Cafreal Curry Paste

Ingredients

  • 3 cups Coriander leaves

  • 3 tbsp Apple cider vinegar

  • 3 inches Ginger

  • 3 tsp Salt

  • 18 cloves Garlic

  • 36 Mint leaves

  • Juice of 3 limes

  • 6 Green chillis

  • 12 Cloves

  • 3/4 tsp Black pepper

     

Method

  1. Add all ingredients to a food processor and blend until thoroughly combined.

  2. Marinate 1 kg chicken (eg. drumstick, cubes, breast fillets) with 1/2 cup cafreal paste in the fridge overnight.

  3. Next day, remove from the fridge and slow cook the chicken and curry paste with approximately 1/2 cup coconut cream. Add more or less coconut cream to taste.


Cart (0)