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Goan Chicken Cafreal

Where exactly is Goa? It’s a Portuguese colony located on the western coast of Indian. Spices and flavors are intense in Goan cuisine and here is one of the more popular Goan dishes, chicken cafreal. Made with chili peppers, ginger, garlic, lemons, cilantro, and more, this dishes flavors will explode in your mouth.

First, in a blender or food processor put your minced ginger, garlic, chili peppers, black pepper, cloves, cilantro, onions, cashew nuts, cumin, sugar and garam masala powder. Blend until a paste is formed.

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Put the chicken pieces in a large dish and rub the turmeric, salt and lemon into the chicken. Then pour the green paste over the chicken and allow to marinate, in the fridge, for 2-3 hours. (I used chicken pieces, but traditionally cubed chicken is used).

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In a large skillet, melt some butter and fry the chicken until cooked through. You may have to do this in batches if your pan isn’t big enough.IMG_4962.jpg

Place all chicken back into skillet once cooked and cover with remaining marinade. Simmer covered for 15-20 minutes. Add the sliced green pepper and red onion to the top of the dish. Cover and simmer for another 5-6 minutes to soften the vegetables.

Serve with a side of lime. Enjoy!

Goan Chicken Cafreal
Ingredients
  • 2 lbs chicken
  • 2 inches ginger minced
  • 8 cloves garlic minced
  • 2 green chillies chopped
  • 1 tsp tumeric
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cloves
  • 1 cup chopped cilantro
  • 1/2 cup lemon juice
  • 2 yellow onions chopped
  • 10 cashew nuts
  • 1/2 tsp ground cumin
  • 1/2 tbsp sugar
  • 1 tbsp garam masla powder
  • salt to taste
  • 1 green pepper sliced
  • 1 red onion sliced
  • butter for frying
Instructions
  1. In a blender or food processor combine the ginger, garlic, green chilies, pepper, cloves, cilantro, yellow onions, cashew nuts, cumin, garam masala and sugar. Blend into a paste.

  2. In a large dish, coat the chicken with the turmeric, lemon juice and salt. Cover with green paste and marinate for 2-3 hours.

  3. Melt butter in a large frying pan. Fry the chicken until cooked through. You may need to do this in batches.

  4. Add all chicken back into the pan. Add remaining marinade and simmer, covered, for 15-20 minutes. Add water if needed.

  5. Placed sliced pepper and onion on top. Cover and simmer for an additional 5-6 minutes, or until vegetables soften.

  6. Serve with limes.

 

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