Chicken Cafreal (Goan recipe)
Goa has a long list of delicacies, but the CHICKEN CAFREAL stands out as an all-time favourite. It is hugely popular for the immensely flavoursome gravy and ofcourse, the fried potato that is usually served alongwith it.
A semi-dry chicken dish, which is a must-have when in Goa.
The Chicken Cafreal, was introduced into the Goan cuisine by the Portuguese soldiers, who were from Africa.
The Indian state of Goa is much loved for its natural beauty and the sea food. Its amazing cuisine is much sought after by tourists.  Goa is a paradise of sorts.
The naturally serene beauty brings in a sense of connection with the universe. If you do have time on hand, you must explore the tiny coastal state. It will amaze you that there are quite a few hidden gems, which are untouched by the hustling crowds. Sitting on one of these serene beaches, watching the sun go down is quite a moment and it simply cuts out the noise of this world. 😊😊
Usually, coconut is present in most of the Goan recipes, this is one of the few dishes which is made without coconut. The cafreal masala paste is a gorgeous green colour, which comes from the coriander leaves and green chillies.
Goans use toddy vinegar in this recipe. If you do not find one, you can simply use white vinegar, it works well too. A dash of white rum is also added to flavour the dish.
The trick here is to marinate the chicken in the gorgeous green masala for anywhere between an hour to overnight. This ensures the flavours are nicely seeped into the chicken. While the Cafreal is cooking the spices release their aroma and it is really tempting. One can’t wait to dig in.
The flavoursome chicken is best had with a tall glass of chilled lemonade to wash it all down. You can keep licking your fingers while you sip on the drinks.
Chicken Cafreal
Ingredients :
- 500 gms of chicken
- 2-3 tbsp cooking oil
- ½ tsp turmeric
- ½ tsp saltÂ
For Marination :
- 2 cups of fresh coriander leaves (washed)
- 8-10 whole black peppercorns
- 8-10 cloves
- 5-6 green chilies
- 1 stick of cinnamon, 2 inches
- 1 tbsp khus khus (poppy seeds)
- 1 tbsp of cumin seeds
- 1 tbsp tamarind
- 1 Inch fresh ginger
- 6-8 Cloves of garlic
- 2 tsp vinegar
- Salt to taste
Grind these spices alongwith the tamarind, coriander leaves and green chilliesÂ
Cafreal masala bursting with flavoursÂ
Method :
- Wash and cut chicken into big pieces.
- Marinate chicken with salt and turmeric
- Grind all the ingredients for marination with very little water to a smooth thick paste.
- Smear the paste over chicken pieces, cover and refrigerate overnight or 6-8 hours.
- Next day remove the chicken out .
- Heat a large skillet or a big saucepan.
- Add oil and spread it evenly in the saucepan.
- Keep the heat on medium high and arrange all the chicken pieces over the oil.
- Cover and cook for about 7-8 minutes.
- Remove the cover, flip the pieces. Add the vinegar & some salt to adjust the taste. Mix and let it cook covered for another 7-8 minutes.
- Remove the lid and cook further, until all the moisture evaporates and cafrael gets dry.
- Check with toothpick if the chicken is cooked.
- Once they start browning, remove from heat and serve.
