CHICKEN CAFFREAL-THE PORTUGAL CONNECTION

I am a great lover of coastal cuisine. The unique Goan cuisine with Portuguese technique and robust flavours of Indian masala always satiates my taste buds.  One of my favourite Goan dishes is Chicken Caffreal. Chicken is marinated in a green spice paste for up to 24 hours and then pan-fried. The result is falling-off-the-bone tender, succulent chicken that is packed full of beautiful flavours of chilli, ginger, garlic, cilantro, lime and other spices.

I tweaked it little by adding a sauce made with dates and tamarind.

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INGREDIENTS

1kg chicken

1 boiled potato cut into squares(optional)

Salt to taste

Cooking oil 3 tbsp

For the Cafreal Masala (marinade):
7 – 8 Green Chillis (the hot ones)
A small bunch Cilantro
2 inch piece of Ginger
10-12 Cloves of Garlic
10 Peppercorns
1 Big Piece Cinnamon
1 teaspoon Cumin Seeds
1/2 teaspoon Turmeric Powder
A Small ball of Tamarind (substitute with Juice of 1/2 lime, if you can’t find this)
4 – 6 Cloves

For the date and tamarind sauce (my addition)

Dates -5

Raisins-few

Tamarind-a small ball

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Recipe

1st step is to make the paste out of all ingredients mentioned in the caffreal masala and nicely embalm the chicken pieces and leave it to rest overnight.

 

To make the sauce, take a wide bottom pan, empty the dates, raisins and tamarind and add some water to it put it on simmer till it cooks well for like 20 mins. Add some chilli powder and salt to it to balance out the sweetness.

Once the sauce and the masala is ready… time to pan fry the chicken with 3 tbsp of oil. To the oil goes in the sauce first and then the chicken pieces with the marinade.

Cook it well for 20 mins till the chicken is succulent. You can make the gravy by adding water to it. It’s completely optional.

I would love to get some feedback from your side.

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