Beloved to Goa on the Konkan coast of India is the iconic Chicken Cafreal. Not much has been documented about this recipe made with whole roasted and ground spices like Peppercorns, Cloves, Cumin seeds, Cinnamon and Poppy seeds, Vinegar, Green Chillies, Ginger & Garlic, Coriander, Turmeric, Tamarind pulp & Salt. This is rumored to have been brought over to Goa by the Portuguese from a colony they occupied in Africa. It’s also known to have been either called Galinha or derived from a recipe similar to Galinha which simply means fowl or Chicken.
Music by Malcolm Rodrigues & John & Alex
Here are the ingredients and steps to make this recipe!
Ingredients
1 tsp Cloves
1 tsp Cumin
1 tsp black Peppercorns
2 inch stick of Cinnamon
2 tsps of Khus Khus (White Poppy Seeds)
1 tsp Haldi or Turmeric
1/4 cup Coconut Vinegar
¼ cup sliced Garlic
¼ cup sliced Ginger
¼ cup sliced green Chillies
4 cups fresh Coriander (leaves and stems)
1 tsp piece of Tamarind soaked in 1/4 cup water
4 lbs skinned boneless Chicken Thigh
Instructions
Roast the whole spices – Cumin seeds, Peppercorns, Cloves, Cinnamon and Khus Khus together in a dry pan and leave aside to cool
Grind to a powder once cooled
In a food processor add the Vinegar and roughly chop the chillies, garlic and ginger and blend
Add 1/2 the coriander, the spices a tsp of Turmeric and some water to help it blend
Add the second half of the coriander, 1- 2 tsps of salt and the soaked Tamarind(be sure to remove any seeds)
Pour the mixture over the Chicken and leave to marinate for a few hours and preferably overnight
Shallow fry on all sides and bake in the oven for 30 mins if required
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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