Chicken Cafreal

Chicken Cafreal is a flavorful and aromatic Goan dish with Portuguese roots. This dish features succulent chicken pieces marinated in a vibrant blend of fresh coriander, mint, green chilies, and spices, giving it a distinctive green color. The marinated chicken is then cooked in a rich gravy made with onions, ginger-garlic paste, tomato puree, and coconut milk. The result is a spicy and fragrant chicken curry with a perfect balance of heat and herbal notes. Chicken Cafreal is traditionally served with bread or rice, making it a delightful and exotic dish that captures the essence of Goan cuisine.

Here’s a detailed recipe for making Chicken Cafreal:

Ingredients:

For Marination:

• 1 kg chicken, cut into pieces
• 1 cup fresh coriander leaves (cilantro), chopped
• 1/2 cup mint leaves, chopped
• 10-12 green chilies, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon black pepper powder
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 4-5 cloves
• 4-5 green cardamom pods
• 1 cinnamon stick
• Salt to taste
• 1 cup yogurt

For Gravy:

• 2 large onions, finely sliced
• 2 tablespoons ginger-garlic paste
• 1/2 cup tomato puree
• 1/2 cup coconut milk
• Salt to taste
• Oil for cooking

Instructions:

Marination:

1. Prepare the Spice Mix:
   • Dry roast coriander seeds, fennel seeds, cloves, green cardamom pods, and cinnamon stick until aromatic. Grind them into a fine powder.
2. Marinate the Chicken:
   • In a blender, combine fresh coriander leaves, mint leaves, green chilies, ginger-garlic paste, turmeric powder, cumin powder, black pepper powder, the ground spice mix, and salt.
   • Add yogurt and blend everything into a smooth paste.
   • Marinate the chicken pieces in this mixture. Cover and refrigerate for at least 4 hours or preferably overnight for the flavors to infuse.

Cooking:

1. Cook the Onions:
   • Heat oil in a pan, add sliced onions, and sauté until golden brown.
2. Add Ginger-Garlic Paste:
   • Add ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.
3. Add Marinated Chicken:
   • Add the marinated chicken along with the marinade. Cook on medium heat until the chicken is browned and the raw smell of the marinade disappears.
4. Add Tomato Puree:
   • Add tomato puree and continue cooking for another 5-7 minutes.
5. Add Coconut Milk:
   • Pour in coconut milk, mix well, and simmer until the chicken is cooked through and the flavors meld together. Adjust salt to taste.
6. Finish Cooking:
   • Cook until the gravy thickens to your desired consistency and the chicken is tender.
7. Serve:
   • Chicken Cafreal is traditionally served with bread or rice. Garnish with fresh coriander leaves before serving.

Enjoy the rich and aromatic Chicken Cafreal! Adjust the green chilies according to your spice preference.