Chicken cafreal
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Chicken marinated in a bright green paste of coriander, green chillies, garlic and spices, then pan-fried, a Goan favourite with bread or rice.
Region: GoaOccasion: Taverns, family meals and partiesTime: 1 hr + 2 hr marinatingServes: 4Non-vegetarian
Ingredients
- 1 kg chicken, cut in large pieces or legs
- 2 cups fresh coriander leaves and stems
- 6–8 green chillies
- 10 cloves garlic and 5 cm ginger
- 1 tsp cumin seeds, ½ tsp peppercorns, 4 cloves, 2.5 cm cinnamon
- ½ tsp turmeric powder
- 3 tbsp vinegar or lime juice
- 3 tbsp oil
- Salt to taste
- Onion rings and lime wedges to serve
Method
- Lightly roast the cumin, pepper, cloves and cinnamon.
- Grind them with the coriander, green chillies, garlic, ginger, turmeric, vinegar and salt to a thick green paste.
- Prick the chicken with a fork, coat it well with the paste and marinate for at least 2 hours.
- Heat the oil in a wide pan, add the chicken with its marinade and cook covered on low heat for 20–25 minutes, turning once.
- Uncover and cook on higher heat until the masala clings to the chicken and the pieces are browned.
- Serve with onion rings, lime, fried potatoes and poi or rice.
History
Cafreal is widely believed to have come to Goa through Portuguese ships and soldiers from Portugal’s African colonies, and was adapted with Goan spices.
Significance
Cafreal is a staple of Goan taverns and home parties, and is often cooked for weekend meals.