Chicken Cafreal
The spicy Chicken Cafreal was introduced into Goan cuisine by African soldiers from Mozambique who served under the Portuguese. Marinating succulent chicken in a special cafreal paste, with a fragrant blend of coriander, mint, green chillies, and a hint of lime, creates a bold flavour that promises a burst of herby freshness and a spicy kick. As you savour each flavourful morsel, let the aroma of the herbs and spices transport you to the vibrant markets, taverns, and coastal kitchens where this dish originated. Whether grilled or pan-fried to perfection, this dish will transform your dining experience into a festive affair.
“Afro-Portuguese spin, please "
“Afro-Portuguese spin, please "
Prep Time
30 mins
Cook Time
25 mins
Serving Size
2
Ingredients
- 250 gms Chicken
- 2 tsp Ginger Garlic Paste
- 1 Bunch Coriander Leaves
- Few Mint Leaves
- 4-5 Green Chilies
- 3 Cloves (Laung)
- 1 Cinnamon Stick (Dalchini)
- 1 tsp Pepper Powder
- 2 tbsp Vinegar
- 1 tsp Turmeric Powder (Haldi)
- Salt to taste
- Oil
Method
- Clean and pat dry the chicken pieces.Make slits on the chicken to allow the marinade to penetrate.
- In a blender, combine garlic, ginger, green chillies, fresh coriander leaves, fresh mint leaves, cumin seeds, coriander seeds, turmeric powder, black pepper powder, vinegar, and salt.Blend into a smooth paste.Adda little water to facilitate blending.
- Rub the marinade all over the chicken pieces, ensuring they are evenly coated.Cover and refrigerate for at least 2 hours, or preferably overnight.
- Brush the baking tray with some oil, place the marinated chicken and bake at 180*C for 18minutes or until desired colour.
- Serve the chicken cafreal hot, garnished with lemon wedges.You can also serve with sliced onions and tomatoes on the side.
