Chicken cafreal

Chicken cafreal is a classic Goan dish and like all things Goan, this dish is an absolute winner. Chicken is marinated in a host of herbs and spices and then shallow fried to juicy perfectness!!! Goa was a Portuguese colony and most of the Goan cuisine is influenced by them. Chicken cafreal is no exception! There is a restaurant in Saligao - Florentines, that has in a big way made this dish popular among tourists and locals. Chicken cafreal is their signature dish. 

I have learnt this recipe from my mum in law, and over the years have cooked it innumerable times to hearty appreciation and appetites. It has strong strong spicy flavours and is an absolute must try. This is a dryish preparation with little thick sauce, so please plan your menu accordingly.

Recipe credit: Ms.Rozita Coutinho

Ingredients:

1. Chicken - 1 kg (cut, washed and drained)
2. Onions - 2 medium sized
3. Vinegar - 2 tbsp
4. Oil - As required
5. Salt - as per taste

Spices & herbs to be ground using little water:

1. Green chillies - 6 nos
2. Coriander leaves - 1 cup
3. Mint leaves - 1 cup
4. Ginger paste - 1 tbsp
5. Garlic paste - 1 tbsp
6. Cinnamon - 1 inch
7. Cloves - 6 nos
8. Green cardamom - 8 nos
9. Cumin - 1 tsp
10. Peppercorns - 10 nos

Method:

1. Marinate chicken in the ground spice paste, add salt to the marinade and refrigerate for 3 - 4 hours at least.
2. Slice onions finely and set aside.
3. In a large pan, big enough so that all the chicken pieces are in contact with the pan, heat oil, and fry the sliced onions.
4. Place the chicken pieces in a way, that ensure all pieces are touching the pan. On high heat, dehydrate the chicken and let it brown on all sides. 
5. Once the chicken is browned on all sides, reduce the flame and add the vinegar.
6. Add hot water as required for the chicken to cook, this should take about 15 minutes.
7. Check for taste and seasoning. Adjust the consistency as required. 
8.  Put off the flame and it's ready to be served.