Meals · Goa

Chicken Cafreal

Goan chicken marinated in a sharp green masala of coriander, chilli, whole spices and vinegar, then pan-fried until the masala clings and chars.

Prep 20 min · Cook 35 min · Total 55 min + 4 hr marinade · Serves 4

Ingredients

Chicken

• 1 kg Chicken, skinless bone-in pieces
• 1 tbsp Lime juice
• ½ tsp Salt

Green masala

• 1 bunch Coriander, leaves and tender stems
• ½ cup Mint leaves
• 6 Green chillies
• 8 cloves Garlic
• 2 inch Ginger
• 1 inch Cinnamon stick
• 6 Cloves
• 1 tsp Black peppercorns
• 1 tsp Cumin seeds
• 1 tbsp Coriander seeds
• ½ tsp Turmeric
• 3 tbsp Vinegar
• 1 tsp Salt

To cook

• 3 tbsp Oil
• 1 Onion, thinly sliced

Method

1. Prep the chicken. Prick the chicken pieces all over with a fork or make shallow slashes. Rub with the lime juice and salt.
2. Grind the masala. Lightly toast the cinnamon, cloves, peppercorns, cumin and coriander seeds. Grind to a powder, then add the coriander, mint, chillies, garlic, ginger, turmeric, vinegar and salt and blend to a smooth, thick green paste with as little water as possible.
3. Marinate. Coat the chicken thoroughly in the masala, cover and refrigerate for at least 4 hours or overnight.
4. Brown the onion. Heat the oil in a wide heavy pan and fry the onion until golden.
5. Cook the chicken. Add the chicken in one layer, scraping in all the marinade. Cook over medium heat for 5 minutes, then add 1/2 cup water, cover and cook on low until the chicken is tender, turning once.
6. Fry it dry. Uncover, turn up the heat and fry, turning the pieces, until the masala thickens, clings to the chicken and catches in spots.

Tips

In Goan bars cafreal comes with thin potato chips, a wedge of lime and a pao; it's just as good with rice and a simple salad.