Chicken Cafreal

Chicken Cafreal

When you think of Goan food, you automatically start salivating. And, you may be surprised to discover that there is much more to the Goan diet than “sea-food” and “fish curry-rice.” Today we have a typical Goan dish to tickle your taste buds and transport you to a world of blue skies and sun-kissed beaches. On a menu card level, this is called chicken cafreal!This spicy chicken dish that is very similar to the famous Portuguese Peri- Peri sauce from which it is influenced is marinated with fresh coriander leaves, green chilies, garlic, ginger, cinnamon and cloves for a full bodied flavor.

Chicken Cafreal should be eaten with pav (means bread, the word indicates Goa’s Portuguese past) to soak up all the yummy juices.

Ingredients (for 4 portions):
For the marinade:

  • 200 gm Coriander leaves
  • 30 gm Green Chilies
  • 30 gm Garlic
  • 20 gm Ginger
  • 20 gm Mint leaves
  • 4 lemons
  • 8 Cloves
  • 1 Cinnamon Stick
  • 30 ml Rum
  • 5 gm Sugar
  • Salt to taste
  • 20 ml of oil
  • 6 pieces of Chicken Breast
  • 150 gm Potato cut into quarters

Method:
1. Paste all the ingredients prepared for marinade in an electric blender.
2. Marinate chicken breast and quarters of potatoes in the ground paste for 2 hours.
3. Heat the oil in a flat bottom pan and cook the chicken and potatoes.
4. Remove Chicken & Potatoes and arrange them nicely on a platter.
5. Add the excess marinade and cook till it leaves oil.
6. Pour the cooked marinade over the chicken.

Chicken Cafreal is often called the “tandoori chicken of Goa” and is usually garnished with
roasted tomatoes and garlic.

 

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