Chicken Cafreal (2)
Restaurant-quality chicken cafreal (2) using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 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
Method
- 1
Break the tamarind into small pieces and soak in about 50 ml of boiling water for at least , mashing a few times, then press through a sieve to remove any pips and debris - makes about 2 tbspn of juice.
- 2
Grate the ginger, crush the garlic and mix together with a little water to make a paste.
- 3
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.
- 4
De-seed and finely slice the green chilli.
- 5
Discard any thick or woody stalks and roughly chop the fresh coriander including the remaining tender stalks.
- 6
Heat the oil in a suitable pan and fry the ginger/garlic paste, stirring constantly, for about .
- 7
Add the poppy seed powder, chilli powder, garam masala and turmeric and cook, stirring, for , adding a little c46 base sauce as needed to prevent drying and burning.
- 8
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for , adding a little more c46 base sauce if needed to prevent drying.
- 9
Add the c41 pre-cooked chicken, salt, 80 ml of c46 base sauce, tamarind juice and freshly chopped coriander and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 10
Reduce the heat and add the rum (optional), onion rings and green chilli slices and cook. stirring occasionally, for , adding c46 base sauce if needed to maintain the desired sauce consistency.
- 11
Serve with rice.