Goan cuisine is known for its bold flavours and unique combinations of spices. One such dish that stands out is Chicken Cafreal. This aromatic and succulent chicken dish is a Goan delicacy that locals and tourists love. I am a Goan, and chicken cafreal is my family’s favourite Goan recipe. This recipe is a sure hit when I have guests visiting my home. The flavours of Chicken Cafreal are a perfect blend of Portuguese and Indian influences, making it an exceptional dish.
The Origins of Chicken Cafreal
Chicken Cafreal has a fascinating history in Goa that dates back to the Portuguese colonial era. While India was colonised by the British, Goa was under Portuguese rule for over 450 years. The Portuguese’s influence has permeated Goan homes and kitchens, creating a culture quite distinct from the rest of India.
The cafreal recipe originated in Mozambique which was also a Portuguese colony. It originates from a dish called Galinha piri-piri. The Portuguese brought the recipe to Goa where it underwent adaptations. Over the years, the dish evolved and was adapted to the local Goan palate, resulting in the unique flavours that it is known for today. Interestingly, a Portuguese friend commented that he had yet to taste any dish like the Goan chicken cafreal in Portugal.
Local Secrets Revealed
The key to the delicious flavours of Chicken Cafreal lies in its marinade. The main ingredients in an authentic chicken cafreal recipe are coriander, green chillies, garlic, ginger, cinnamon, cloves, and local Goan vinegar. Goan vinegar is made from toddy from the coconut palm. It has a more acidic flavour than apple cider vinegar. You may substitute it with synthetic cooking vinegar or apple cider vinegar, as coconut vinegar is not readily available. But if it is accessible, do not skip it.
The ingredients of the Goan chicken cafreal are ground with vinegar to form a thick paste, which is then used to marinate the chicken. The longer the chicken is marinated, the more flavorful it becomes. I like to marinate the chicken overnight. This also makes it a great dish to prepare ahead of time. If you are short of time, you can get away with marinating the chicken for half an hour. I usually prepare extra marinade and store it in the refrigerator for another meal. As the paste is made using vinegar, it stays well and does not spoil for at least a month.
The best cuts of chicken for chicken cafreal are the leg pieces. Traditionally, we do not remove the chicken skin. The fats from the skin added extra flavour and a crisp exterior, keeping the meat moist and enhancing the dish’s taste. The skin coated with the cafreal masala and seared over high flame has a unique flavour. However, I usually remove the skin now to avoid the additional fat.
To prepare Chicken Cafreal, we sear the marinated chicken and then braise it until tender and cooked through. The marinade infuses the chicken with its rich flavours, resulting in a dish that bursts with taste. We serve the dish typically with a side of potato wedges and a salad of carrots and beans. The combination of spices and herbs gives Chicken Cafreal a unique and tantalizing flavor that is sure to leave you wanting more.
Ingredients
- 1kg chicken thighs or drumsticks
- 100 gm bunch of fresh coriander
- 1/2 tsp black pepper
- 1-2 cinnamon sticks
- 8-10 pods of garlic
- 1tsp cumin seeds
- 4-5 green chillies
- 1/2 tsp turmeric powder
- 5-6 cloves
- 1 tsp granulated sugar
- 1/4 cup Goan coconut vinegar/apple cider vinegar
- 1 medium sized onion
Steps to the Perfect Chicken Cafreal
Start with slashing the chicken thighs of drumsticks to make deep cuts. This makes it easy for the marinade to penetrate the meat and add flavour to the chicken.
Apply lemon juice and 1/2 tsp of turmeric powder to the chicken and allow it to sit for half an hour. You can go ahead and skip this step if you are in a hurry. I like to maximise the use of turmeric powder in my cooking to benefit from its amazing properties.
Peel the onion. Make deep cuts to open up the inner layers. Roast the onion over an open flame till charred. This adds a nice smoky flavour to the dish.
Prepare the chicken cafreal recipe marinade: Add the coriander leaves, charred onion, garlic pods, green chillies and spices to a grinder/food processor. Add the vinegar and grind to a fine paste. You can add just enough water to make a thick paste if needed. You can store the marinade in the refrigerator for up to a month.
