CHICKEN CAFREAL

Chicken Cafreal is a famous recipe brought down by Portuguese in Goa, State of India. It is actually originated in Mozambique from a dish called Galinha. Afterwards Portuguese adopted this recipe and made some changes in it before reaching Goa.  Traditional Goan Chicken Cafreal is not only popular among tourists but loved by all for its classic flavour. The main attraction for me about this recipe is its vibrant green colour. The colour of the gravy comes from the cafreal masala paste which is in vibrant green colour. The paste have a wonderful blend of aromatic spices which makes it tantalizing and delicious. Normally, it is prepared with whole chicken legs, but you can make them with thighs too.  I saw many posts from my foody friends which are basically from Goa, which cheered me to try this spicy chicken gravy. The lovely aroma of the gravy is so divine. You can use the cafreal masala for not only for making chicken but also for vegetarian recipes too, like mushrooms, paneer and vegetables. There are many variations to a Chicken Cafreal but as I am new for this Gaon Food Saffari, I searched the easiest version of it on net and tried it. Hope I made a justice with the recipe. Please feel free to add comments below in comment box, if you have visited this blog. Looking forward for your suggestions.

INGREDIENTS:

1 kg Chicken, cut into pieces

1-2 “Ginger

6-7 Garlic Cloves

 5-6 Green Chillies [accordingly]

1 Cup Chopped Fresh Coriander

½ Cup Mint Leaves

5-6 Spinach Leaves

2-3 Spring Onions

½ teaspoon Black Peppercorns

4-5 Cloves

½ tablespoon Poppy Seeds

2 Lemons

3 Medium Size Onions

30 ml Vinegar

8-10 Cashew Nuts

1 tablespoon Tamarind [optional]

½ tablespoon Cumin Seeds

1 tablespoon Garam Masala Powder

½ tablespoon Sugar

Salt to taste

1 teaspoon Turmeric Powder

Water

2-3 tablespoon Oil

Capsicum Rings for garnishing

METHOS:

STEP 1 – Make a fine paste using ginger, garlic, green chillies, peppercorns, cloves, coriander leaves, spinach leaves, mint leaves roughly chopped onions, cashew nuts, tamarind, poppy seeds, cumin seeds and garam masala.

STEP 2 – Marinade the chicken pieces with turmeric powder, salt, lemon juice for 10 minutes.

STEP 3 – After that, marinade it with the green paste and coat the chicken pieces well with the green masala.

STEP 4 - Keep aside for 3-4 hours.

Marinade overnight for the best results. If marinating more than 1 hour then keep it in refrigerator.  

STEP 4 – Heat oil in a wide pan.

Remove the marinated chicken pieces from the paste and fry well on either sides in covered pan.

Cook the chicken in small batches on low-medium heat.

Each batch should be cooked for about 10-15 minutes.

STEP 5 – Keep the cooked chicken aside.

STEP 6 – Now add some water, sugar, vinegar to the leftover gravy from the marinade.

STEP 7 – Add the green masala in a wide pan and boil it for 2-3 minutes.

STEP 8 –Then add the chicken pieces in it and cook the chicken in a covered pot for about 8-10 minutes.

STEP 9 – When the chicken is cooked well, switch off the heat.

Garnish with chopped coriander and capsicum rings and cover again for 2-3 minutes. Steam will cook the capsicum and soften it.  Serve it hot.  

Serve the hot and spicy green chicken gravy with chapatti, naan, paratha or steamed rice, some onion rings, lemon wedge and enjoy.