non-vegetariansoy-free
goan
Goan Fish Curry, Steamed Rice and Koshimbir
40 min
735 cal
38gProtein
87gCarbs
28gFat
3Recipes
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Aromatic, perfectly spiced chicken cafreal puffs - a protein-packed, flavorful snack for any time!
This classic Goan dish features tender chicken marinated in a vibrant, spicy green paste of fresh cilantro, chillies, and aromatic spices. It's pan-fried to perfection, resulting in a tangy and flavorful semi-dry curry.
Serving size: 1 serving
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Aromatic, perfectly spiced chicken cafreal puffs - a protein-packed, flavorful snack for any time!
This goan dish is perfect for snack. With 459.87 calories and 31.5g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Cafreal Masala: In a grinder or blender, combine the coriander leaves, green chillies, ginger, garlic, cinnamon, cloves, peppercorns, and cumin seeds. Add the turmeric powder, tamarind paste, vinegar, salt, and sugar. Blend everything into a smooth, thick paste. Add a tablespoon of water only if necessary to help it grind.
Marinate the Chicken: Make a few shallow cuts or slits on the chicken pieces with a knife. Coat the chicken thoroughly with the prepared green masala paste, ensuring it gets into the slits. Cover and let it marinate for at least 30 minutes in the refrigerator. For best results, marinate for 2-4 hours.
Fry the Potatoes and Onions: Heat oil in a wide, heavy-bottomed pan over medium heat. If using potatoes, fry the slices until they are light golden brown and cooked through. Remove with a slotted spoon and set aside. In the same oil, add the sliced onions and sauté until they turn soft and golden brown, about 5-6 minutes.
Cook the Chicken: Place the marinated chicken pieces in the pan in a single layer. Reserve any leftover marinade. Cook for 4-5 minutes on each side until the chicken gets some color. Add the remaining marinade to the pan, reduce the heat to low, cover the pan, and let it cook for 15-20 minutes, or until the chicken is tender and fully cooked. The internal temperature should reach 165°F (74°C). Stir occasionally to prevent the masala from sticking and burning.
Finish and Serve: Once the chicken is cooked, add the fried potato slices back to the pan. Gently mix everything together and cook for another 2 minutes. Serve hot with Goan pao (bread), rice, or a simple salad.