Chicken Cafreal
January 8, 2013

Traditional, tangy goan green fried chicken served with wheat bread (Poey). A dry version can also be served as an appetizer.

Cuisine Goan
Course Appetizers
Serves 6
Method Stovetop
Difficulty Easy
Cook Time 4   hour(s) 30   minute(s)
  • Cuisine Goan
  • Course Appetizers
  • Serves 6
  • Method Stovetop
  • Difficulty Easy
  • Cook Time 4   hour(s) 30   minute(s)
Ingredients
chicken (cut into big pieces)
1   kilogram
inch ginger
2  
cloves of garlic
8  
green chilies
5  
turmeric
1   teaspoon
pepper seeds
1/2   teaspoon
cloves
5  
green coriander
1   cup
poppy seeds (soak in water)(kuskus)
1/2   tablespoon
lemons
2  
onions
3  
rum (optional)
60   milli liters
vinegar
30   milli liters
cashew nuts
8-10  
tamarind
1   tablespoon
cumin seeds
1/2   tablespoon
sugar
1/2   tablespoon
garam masala powder
1   tablespoon
capsicum or green pepper
1  
salt to taste
 
water
 
oil for frying
50   milli liters
Instructions

1. Make a paste of ginger, garlic, green chilies, pepper powder, cloves, green coriander, 2 onions, cashew nuts, tamrind, poppy seeds, cumin seeds and garam masala powder.

2. Apply turmeric, salt, lemon to the chicken and then add the green blended paste and marinate for a minimum of 2 hours.

3. Pour oil in the frying pan on medium flame and fry the chicken on either sides, in a covered pan, this should take 10 to 15 minutes per batch, you should have 2 to 3 batches.

4. Move the left over gravy from the marinade to a pot, add some water, rum, vinegar, sugar, bring to boil for a couple of minutes, then add fried chicken, stir and heat for 8 - 10 minutes on medium flame in a covered pot.

5. Switch off the heat and Garnish with capsicum, sliced onion and cover the pot, the steam will cook and soften the capsicum and onion.

6. Serve hot with a quarter cut lime and Goan wheat bread - Poey.