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Chicken cafreal
Green masala chicken
Galinha cafreal — Goan chicken in a bright green coriander, chilli and lime masala
Cafreal came to Goa through Portuguese soldiers from Mozambique and became a fixture of the taverns and beach shacks around Panjim and Margao, where it is served with chips, a lime wedge and a cold drink. Chicken legs soak overnight in a vivid green paste of coriander, green chilli, garlic and warm spices, then fry slowly until the paste clings in dark, tangy patches. Chef's tip: use the coriander stems as well as the leaves; they carry most of the flavour and make the paste greener.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the green masala
- ½ oz mint leaves
- 6 cloves garlic
- 1 ⅝ in fresh ginger
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 4 cloves
- ¾ in cinnamon stick
- ½ tsp ground turmeric
- 3 tbsp lime juiceor white vinegar
- 1 ½ tsp salt
For the chicken
- 4 tbsp sunflower oil
- 1 onionthinly sliced into rings
- ¾ cup water
- 1 lime (optional)in wedges, to serve
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What you'll need
Fresh ingredients (9)
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Method
0/7 doneStep 1: Toast 1 tsp cumin seeds, 1 tsp black peppercorns, 4 cloves and ¾ in cinnamon stick in a dry pan over a low heat for 1 minute until fragrant, then grind them to a powder.
2 minStep 2: Blend the spice powder with 2 ⅛ oz fresh coriander, leaves and stems, ½ oz mint leaves, 5 green chillies, 6 cloves garlic, 1 ⅝ in fresh ginger, ½ tsp ground turmeric, 3 tbsp lime juice and 1 ½ tsp salt to a smooth, thick green paste, adding a spoonful of water only if the blender sticks.
Step 3: Cut 2–3 deep slashes into each piece of 2 ¼ lb bone-in chicken legs or thighs, skinless. Rub the paste in well, cover and marinate in the fridge for at least 2 hours, or overnight.
120 minStep 4: Heat 4 tbsp sunflower oil in a wide frying pan over a medium heat and fry 1 onion for 6–8 minutes until crisp and golden. Lift out and keep aside.
8 minStep 5: Shake the excess marinade off the chicken (keep it) and lay the pieces in the same oil. Brown for 4–5 minutes per side.
10 minStep 6: Pour the leftover marinade and ¾ cup water over the chicken. Cover, turn the heat to low and cook for 18–20 minutes, turning once, until the chicken reads 165°F/165 °F at the thickest part and the juices run clear. Common mistake: cooking on a high heat all the way through; the green paste burns dark and bitter before the chicken is cooked.
20 minStep 7: Uncover and cook for 3–5 minutes more, turning the pieces, until the masala thickens and clings. Rest for 5 minutes, top with the fried onions and serve with 1 lime, chips or bread.
8 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 44 g
- Carbs
- 6 g
- Fat
- 25 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chicken cafreal take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of fresh coriander, leaves and stems?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
- What can I use instead of mint leaves?
- Fresh coriander, same amount.
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