Name: Chicken Cafreal
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings (150 g each)
Cuisine: goan
Ingredients: 600 g chicken (bone-in, curry cut pieces like thighs or drumsticks); 2 cup coriander leaves (packed, with tender stems); 8 pcs green chillies (adjust to your spice preference); 1.5 inch ginger (roughly chopped); 10 pcs garlic (cloves); 1 inch cinnamon stick; 5 pcs cloves; 1 tsp black peppercorns; 1 tsp cumin seeds; 0.5 tsp turmeric powder; 1 tbsp tamarind paste; 2 tbsp white vinegar; 1.5 tsp salt; 0.5 tsp sugar (to balance flavors); 1 pcs onion (medium, thinly sliced); 2 pcs potato (medium, peeled and sliced into 1/4 inch rounds (optional)); 4 tbsp vegetable oil (for frying); 0 water (for grinding)

CraftMyMeals

Chicken Cafreal Recipe | CraftMyMeals | CraftMyMeals

Ingredients

For 4 servings

600 g chicken (bone-in, curry cut pieces like thighs or drumsticks)
2 cup coriander leaves (packed, with tender stems)
8 pcs green chillies (adjust to your spice preference)
1.5 inch ginger (roughly chopped)
10 pcs garlic (cloves)
1 inch cinnamon stick
5 pcs cloves
1 tsp black peppercorns
1 tsp cumin seeds
0.5 tsp turmeric powder
1 tbsp tamarind paste
2 tbsp white vinegar
1.5 tsp salt
0.5 tsp sugar (to balance flavors)
1 pcs onion (medium, thinly sliced)
2 pcs potato (medium, peeled and sliced into 1/4 inch rounds (optional))
4 tbsp vegetable oil (for frying)
0 water (for grinding)

Nutrition per Serving

434

Calories

38g

Protein

29g

Carbs

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.