Chicken Cafreal
Succulent chicken pieces marinated and pan-fried in a vivid green masala of fresh coriander, green chillies, ginger, garlic, and Goan spices. A Portuguese-African influence brought to Goa by soldiers from Mozambique, now a Goan restaurant and home classic.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 500 grams | chicken, cut into pieces |
| 1 cup | fresh coriander leaves |
| 6 cloves | garlic |
| 1 inch | ginger |
| 4 pieces | green chilies |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | peppercorns |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | vinegar |
| 2 tablespoons | oil |
| 1 | lime juice |
| — | salt to taste |
Instructions
- 1 Clean and wash the chicken pieces thoroughly.
- 2 In a blender, add coriander leaves, garlic, ginger, green chilies, cumin seeds, peppercorns, turmeric powder, vinegar, and salt. Blend into a smooth paste.
- 3 Marinate the chicken with the prepared paste and let it sit for at least 2 hours or overnight in the refrigerator for best results.
- 4 Heat oil in a pan over medium heat.
- 5 Add the marinated chicken pieces and cook on both sides until they are browned.
- 6 Reduce the heat to low, cover the pan, and let the chicken cook until it is fully cooked and tender, about 20-25 minutes.
- 7 Once cooked, squeeze lime juice over the chicken and serve hot.
Tips
For a more authentic taste, use coconut vinegar in the marinade.