Goan Chicken Cafreal

Cafreal came to Goa from Portuguese Africa and became a Goan tavern classic. Chicken is soaked in a green paste of fresh coriander, green chillies, garlic, ginger and spices with vinegar or lime, then fried until the edges char.

Serve with fried potatoes (chips), salad and pão, or with rice.

• Serves 4
• Prep 20 min
• Marinate 120 min
• Cook 30 min
• gluten-free · dairy-free · Spicy
• Famous in Goa

Ingredients

• 1 kg chicken pieces (legs and thighs), skin off, slashed
• Green paste: 1 large bunch coriander with stems, 6 green chillies, 10 garlic cloves, 4 cm ginger, 1 tsp cumin seeds, 1 tsp peppercorns, 6 cloves, 3 cm cinnamon, 4 green cardamom, ½ tsp turmeric, 3 tbsp vinegar or lime juice
• 1 tsp salt
• 3 tbsp oil
• 1 onion, sliced into rings
• Lime wedges

Method

1. Grind all ingredients for the green paste with a little water until smooth.
2. Rub the paste and salt into the chicken and marinate at least 2 hours, better overnight.
3. Heat the oil in a wide pan and fry the onion rings until golden; take them out.
4. Add the chicken (keep the marinade) and fry on medium-high heat until browned on all sides, 8–10 minutes.
5. Add the marinade and 100 ml water, cover and cook 15 minutes until done. Uncover and fry until dry and lightly charred. Top with the onion and serve with lime.

Tip: Grill the marinated chicken on a barbecue for an even better char.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.