Cafreal


Frango à Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent.[1] It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese.

The generic preparation involves green chillies, fresh coriander leavesoniongarlicgingercinnamonpepperchillimaceclove powder and lime juice or vinegar. Chicken Cafreal is always made from whole chicken legs, flavoured with the spices and herbs mentioned and then shallow fried.[2] Chicken Cafreal is usually accompanied by potato wedges and lime wedges. It is a popular dish in the bars and taverns of the state. – Source: Wikipedia

This recipe s inspired by Late Wendell Rodricks

Cafreal – Chicken Cafreal

Ingredients

  • 1.5 kg. Chicken
  • 1 tsp. garam masala powder
  • 1 tsp. black peppercorns
  • ½ tsp. Turmeric powder
  • 1 bunch coriander leaves (about 100 gms)
  • 12 to 15 flakes garlic
  • 2” piece ginger
  • 6 green chillies (or to taste)
  • 10 cashewnuts
  • 2 Onions
  • 4 Tomatoes (deseeded) (Optional)
  • 2 tbsp. lemon juice
  • Salt to taste
  • 1 tbsp. Coconut oil
  • 2 tbsp. ghee or as required

Method

  1. Clean and cut the chicken into large pieces.
  2. Wash and set aside to drain.
  3. Grind to a paste the ingredients from garam masala to lemon juice alongwith the salt.
  4. Marinate the chicken with this masala. 
  5. Refrigerate overnight.
  6. Heat 2 tbsp ghee and fry the chicken in batches to light brown to seal the juices. 
  7. Set chicken aside
  8. Reserve the marinade.
  9. Add the coconut oil to the ghee left over from frying the chicken. 
  10. If not add a tbsp of ghee to a vessel, heat and fry the masala paste for 5 minutes till the raw smell disappears and fat leaves the masala. 
  11. Add the chicken, salt (if required), 1 cup hot water and cook till chicken is tender and gravy is thick. 
  12. Serve hot garnished with onion rings and lemon wedges.
  13. Repeated reheating gives a deeper color and improves the taste and texture of the gravy and the Cafreal just tastes better!

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