Just like Vindaloo, Cafreal is another preparation that has become synonymous with Goan cuisine. Chicken Cafreal is the most popular and no Goan restaurant or home is complete without a version of this ancient favourite. This spicy green thick gravy dish is believed to have travelled from the beautiful country of Mozambique, on the South East coast of Africa which like Goa, was a Portuguese colony for around 500 years. Many variations on the theme have happened since then, and Chicken Cafreal has become an undisputed classic for those who are not that much familiar with Goan fare.
The Women of Fatorda Frango À Cafreal masala is an ancient authentic spice blend that brings out the richness and aroma of the original chicken cafreal as it was prepared in Goan homes then and it is prepared now. The following step by step illustrated method will lead you to that chicken cafreal the way it continues to be made in Goan homes generation after generation. Like all our other masalas, this masala too does all the hard work, needing little or no added ingredients, and makes Goan food accessible, desirable and simple to make, allowing you to be not only an expert in Goan cooking without spending too much time in the kitchen but also a connoisseur of traditional Goan cuisine. Enjoy.
What you need:
- 2 whole chicken leg piece
- Ginger-garlic paste
- Oil
- Lemon juice
- Salt
- Frango à Cafreal masala.
Step 1 – Wash the chicken leg pieces thoroughly. Pat dry and make some gashes on the chicken legs.
Step 2 – Apply 1 tablespoon of lemon juice, 1 teaspoon of ginger garlic paste and 1 teaspoon salt, rub it well all over the chicken pieces and set aside for 15-20 minutes.
Step 3 – Marinate the chicken leg pieces with 2-3 tablespoons of Frango à Cafreal masala and let it rest for 2-3 hours or overnight preferably.
Step 4 – Heat 2 tablespoons of oil in a pan, then place the chicken leg pieces.
Step 5 – Fry and cook the chicken until golden brown on both sides on medium flame for 10 minutes.
Step 6 – Once turned golden brown and cooked, add another tablespoon of Frango à Cafreal masala in the pan and half cup of water.
Step 7 – Then cook covered on medium flame for about 15-20 minutes, depending on the size of the chicken pieces.
Step 8 – When the chicken is almost done, cook uncovered, till the gravy dries up a bit and the masala coat’s the chicken well.
Step 9 – Once done remove it in a plate, sprinkle lemon juice and serve hot along with some potato wedges and salad.
Note – Chicken is the traditional ingredient to make cafreal, but like our other masala blends, this one also compliments every variant possible including meat, seafood and vegetables. The traditional preparation of chicken is with chicken legs but chicken breasts or curry cut chicken can also be used. In seafood, fish with thick flesh like King fish or Rawas (Indian salmon) or Pomfret can prove to be worthy along with prawns and other shellfish. As an accompaniment, Cafreal is served with roasted potatoes but as a curry, potatoes are normally put in the curry along with the meat. Whatever your fancy, your imagination is the only limit. Do let us know of your efforts at [email protected] and we’ll feature your recipe on our website. You can upload your recipe here.