Apply 2-3 tbsp of the marinade to the chicken. You can keep it at room temperature for at least half an hour before cooking. I prefer to keep it overnight in the refrigerator.
To cook chicken cafreal, add a tbsp of butter to a thick, flat-bottomed skillet or saucepan. Throw in a few peppercorns, a cinnamon stick and a bay leaf for additional flavour.
Squeeze out the extra marinade from the chicken and place the chicken pieces skin side down on the pan. Sear the pieces over a high flame till brown.
Then add half a cup of water and another 2-3 tbsp of the reserved marinade.
Cover the pan and cook till the chicken cooks through. Adjust the gravy as per your preference.
Traditionally, chicken cafreal is served dry. However, my family and many others I know prefer to have a bit of a thick gravy on the side. Finish off the dish with a dash of tomato ketchup or puree. Purists might baulk at this last addition, but I swear it adds an additional tingle to your mouth. Some even add a dash of rum or the local liquor feni. I have never tried this as I have kids who devour this dish.
How to serve Chicken Cafreal
Chicken cafreal can be an appetizer or a main dish depending on how you prefer to serve it.
If you use small chicken pieces, you can serve chicken cafreal as an appetiser. It goes excellently with a chilled glass of beer.
As a main dish, you can serve it with a bit of gravy, a salad of carrots and french beans, potato wedges and crusty bread.
For carrot and beans salad: Cut carrots into thick juliennes. Remove the strings from the beans and cut to the same size as the carrots. Add a tablespoon of butter in a pan followed by a tablespoon of minced garlic. Add the vegetables and toss till cooked but still crunchy. Finish with salt and pepper.
For potato wedges: Cut potatoes into thick wedges. Mix with oil, 1/2 tsp turmeric powder and your choice of herbs. Line a baking tray with parchment. Add the potatoes, making sure not to overlap. Finish with salt and pepper. Roast at 230 C till cooked, about 20-30 minutes depending on the size of your wedges.
You can use the marinade for fish and vegetables as well. I will post a recipe on that soon. In the meantime, try out this recipe and let me know if you like it. In the comments, let me know which Goan recipes you would like to learn!
Chicken Cafreal
Equipment
- Heavy-bottomed skillet
- Mixer-grinder
Ingredients
- 1 kg chicken thighs or drumsticks
- 100 gm bunch of fresh coriander
- 1/2 tsp black pepper
- 1-2 cinnamon sticks
- 8-10 pods of garlic
- 1 tsp cumin seeds
- 4-5 green chillies
- 1/2 tsp turmeric powder
- 5-6 cloves
- 1 tsp granulated sugar
- 1/4 cup Goan coconut vinegar/apple cider vinegar
- 1 medium-sized onion
Instructions
- Start with slashing the chicken thighs of drumsticks to make deep cuts. This makes it easy for the marinade to penetrate the meat and add flavour to the chicken.
- Apply lemon juice and 1/2 tsp of turmeric powder to the chicken and allow it to sit for half an hour.
- Peel the onion. Make deep cuts to open up the inner layers. Roast the onion over an open flame till charred. This adds a nice smoky flavour to the dish.
- Prepare the chicken cafreal recipe marinade: Add the coriander leaves, charred onion, garlic pods, green chillies and spices to a grinder/food processor. Add the vinegar and grind to a fine paste. You can add just enough water to make a thick paste if needed. You can store the marinade in the refrigerator for up to a month.
- Apply 2-3 tbsp of the marinade to the chicken. Keep the marinated chicken at room temperature for at least half an hour before cooking.
- To cook chicken cafreal, add a tbsp of butter to a thick, flat-bottomed skillet or saucepan. Throw in a few peppercorns, a cinnamon stick and a bay leaf for additional flavour.
- Squeeze out the extra marinade from the chicken and place the chicken pieces skin side down on the pan. Sear the pieces over a high flame till brown.
- Then add half a cup of water and another 2-3 tbsp of the reserved marinade.
- Cover the pan and cook till the chicken cooks through. Adjust the gravy as per your preference.
- Finish with a dash of tomato ketchup or puree.
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