Cafreal is a spicy chicken preparation consumed widely state of Goa. The preparation originated from the Portuguese colonies in the African continent. It was introduced into the Goan cuisine by the Portuguese.
I have had this dish in 2 ways, one is fully frying the marinated chicken without leaving any masala behind. This Cafreal chicken is dry and can be served with salads.
The other version is to slow cook the marinated chicken along with the extra green masala. This goes well with any kind of bread.
Either ways its again one of my favorite Goan dishes.
Ingredients:
Chicken - 1/2 kg or 500 gms, with bone - medium pieces
Green Chillies - 8
Coriander leaves - 6 stocks
Ginger - 2 inch piece
Garlic - 8 garlic cloves
Poppy seeds or Khus Khus - 1/2 tbsp
Peppercorns - 6
Cinnamon - 1 inch piece
Cumin or Jeera - 1 tsp
Turmeric or Haldi - 1 tsp
Tamarind - 1 small lemon sized ball
Cloves - 4
Oil - 2 tbsp
Butter for frying - 100 gms
(You could use Olive oil or Ghee too)
Sugar - 1 tsp
Salt to taste
Method:
Grind all the ingredients (leaving butter, salt and sugar) into a fine paste. It will be green in color.
Marinate the chicken pieces with this green masala. Keep the chicken overnight in refrigerator. Even 2 hours is good, but the longer you store it tastes better.
Take a wok or deep fry pan, keep on low heat, shallow fry the chicken pieces removing the marinate masala as much as possible and then remove from the pan.
In a separate pan, add the butter, stir fry the leftover marinated masala, add salt and sugar. When the masala is fried well, it will ooze out oil, now add the fried chicken to it and cover and cook it chicken is soft and cooked.
Serve with salad or bread.
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