tspn salt
2 tspn poppy seeds 15 gm tamarind (see note 2)
1 tspn chilli powder 25 gm freshly chopped coriander
1 tspn garam masala 2 tspn rum (optional - see note 3)
½ tspn turmeric 20 gm onion (rings)
300 ml c50 curry base sauce (see note 1) 5 gm green chilli (thinly sliced)

Preparation

Cooking - 6½ min

  1. Heat the oil in a suitable pan and fry the ginger/garlic paste, stirring constantly, for about 30 seconds.
  2. Add the poppy seed powder, chilli powder, garam masala and turmeric and cook, stirring, for 1 min, adding a little c50 base sauce as needed to prevent drying and burning.
  3. Add the tomato purée and 40 ml of c50 base sauce and cook, stirring, for 1 min, adding a little more c50 base sauce if needed to prevent drying.
  4. Add the c41 pre-cooked chicken, salt, 80 ml of c50 base sauce, tamarind juice and freshly chopped coriander and cook, stirring regularly, for 3 min, adding c50 base sauce as required to maintain the desired sauce consistency.
  5. Reduce the heat and add the rum (optional), onion rings and green chilli slices and cook. stirring occasionally, for 1 min, adding c50 base sauce if needed to maintain the desired sauce consistency.

Serving

  1. Serve with rice.

Notes

(1) Dilute the c50 base sauce with 100 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.
(2) Tamarind can be purchased at some supermarkets or any Asian outlet.
(3) The 2 tspn of rum does not 'come through' to any degree so you can either add more or omit altogether.
I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
The main ingredients
ingredients
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The finished meal
Dish

Tamarind
ingredients
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