Pre-cooked Chicken Cafreal

This is an alternative pre-cooked chicken for the Goan influenced C46 Chicken Cafreal (2)

Ingredients

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30 gm fresh coriander	1 tbspn malt vinegar
10 gm ginger	½ tspn salt
20 gm green chilli	2 tbspn oil
	2 tbspn water
	1 chicken breast

Preparation

Roughly chop the fresh coriander, including the stalks.
Roughly chop the ginger.
De-seed (or not if you prefer) the green chilli and roughly chop.
Add the coriander, ginger and green chilli to a blender, add the malt vinegar, salt, oil and 2 tablespoons of water and blend until smooth (see note 1).
Set aside 1 tbspn of the cafreal marinade for use in cooking the C46 Chicken Cafreal (2).
Cut the chicken into about 1 inch cubes and add to a suitable bowl.
Add the blended green cafreal marinade mixture to the cubed chicken and mix well, allowing it to marinate for 4 to 6 hours if possible, but at least 20 min.
Remove the chicken from the marinade and shake off the excess.

Cooking - 7 min + marination time

Over a medium flame, heat a little oil in a wok or similar pan and add the marinated chicken pieces and cook, stirring regularly, for about 2 min to seal the chicken,
Increase the heat to maximum and add 100 ml of hot water and cook, stirring occasionally, for 4 min or until the water is almost evaporated and the chicken is fully cooked through (check that the chicken is cooked by cutting the largest piece in half and that it is white all the way through).
Continue to cook for 1 min more, by which time the liquid should have reduced leaving only some greenish oil (see note 2).

Notes

(1) The green cafreal paste/sauce can be pre-made and refrigerated for later use (recommended). This recipe will make 150 ml of sauce.
(2) This can be used immediately, refrigerated, or even frozen for future use.

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