C50 Chicken Cafreal

C46 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 c46 curry base sauce (see note 1)	5 gm green chilli (thinly sliced)

Preparation

Break the tamarind into small pieces and soak in about 50 ml of boiling water for at least 15 minutes, mashing a few times, then press through a sieve to remove any pips and debris - makes about 2 tbspn of juice.
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
Grind the poppy seeds as finely as possible in a pestle and mortar. These are difficult to grind due to their oil content so it is best to grind them in small portions.
De-seed and finely slice the green chilli.
Discard any thick or woody stalks and roughly chop the fresh coriander including the remaining tender stalks.

Cooking - 6½ min

Heat the oil in a suitable pan and fry the ginger/garlic paste, stirring constantly, for about 30 seconds.
Add the poppy seed powder, chilli powder, garam masala and turmeric and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding a little more c46 base sauce if needed to prevent drying.
Add the c41 pre-cooked chicken, salt, 80 ml of c46 base sauce, tamarind juice and freshly chopped coriander and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency.
Reduce the heat and add the rum (optional), onion rings and green chilli slices and cook. stirring occasionally, for 1 min, adding c46 base sauce if needed to maintain the desired sauce consistency.

Serving

Serve with rice.

Notes

(1) Dilute the 300 ml of c46 base sauce with 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.
(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.

The main ingredients

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The finished meal

Tamarind

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