Chicken Cafreal /Goan Chicken Cafreal

 Chicken Cafreal/Galinha Cafreal is a very popular goan dish after Goan sausages .Its a must try dish when you visit Goa.   On our every visit to Goa we always have cafreal and xacuti .Cafreal is a Portuguese style preparation with fresh coriander and spices and some vinegar .This is one goan dish after sausages which makes me drool.

My goan neighbour makes this often and had passed on the recipe to me .However I altered the amount of spices used and replaced the tamarind pulp with fresh lime juice. My neighbour and most of the Goans prefer  using tamarind pulp and they like it semi dry  which they enjoy with some poi(bread)But I prefer it to be on a drier side .
It can be  shallow fried ,I have pan fried it.You can also grill it.Served with some salad and fries makes a great appetizer. Perfect dish for your sunday meal..Try this yummy Cafreal you will definitely love it..

Ingredients:
750 gm Chicken (i used breast and thigh)
salt to taste
2 tsp lime juice
to grind to paste
a bunch of coriander leaves
5-7green chillies
1 tsp cumin seeds
2 inch Cinnamon
1/2 tsp poppy seeds/khas khas
8-10 peppercorns
5-6 cloves
3-4 green cardamon
8-10 garlic cloves
1.5 inch ginger
1/2 tsp turmeric powder
1.tbsp vinegar
1/2 tsp sugar
a small ball of tamarind

oil as needed to pan fry or shallow fry.

Method:

• Wash the Chicken pieces well and  make some slits/gashes  to marinate well.
• rub on some  lime and salt.
• Grind the spices along with the vinegar  to a smooth paste .
• apply  the paste well on the chicken and marinate well for 5-6 hours or overnight keeping it in the refrigerator.

• Adding little  oil Pan fry or grill till done .If you want the cafreal to be semi dry cook it on low flame till its done.
• You can also keep it oil free by cooking it on low flame on both sides.The chicken will cook in its own juices .
• Serve hot with some fries or some salad along and relish it the way it is or with pav/roti.

note:
You could also add tamarind pulp and skip the lime juice.
Some goans also grind onions with the spices if you wish too go ahead.
cook on med flame cover the lid and cook the chicken will leave its water ,if you want a semi dry gravy you can add little water while cooking.