Chicken Cafreal: Authentic Goan Green Chicken

Chicken Cafreal: The Goan Green Chicken with Portuguese and African roots

Chicken Cafreal is much more than a spicy dish: it's a living symbol of the culinary influences of Africa, Portugal, and India. This iconic dish from Goa, a coastal state in western India, dates back to the colonial era, when the Portuguese established their presence in the region as early as 1510.

Inspired by African dishes, particularly Mozambican ones, the word "cafreal" is said to come from "cafre," a term used at the time to refer to non-Muslim African peoples. This dish was later adapted to Indian tastes, notably with the addition of coriander, green chili, and turmeric, ingredients abundant in the region.

Traditionally served at large parties or Sunday dinners, Chicken Cafreal is distinguished by its intense green marinade, semi-dry cooking, and an explosion of flavors on the palate. Even today, it remains a favorite in Goan homes, often accompanied by rice, bread, or simply a fresh salad and lime wedges.

Ingredients for 4 people

For the marinade and the chicken

• 1 teaspoon of cumin seeds
• 1 small cinnamon stick C5
• 1 teaspoon coriander seeds
• 10 black peppercorns
• 1 to 2 large bunches of fresh coriander
• 2.5 cm fresh ginger, scraped and chopped
• 5 cloves garlic, chopped
• 2 fresh green chilies, chopped (remove the seeds for less heat)
• 2 tablespoons of white vinegar
• 1 teaspoon of turmeric powder
• 4 chicken thighs (skinless), halved at the joint
• Salt, to taste

For cooking and accompaniment

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• Lime wedges, for serving
• Boiled rice or Indian bread, to accompany (optional)

Preparation time

• Preparation: 10 minutes
• Marinade: minimum 1 hour, ideally overnight
• Cooking time: 35 minutes

Step by step preparation

1. Toast and grind the spices
   In a small, dry skillet, toast the cumin seeds, cinnamon stick, coriander seeds, and black peppercorns over high heat until fragrant. Remove from heat, let cool slightly, and then grind into a powder with a mortar and pestle.

2. Prepare the cafreal masala
   Blend the coriander leaves, ginger, garlic, green chilies, and vinegar with a little water to form a smooth paste. Add the salt, turmeric, and then the ground spices. This mixture is your green masala.

3. Marinate the chicken
   Lightly prick the chicken pieces to allow the marinade to penetrate better. Place them in a dish, pour the masala over the chicken, coat each piece well, then cover and marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.

4. Cooking the chicken
   Heat the oil in a frying pan over high heat. Sauté the onion for 6 to 7 minutes until softened and lightly browned.
   Then add the marinated chicken pieces, sear them on each side to brown them.
   Pour a little water into the pan, cover, and cook over medium heat for about 30 minutes. Add a little more water if necessary to prevent sticking. By the end of cooking, the liquid should be almost completely evaporated and the chicken should be tender.

5. Service
   Serve Chicken Cafreal piping hot, garnished with lime wedges. Serve with basmati rice, Indian bread, or enjoy on its own to fully enjoy its flavors.

Lokayah Advice

• A long marinade makes all the difference: prepare it the day before if possible.
  
• Adjust the peppers according to your tolerance: 2 seedless peppers give a moderate level.
  

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