I’ve always loved the idea of cooking Indian food. I even have a few cookbooks at home, but the amount of ingredients required for most curries always put me off. Lazy me!
When the lovely Janet & David welcomed us into their home earlier this year, they taught me how to make two gorgeous Indian dishes: Chicken Cafrael and THE most amazing Chicken Curry (Murgh Masala). They kindly let me take photos of each of the steps for the blog.
I’ll tell you what… I’m printing out both blog posts as soon as they’re published, and adding them to my “To Keep Forever” recipe binder! I suggest you do the same.
Both recipes are from the drool-inducing book: Floyd’s India.
Today’s post is for the Chicken Cafrael:
Ingredients (Serves 4):
- 4 free range chicken breasts (or two ridiculously large ones like in the photo above!)
- 2.5cm piece root ginger, peeled and chopped
- 3 cloves garlic, peeled
- a handful of coriander, chopped
- 1 x tsp coriander seeds
- 1 x tsp black peppercorns
- 4 cloves
- 4 cardamom pods
- 1 small piece of cinnamon stick
- 4 fresh green chillies
- a dash of white vinegar
First, Janet ground up the peppercorns, coriander seeds, cloves, cardamom pods and cinnamon stick.
She added the green chillies, garlic, ginger and white wine vinegar together and blitzed.
She combined the two to make the Cafrael marinade.
Making several slits through the chicken breast with a sharp knife, Janet stuffed the mixture into the gaps and covered the chicken with the marinade. She left it to absorb the lovely flavours for about an hour.
Janet gently fried the chicken breasts in some oil until both sides were cooked through and the outside was nice and crisp.
A quick seasoning with salt & pepper and that’s it! How gorgeous does that look?
Anyone who even marginally enjoys Indian Food should give this recipe a try. It’s not overwhelmingly spicy, so perfect for sensitive wee palates like mine!
As for the amazing Chicken Curry (Murgh Masala), I’ll be posting that recipe next time, so keep your eyes peeled!
Enjoy
