FRANGO À CAFREAL
Cafreal is quintessential Goa. This spicy green thick gravy dish, made mostly with chicken, 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. Portuguese soldiers, perhaps African too, brought this dish to Goa hundreds of years ago, and many modifications have happened since then. À Cafreal means “in the way of the Cafres” where Cafre was the inhabitants of Cafraria, a region of southern Africa. Frango à Cafreal would mean Chicken Cafres’ style. Now a Goan classic.
Marinate 1 kg chicken with 1 tbsp of lemon juice,1 tsp of ginger-garlic paste, and salt and set aside for 30 min. Rub the chicken with 2-3 tbsps of Cafreal masala and let it rest for 2-3 hours. Heat 20g butter along with 2tbsps of oil in a pan and shallow fry the chicken on both sides on medium flame until golden brown. Add another 2 tbsps of Cafreal masala and mix well. Add half cup of water. Then cook covered on medium flame for about 15-20 min. When the chicken is almost done, adjust the salt, cook uncovered, till the gravy dries up and the masala has coated the chicken well. Squeeze some fresh lemon juice and serve hot along with some potato wedges and salad.
Detailed video and illustrated recipe on womenoffatorda/chickencafreal
Finally! Prepared Chicken Cafreal.
Omg this masala is so good I am enjoying every bit of it... #womenoffatorda#Great Masala.
Dear Piola Mendes
Thank you for your review. We're glad that you enjoyed our Cafreal masala
Amazing flavour and taste! It literally transported me back to Goa. Very authentic flavours!! Loved it!
Thank you, Amba for your review. We're glad and encouraged that you loved it.