"Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent.[1] It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese."
I first heard of this dish in 2000 while staying with my husband's family in Saligao, Goa. Everyone seemed to be talking about a local restaurant called Florentine's that was becoming famous for this particular dish.
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Ingredients
4 pounds chicken thighs (boneless and skinless)
Substitute your favorite chicken pieces
3 green chillies with seeds ( adjust according to taste)
1 bunch of fresh coriander ( about 3 cups )
2 inches of fresh ginger minced
6-7 cloves of fresh garlic minced
1/2 onion chopped
1 tablespoon of kuskus
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoonful geera
1 teaspoonful sea salt
juice of 2 fresh limes or 3 tablespoons white vinegar ( keeps the color nice and green if used instead of tamarind)
Method
Wash and salt the chicken and leave aside
Put all the ingredients into a blender or food processor
Grind to a smooth paste
Add the cafreal masala to the chicken and apply all over. Pierce the chicken with a sharp knife and let the chicken marinade overnight for best results. Otherwise allow a minimum of 4 hours.
Barbeque, grill, or spread in a single layer and bake in a hot oven (425 F) until cooked and browned nicely.
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