Goan · serves 2

Chicken Cafreal

Bright green, herb-heavy Goan chicken. Almost no gravy, all coating.

40 min Some work Non-vegetarian

Ingredients

  • 6 chicken legs, slashed
  • 2 cups coriander with stems
  • 1/2 cup mint
  • 6 green chillies
  • 10 garlic cloves
  • 1 inch ginger
  • 1 tsp cumin
  • 6 peppercorns
  • 4 cloves, 1 inch cinnamon
  • 2 tbsp vinegar
  • 3 tbsp oil

Method

  1. Blend coriander, mint, chillies, garlic, ginger, all the whole spices and vinegar into a thick green paste. Use the coriander stems — that's where the flavour is.
  2. Slash the chicken to the bone and rub the paste in. 2 hours in the fridge.
  3. Wide pan, oil, chicken skin side down. Cook uncovered on medium 6 minutes.
  4. Turn, add any leftover marinade and 1/2 cup water. Cover, 20 minutes.
  5. Uncover and cook off all the liquid until the paste clings and darkens.
  6. Lemon and thin potato chips on the side, as they do in Goa.

Questions people ask about Chicken Cafreal

How long does Chicken Cafreal take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Chicken Cafreal?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken Cafreal ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Chicken Cafreal vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken Cafreal?

Lemon and thin potato chips on the side, as they do in Goa. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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