Goan Chicken Cafreal Curry with Roasted Cauliflower
By OcadoLife
Published on 25 September 2023
Great British Bake Off finalist Crystelle Pereira’s gorgeous Goan Chicken Cafreal Curry with Roasted Cauliflower is packed with vibrant aromatics, from cumin seeds and coriander to warming ginger and peppercorns. Roasted cauliflower isn’t a traditional ingredient in chicken cafreal, but it adds a lovely caramelised, almost buttery flavour. Pack any leftovers into a tortilla wrap or naan and roll up with a dollop of cooling garlic yoghurt and some salad leaves. Looking for more curry recipes? Look no further.Time and servings
1 hrTotal time
Serves 4534 kcal/serving
15 minsPrep time
45 minsCooking time
Ingredients
- 50g coriander, plus extra, roughly chopped, to serve (optional)
- 2 green chillies (approx.), deseeded if you prefer a milder heat
- 1 tbsp maple syrup
- 1½ tsp coriander seeds
- 1½ tsp cumin seeds
- ½ tsp peppercorns
- ¼ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp salt
- 2½cm piece ginger, peeled
- 4 garlic cloves
- 3 tbsp cider vinegar or malt vinegar
- 400g skinless, boneless chicken thighs, halved
- 1 large white potato, peeled and cut into 1 cm-thick semi-circles
- 1 large red onion, sliced, plus extra, thinly sliced, to serve (optional)
- ½ cauliflower (approx. 300g), broken into small florets and leaves
- 1 tbsp olive or coconut oil, plus 1 tsp
- 300g short-grain brown rice or basmati
Method
Step 1
To make the marinade, add the coriander, green chillies, maple syrup, coriander seeds, ½ tsp cumin seeds, peppercorns, cinnamon, ¼ tsp ground turmeric, salt, ginger, garlic and 2 tbsp vinegar to a blender with 2 tbsp water; blitz until smooth.Step 2
Put the chicken in a bowl, pour over the marinade and toss to coat. Cover and set aside for 20 mins.Step 3
Put the potatoes in a pan of cold water; bring to the boil. Cook for 10 mins, or until cooked but still firm and holding their shape, then drain. Preheat the oven to 200°C/180°C fan/gas 6.Step 4
Combine the potatoes, sliced red onion and cauliflower florets and leaves in a roasting tin. Add 1 tsp cumin seeds, ¼ tsp ground turmeric and 1 tbsp oil; toss to coat. Roast for 30 mins, tossing halfway, until softened and golden.Step 5
Meanwhile, heat the remaining 1 tsp oil in a large saucepan over a high heat. Add the chicken and marinade and cook for 5 mins, stirring, until browned. Reduce the heat to low, cover and cook for a further 10 mins. Remove the lid and cook for a few mins more, stirring constantly, until the sauce has reduced and the chicken is cooked through.Step 6
Cook the rice as per pack instructions.Step 7
Add the remaining 1 tbsp vinegar to the chicken pan, stir to scrape up any sticky bits, then add the roasted veg. Serve with the rice and a sprinkling of thinly sliced red onion and chopped coriander, if you like. Leftovers will keep chilled in an airtight container for up to 4 days.