Goan Chicken Cafreal Recipe

Chicken Cafreal

Chicken Cafreal‘ is an aromatic, delicious and low-effort recipe from beautiful coastal state – Goa, India. Cafreal was introduced to Goan Cuisine by the Portuguese which is traditionally served with fried potatoes. Recipe is pretty straightforward where chicken is marinated and cooked with cafreal masala. This cafreal paste is a fiery, flavour-packed blend of coriander, chillies and bunch of whole spices. And that’s how recipe gets it’s dark green colour. Unlike other Goan recipes, this one doesn’t require any coconut while prepared using simply cafreal masala.

This aromatic chicken recipe has warmth, subtle heat from chillies and freshness of coriander. It is best enjoyed with dinner rolls or traditional Goan buns, but its so good that you can indulge on its own. And don’t forget to serve fried potatoes along with it, they taste delectable with cafreal masala. A little coriander looks good too when sprinkled over the top with lime wedges.

Chicken Cafreal

Ingredients:

800 gms of chicken (I have used curry cuts)

3 tightly packed cups of fresh coriander along with stems

4 green chillies (adjust chillies as per heat)

4-5 garlic cloves

2 inch long ginger

2 bay leaves

1/2 tsp black peppercorns

1 tsp cumin seeds

5-6 cloves

2 inch long cinnamon sticks

1/2 lime juice

1 tsp turmeric powder

salt as per taste

2 large potatoes

1 tbsp oil

Water as required

Freshly chopped coriander and lime wedges for serving

Method:

Wash chicken pieces and if required give gashes to bigger pieces. Preferably, use chicken with bones, it tastes best in the recipe. Season with salt.

Start preparing cafreal masala – Add coriander leaves, chilies, garlic, ginger, cumin seeds, cloves, cinnamon, bay leaves, lime juice to blender jar and form a thick, fine paste.

Marinate the chicken with thick cafreal paste. Overnight marination is preferred otherwise marinate for 45-60 minutes.

Once enough marinated, warm the oil in a large frying pan over a high heat.

Fry the marinated chicken pieces in hot oil over medium heat.

Meanwhile, slice the washed potatoes. I use potatoes with skin but if liked, you can de-skin the potato. You can either slice them or make wedges.

Transfer the sliced potatoes to hot pan.

Season with salt and fry them on medium heat. Add oil as required.

When chicken is almost 80% cooked, add about 1 cup of water and cook it further.

Allow to cook for another 8-10 minutes or until chicken is completely cooked. Once chicken is ready, colour of the gravy also changes to dark green.

You can adjust the consistency of gravy and add water accordingly. I like to keep thick gravy or dry.

Check seasoning and add salt if required.

Also check our potatoes, cook them golden brown from both sides.

Spicy- juicy chicken cafreal is ready, serve it with potatoes. It tastes delicious with some crusty bread.

I hope you enjoyed this post and do let me know incase of any feedback/suggestions.

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Chicken Cafreal

Recipe

Goan Chicken Cafreal

Goan Chicken Cafreal

Shraddha Govekar
This aromatic goan chicken recipe has warmth, subtle heat from chillies and freshness of coriander. It is best enjoyed with dinner rolls or traditional Goan buns, but its so good that you can indulge on its own. And don’t forget to serve fried potatoes along with it, they taste delectable with cafreal masala.
Prep Time 30 minutes
Cook Time 45 minutes
Marination 1 hour
Total Time 2 hours 15 minutes
Course Appetizer, Mains
Cuisine Indian
Servings 3 people

Ingredients
  

  • 800 gms chicken curry cuts
  • 3 cups fresh coriander
  • 2 nos large potatoes
  • 4 nos green chillies adjust as per heat
  • 4-5 nos garlic cloves
  • 2 nos bay leaves
  • 5-6 nos cloves
  • 1/2 nos lime juice
  • 2 inch cinnamon stick
  • 2 inch ginger
  • 1 tsp cumin seeds
  • 1/2 tsp whole black peppers
  • 1/2 tsp turmeric powder
  • 1 tbsp oil
  • salt as per taste
  • water as required

Instructions
 

  • Wash chicken pieces and if required give gashes to bigger pieces. Preferably, use chicken with bones, it tastes best in the recipe.
  • Season with salt.
  • Start with preparing cafreal masala – Add coriander leaves, chilies, garlic, ginger, cumin seeds, cloves, cinnamon, bay leaves, lime juice to blender jar and form a thick, fine paste.
  • Marinate the chicken with thick cafreal paste. Overnight marination is preferred otherwise marinate for 45-60 minutes.
  • Once enough marinated, warm the oil in a large frying pan over a high heat.
  • Fry the marinated chicken pieces in hot oil over medium heat.
  • Meanwhile, slice the washed potatoes. I use potatoes with skin but if liked, you can de-skin the potato. You can either slice them or make wedges.
  • Transfer the sliced potatoes to hot pan.
  • Season with salt and fry them on medium heat. Add oil as required.
  • When chicken is almost 80% cooked, add about 1 cup of water and cook it further.
  • Allow to cook for another 8-10 minutes or until chicken is completely cooked.
  • Once chicken is ready, colour of the gravy also changes to dark green.
  • You can adjust the consistency of gravy and add water accordingly. I like to keep thick gravy or dry.
  • Check seasoning and add salt if required.
  • Also check our potatoes, cook them golden brown from both sides.
  • Spicy- juicy chicken cafreal is ready, serve it with potatoes. It tastes delicious with some crusty bread.

Notes

  • Preferably use chicken with bone, it adds wonderful flavours.
  • Overnight marination is preferred otherwise allow to marinate for at least 1 hour.
  • It’s a spicy dish but you can adjust the heat as required.
  • Adjust the consistency of gravy as desired.
Keyword chicken, dinner, easy recipes

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