A classic Goan delicacy featuring tender chicken marinated in a vibrant, spicy green paste of fresh cilantro, mint, and aromatic spices. This pan-fried chicken is bursting with herby and tangy flavors, perfect for a memorable meal.
Prep20 min
Cook30 min
Servings4
Serving size: 140 g
403cal
48gprotein
8gcarbs
20g
Ingredients
800 g Chicken (Bone-in, curry cut pieces)
2 cup Coriander Leaves (Tightly packed, with tender stems)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crispy, golden-brown potato cubes tossed with simple South Indian spices. A perfect and quick side dish that pairs wonderfully with rice, sambar, or rasam, ready in just 30 minutes.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Goan Chicken Cafreal, Steamed Basmati Rice, Potato Fry and Kachumber Salad
Aromatic Chicken Cafreal with energy-giving potato fry & tangy salad – a perfectly spiced, protein-packed delight!
This goan dish is perfect for lunch. With 945.13 calories and 57.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Black Peppercorns
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
3 tbsp White Vinegar (Use toddy vinegar for authentic taste)
0.5 tsp Sugar (Helps balance the flavors)
1.5 tsp Salt (Adjust to taste)
4 tbsp Vegetable Oil (For frying)
2 tbsp Water (As needed for grinding the paste)
Instructions
1
Prepare the Cafreal Marinade
In a small, dry pan over low heat, toast the cinnamon stick, cloves, black peppercorns, and cumin seeds for 1-2 minutes until they release a fragrant aroma. Remove from heat and let them cool completely.
In a high-speed blender, combine the toasted spices, coriander leaves, mint leaves, green chilies, ginger, garlic, chopped onion, turmeric powder, vinegar, sugar, and salt.
Blend to a smooth, thick paste. Add 1-2 tablespoons of water only if needed to help the blades move.
2
Marinate the Chicken
Clean the chicken pieces and pat them completely dry with paper towels. Using a knife, make 2-3 shallow gashes on the thicker pieces.
In a large bowl, add the chicken and the prepared green marinade. Use your hands to rub the paste all over the chicken, ensuring it gets into the gashes.
Cover the bowl and refrigerate for at least 4 hours, or ideally overnight for maximum flavor penetration.
3
Shallow-Fry the Chicken
Heat the vegetable oil in a wide, heavy-bottomed skillet or pan over medium-high heat.
Once the oil is hot, carefully place the marinated chicken pieces in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
Fry the chicken for 7-8 minutes on the first side without moving it, allowing a nice brown crust to form.
Flip the pieces and fry for another 6-7 minutes on the other side until similarly browned.
4
Slow-Cook to Finish
Reduce the heat to low. If you have any leftover marinade in the bowl, scrape it out and add it to the pan.
Cover the pan with a tight-fitting lid and let the chicken cook for 10-15 minutes, stirring occasionally to prevent sticking.
The chicken is done when it is tender, juicy, and the internal temperature reaches 165°F (74°C). The masala should be thick and clinging to the chicken pieces.
5
Serve
Once cooked, let the chicken rest in the pan for 5 minutes.
Serve hot, garnished with fresh onion rings and a wedge of lime. It pairs perfectly with Goan poi, pav, or steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Potatoes (About 3-4 medium, peeled and cut into 1/2-inch cubes)
4 cups Water (For soaking the potatoes)
4 tbsp Vegetable Oil (Or any neutral cooking oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Optional, for added crunch)
10 leaves Curry Leaves (Fresh or dried)
0.25 tsp Hing (Use gluten-free hing for a gluten-free dish)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Potatoes
Peel the potatoes and chop them into uniform 1/2-inch cubes.
Place the cubes in a large bowl of cold water and let them soak for 10-15 minutes. This removes excess starch and helps them get crispy.
Drain the potatoes completely using a colander and pat them thoroughly dry with a kitchen towel. This step is crucial to prevent splattering and to ensure they fry well.
2
Temper the Spices
Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter, which should take about 30 seconds.
Add the urad dal and fry for about 1 minute until it turns a light golden brown.
Carefully add the curry leaves and hing, and sauté for another 30 seconds until the leaves are crisp and fragrant.
3
Cook the Potatoes
Add the dried potato cubes to the pan. Sprinkle with turmeric powder and salt.
Stir well to ensure all the potato pieces are evenly coated with the oil and spices.
Spread the potatoes in a single layer. Cover the pan and cook on low-medium heat for 5-7 minutes, until they are about 50% cooked and slightly tender when pierced with a fork.
4
Fry Until Crispy
Uncover the pan and increase the heat to medium.
Continue to cook for another 10-12 minutes, stirring gently every 2-3 minutes.
Allow the potatoes to form a golden-brown crust on the bottom before flipping. Avoid stirring too frequently as this will prevent them from becoming crispy.
Cook until the potatoes are tender on the inside and crisp and golden on the outside.
5
Add Final Spices and Serve
Once the potatoes are perfectly cooked, reduce the heat to low.
Sprinkle the red chili powder over the potatoes and mix gently to coat them evenly.
Cook for one more minute, being careful not to burn the chili powder.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
