Traditionally known in Goan cuisine as “cafreal masala”, this paste originated in the Portugese African colonies before coming to India’s Konkan region. Typically used with roast chicken or fried seafood, it works equally well with other proteins and in Indian green curries with coconut milk. All natural | Clean and no nasties | No artificial colour, flavour or preservative Inspiration from an Indian Kitchen Roast Chicken Cafreal 1. Uniformly score 500gm chicken legs, 2. Prepare a marinade mix of 1tbsp Coriander & Ginger Tandoori Paste,1tbsp chickpea flour, 1tbsp yoghurt, 20ml oil and salt 3. Mix to coat and marinate overnight. Cook on BBQ or roast in preheated oven at 200C. 4. Serve on a bed of rice with raita and Mango Chutney or Lemon Pickle. To spice up, add extra ginger, garlic and chilli at Step 2. Serving per packet: 9 Serving size: 20g Per serving Per 100g Energy 259kJ 1290kJ Protein 0.7g 3.5g Fat Total 5.8g 29.0g Fat Saturated 1.4g 7.1g Carbohydrate 1.1g 5.6g Sugars 0.6g 2.9g Sodium 99mg 493mg Ingredients: Olive Oil, Green Capsicum, Fresh Coriander, Mint, Coconut, Ginger, Garlic, Onion, Green Chilli, Lemon Juice, Tamarind, Salt, Herbs & Spices Refrigerate after opening. • 1kg Food service tubs available, tap here to find out more.
