Goa

Chicken cafreal

Name: Chicken cafreal
Total time: 1 h
Yield: 4 servings
Cuisine: Goan
Ingredients: 800 g large pieces chicken, curry cut (bone in chicken, small pieces); 2 big bunches coriander leaves (cilantro); a handful mint leaves; 5 green chilli; 10 cloves garlic; 1 1/2 inch ginger; 4 cloves 1 inch cinnamon, 2 cardamom whole spices; 1 tsp black pepper; 1 tsp cumin seeds; 1/2 tsp turmeric (ground turmeric); 1 1/2 tbsp vinegar; 1 tbsp lemon juice; 1 medium sliced onion; 3 tbsp cooking oil (vegetable oil); Salt, to taste; 1/2 cup water

Chicken in a fierce green coriander masala, pan fried till charred. Goa's greenest party trick.

60 minTime

40 gProtein each

mediumSpice

A green masala with a long journey1 chapter · 1 min read

Make it your way

Grandma's wayGoan tavern style.

The original

430kcalsame

40 gproteinsame

2 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)800 g, large pieces

Coriander leaves (cilantro)2 big bunches

Mint leavesa handful

Green chilli5

Garlic10 cloves

Ginger4 cm

Whole spices4 cloves, 1 inch cinnamon, 2 cardamom

Black pepper1 tsp

Cumin seeds1 tsp

Turmeric (ground turmeric)½ tsp

Vinegar1½ tbsp

Lemon juice1 tbsp

Onion1 medium, sliced

Cooking oil (vegetable oil)3 tbsp

Saltto taste

Water½ cup

Method

5 steps

1Grind coriander, mint, green chilli, garlic, ginger, whole spices, pepper, cumin, turmeric, vinegar, lemon and salt to a smooth paste.
2Slash the chicken and coat thickly with the paste. Marinate at least 2 hours.
3Heat oil, fry the onions until golden and set aside. Add the chicken and fry on medium until it browns in spots.
4Add the leftover marinade and water, cover and cook until no pink remains, 20 minutes, turning. Uncover to dry the masala.
5Serve topped with the fried onions, with potato chips, salad or pao.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Goa

Chicken cafreal

Chicken in a fierce green coriander masala, pan fried till charred. Goa's greenest party trick.

60 minTime

40 gProtein each

mediumSpice

A green masala with a long journey1 chapter · 1 min read

Make it your way

Grandma's wayGoan tavern style.

The original

430kcalsame

40 gproteinsame

2 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)800 g, large pieces

Coriander leaves (cilantro)2 big bunches

Mint leavesa handful

Green chilli5

Garlic10 cloves

Ginger4 cm

Whole spices4 cloves, 1 inch cinnamon, 2 cardamom

Black pepper1 tsp

Cumin seeds1 tsp

Turmeric (ground turmeric)½ tsp

Vinegar1½ tbsp

Lemon juice1 tbsp

Onion1 medium, sliced

Cooking oil (vegetable oil)3 tbsp

Saltto taste

Water½ cup

Method

5 steps

1Grind coriander, mint, green chilli, garlic, ginger, whole spices, pepper, cumin, turmeric, vinegar, lemon and salt to a smooth paste.
2Slash the chicken and coat thickly with the paste. Marinate at least 2 hours.
3Heat oil, fry the onions until golden and set aside. Add the chicken and fry on medium until it browns in spots.
4Add the leftover marinade and water, cover and cook until no pink remains, 20 minutes, turning. Uncover to dry the masala.
5Serve topped with the fried onions, with potato chips, salad or pao.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chicken cafreal

Make it your way

Ingredients

Method

Chicken cafreal

Make it your way

Ingredients

Method

Make it a meal