Chicken Cafreal a popular dish introduced into the Goan cuisine by the Portuguese. The aroma and flavour of this dish is simply divine and irresistible. It comes from the spicy green paste made with a combination of coriander leaves, green chillies and spices. The addition of cashewnuts and poppy seeds adds a rich texture to this dish. Usually prepared with chicken legs that are marinated overnight with the paste and then, either pan fried or grilled.
Aromatic, flavourful and succulent, this dish is irresistible. A treat for the taste buds and definitely, a crowd pleaser. Enjoy it with warm rice accompanied with potato and lime wedges.
Aromatic, flavourful and succulent, this dish is irresistible. A treat for the taste buds and definitely, a crowd pleaser. Enjoy it with warm rice accompanied with potato and lime wedges.
Chicken Cafreal (Galinha Cafreal)
(Serves 4)
Ingredients:
4 chicken legs or 2 legs and 2 breasts or 8 chicken thighs or 8 chicken drumettes
a pinch of sugar
2 tablespoons oil
1 tablespoon butter
a dash of rum (optional)
salt
Grind to a paste
2 cups of coriander leaves with stalk or a small bunch
6 long green chillies
1/2 onion
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
8 cloves
10 peppercorns
2 cinnamon sticks (1.5” each)
4 large cloves of garlic
1” piece of ginger
1 teaspoon poppy seeds or khus khus
6 cashewnuts
2 tablespoons vinegar
Method:
Remove skin from chicken legs. Discard the skin, wash legs and season with salt. Apply ground paste to the legs, cover bowl and leave chicken to marinate overnight in the refrigerator.
Heat a skillet pan with oil and add only the chicken legs. Keep the marinade aside. Sear the legs on all sides and then add the marinade. Add a little water to the marinade bowl, swirl and pour it into the pan. Cover pan and let chicken cook on medium heat. Stir chicken occasionally.
When chicken is almost cooked, remove the lid and let the moisture evaporate. Add butter, pinch of sugar, a tiny bit of bouillon cube to enhance flavour of the dish. At this stage, you can add a dash of rum too. If required, add some salt. Let gravy thicken and then shut off flame. Enjoy this green and divine chicken.
Note:
(Serves 4)
Ingredients:
4 chicken legs or 2 legs and 2 breasts or 8 chicken thighs or 8 chicken drumettes
a pinch of sugar
2 tablespoons oil
1 tablespoon butter
a dash of rum (optional)
salt
Grind to a paste
2 cups of coriander leaves with stalk or a small bunch
6 long green chillies
1/2 onion
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
8 cloves
10 peppercorns
2 cinnamon sticks (1.5” each)
4 large cloves of garlic
1” piece of ginger
1 teaspoon poppy seeds or khus khus
6 cashewnuts
2 tablespoons vinegar
Method:
Remove skin from chicken legs. Discard the skin, wash legs and season with salt. Apply ground paste to the legs, cover bowl and leave chicken to marinate overnight in the refrigerator.
Heat a skillet pan with oil and add only the chicken legs. Keep the marinade aside. Sear the legs on all sides and then add the marinade. Add a little water to the marinade bowl, swirl and pour it into the pan. Cover pan and let chicken cook on medium heat. Stir chicken occasionally.
When chicken is almost cooked, remove the lid and let the moisture evaporate. Add butter, pinch of sugar, a tiny bit of bouillon cube to enhance flavour of the dish. At this stage, you can add a dash of rum too. If required, add some salt. Let gravy thicken and then shut off flame. Enjoy this green and divine chicken.
Note:
- Important to marinate the chicken with the ground paste overnight in the refrigerator.
- Wait till the end to add salt. As the gravy thickens, the concentration in the flavour increases giving you an indication whether you need more salt or not.