Goa x Italy
Cafreal chicken with sage gnocchi
A Goan green masala that refuses to be subtle, plus gnocchi crisp enough to keep up.
70 minTime
39 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original512kcalsame
39 gproteinsame
3 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Grind coriander, mint, chillies, garlic, ginger, vinegar, lemon, whole spices, pepper, cumin, turmeric and 1 tsp salt to a smooth green paste. Rub over the chicken and marinate 30 minutes in the fridge.
- 2Heat the oil in a heavy pan on medium high heat. Scrape the extra marinade off the chicken and keep it. Cook the chicken 6 minutes a side until charred and no pink remains inside. Rest on a board.
- 3In the same pan on medium heat, add the saved marinade and the water. Simmer 4 minutes, scraping up the browned bits.
- 4Boil the gnocchi in salted water at a gentle boil until they float, about 2 minutes. Drain well.
- 5Melt the butter in a non stick pan on medium high heat, add the sage for 30 seconds, then the gnocchi in one layer. Cook 3 minutes a side.
Serve it like this
Swoosh the green sauce across a warm plate with the back of a spoon, line the gnocchi along it and lean sliced chicken on top. Finish with crisp sage leaves.