Chicken Cafreal

Goa is the smallest state in India. But it has so much to offer. It is a culturally rich state with a lot of Portugese influence in its food, music and architecture. Goa was a Potugese colony up until 1961. 

I'm yet to meet a person who is not charmed by Goa.... the magic of the sun, sand, wine and  food....everything about Goa is quintessentially enthralling.  Chicken cafreal is a classic Goan dish. Since my extended family is from Goa and my mum is a pro in Goan cuisine, I borrowed the below receipe from her and have tried it... I promise you, you won't be disappointed.... do let me know how it turns out.


Ingredients:

Chicken - 1 kg

Spices & herbs to be ground using water:

1. Green chillies - 6 nos
2. Coriander leaves - 1 cup
3. Mint leaves - 1 cup
4. Ginger paste - 1 tbsp
5. Garlic paste - 1 tbsp
6. Cinnamon - 1 inch
7. Cloves - 6 nos
8. Green cardamom - 8 nos
9. Cumin - 1 tsp
10. Peppercorns - 10 nos

Salt - as per taste
Vinegar - 2 tbsp
Oil - As required
Onions - 2 medium sized


Method:

1. Make a paste of ingredients from 1 to 10.
2. Slice onions finely.
3. Cut the chicken into 8 pieces.
4. Marinate the chicken in the paste, add salt to the marinade and refrigerate for 3 - 4 hours.
5. In a large pan, heat oil, fry the sliced onions.
6. Place the chicken pieces, increase the flame and dehydrate the chicken. Dehydrating the chicken rids the chicken of the rawness.
7. Once the chicken is browned on all sides, reduce the flame.Add the vinegar.
8. Add 2 cups of water and cover with a lid.
9. Cook for 20 minutes on slow flame. Check for taste and seasoning. The chicken will be cooked by now. Adjust the consistency of gravy as required. The gravy ideally should be not much and is mostly served as a dry dish.
   
10.  Put off the flame and it's ready to be served.

Tastes best when served with pao or pulao.