Chicken Cafreal is a beloved dish from the coastal state of Goa, India. Known for its vibrant green color and aromatic flavors, this dish is a must-try for anyone who loves a good, hearty chicken recipe. Cafreal was introduced to Goa by the Portuguese, and it has since become a staple in Goan cuisine, alongside other favorites like Xacuti and Vindaloo. What sets Chicken Cafreal apart is its unique blend of fresh herbs and warm spices, creating a dish that is both flavorful and fragrant. Whether you’re preparing it for a festive occasion or a casual dinner, Chicken Cafreal is sure to impress with its delightful taste and enticing aroma.

It’s incredibly simple to prepare yet bursting with flavors. Its semi-gravy consistency makes it perfect to enjoy with rice or chapathi,.

Recipe

video recipe

Ingredients

To Grind to Paste:

• 1/4 cup coriander leaves
• 1/4 cup mint leaves
• 1 onion, sliced
• 1/2 capsicum, chopped roughly
• 7-8 garlic cloves
• 2-inch piece of ginger, chopped
• 6-7 green chilies
• 1/8 cup coriander seeds
• 1-inch cinnamon stick
• 2 cardamom pods
• 5 cloves
• 1 tsp cumin seeds
• 1 tsp peppercorns

Grind all these ingredients into a smooth paste.

For Marination:

• 1/2 kg chicken
• The prepared green paste
• 1/2 tsp vinegar
• 1/8 tsp turmeric powder
• 1 tsp salt
• Juice of 1/2 lemon

For Cooking:

• 1 tbsp oil (preferably coconut oil or any vegetable oil)

To Serve:

• Onion salad
• Lemon wedges

Instructions

1. Marinate the Chicken:
   • In a wide mixing bowl, add 1/2 kg chicken.
   • Pour in the prepared green paste.
   • Add 1/2 tsp vinegar, 1/8 tsp turmeric powder, 1 tsp salt, and the juice of 1/2 lemon.
   • Mix everything thoroughly so the chicken is well-coated.
   • Marinate for at least 1 hour to allow the flavors to infuse.
2. Cook the Chicken:
   • Heat 1 tbsp oil in a pan over medium heat.
   • Add the marinated chicken to the pan and fry for a minute.
   • Cover and cook the chicken on medium heat for about 15 minutes, stirring occasionally. The chicken will release its own juices, so additional water is not necessary. If needed, sprinkle a little water.
   • After 15 minutes, keep the pan half-open and continue to cook until the dish reaches a semi-gravy consistency.
   • Fry the chicken until it is cooked through, and the gravy thickens to your liking.
3. Serving:
   • Serve the Chicken Cafreal with onion salad and lemon wedges. It pairs beautifully with chapathi or rice.

Step pics

In a blender, take fresh coriander leaves

fresh and cleaned mint leaves

take green chillies, ginger, garlic, coriander seeds, capsicum

also add spices: cinnamon, cardamom, cloves,

cumin seeds, peppercorns and grind everything to a paste

take the chicken and add the prepared paste to it

add vinegar

salt and turmeric powder

little bit of lemon juice

mix everything and let it marinate for an hour.

heat 1 tbsp oil in a pan

add marinated chicken to it and fry for a minute

close and cook until chicken is done.

open and mix it in between.

keep it half opened, to let it dry but slowly

cook until it achieves a semi gravy consistency

serve it with salad and lemon wedges.

Expert Tips

1. Marination: Marinate the chicken for at least 1 hour to let the flavours soak in. The longer, the better!
2. Fresh Herbs: Use fresh coriander and mint leaves for the best flavour.
3. Adjust Spice: If you prefer less heat, reduce the green chilies or remove the seeds before grinding.
4. Cooking: Cook the chicken on medium heat to ensure even cooking without burning the spices.
5. Serving: Serve hot with rice or chapathi, and add a squeeze of lemon juice just before eating to enhance the flavours.

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