By Nandini Bhushan
The coastal state of Goa is a popular tourist destination known for sun, sand, beach and good food. Hindus, Muslims and Christians are the three major communities of Goa that contribute to its culinary culture. The Goan food indeed is a contrasting influence of its rich history and legacy that is mainly inspired by Indian and Portuguese influences with an exciting blend of the East and the west. Let’s look into the Goan cuisine to know about the fun-loving land.
Also try: Indian Food Recipes: Kori Gassi
Chicken Cafreal
Chicken Cafreal is influenced by a Portuguese dish named Galinha Cafreal. This rustic, fiery, tangy and aromatic dish is often served as a side dish in Goa. The green-coloured cafreal masala is the magical ingredient that gives a distinct taste and texture to the Chicken Cafreal.
Ingredients
(Serves four to five people)
Chicken: 1 kg
Oil: 5 tsp
Salt as required
For marination
Chopped coriander leaves: 500 gms
Crushed ginger: 2 tsp
Garlic clove: 8 to 9
Peppercorn: 2 tsp
Cinnamon: 1
Cumin seeds: 2 tsp
Turmeric powder: 2 tsp
Green chilli: 8
Tamarind paste: 2 tsp
Step 1
In a blender add all the above-mentioned ingredients for marination and blend into a smooth paste.
Step 2
In a large bowl add the prepared cafreal masala paste to the chicken and evenly marinate each of the pieces with it.
Step 3
Set aside marinated chicken overnight or for almost three to four hours in the refrigerator.
Step 4
Before cooking, remove the marinated chicken from the fridge and let it come to room temperature.
Step 5
Heat oil in a thick bottom Kadai. Add the chicken pieces along with the marinade. Cook on high flame for five to six minutes stirring often so that the masala seals the chicken pieces.
Step 6
Next, reduce the heat and simmer the chicken for another 25 to 30 minutes stirring occasionally. If needed, sprinkle
water drops to prevent the masala from sticking to the bottom of the pan.
Step 7
Season with salt and turn off the flame. Serve hot with salad or bread roll.
