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
Build a full meal around Chicken Cafreal
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
1 cup | Cilantro , chopped |
|
6 cloves | Garlic , finely chopped |
|
1 inch | Ginger , finely chopped |
|
4 pieces | Green Chili , slit |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Black Pepper , to taste |
|
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.