Goan delights

Passport & Plate - Chicken Cafreal

Ingredients
gredients
Serves: 6
1 Chicken
6 Green Chillies
A bunch of Coriander leaves
15 Cloves of garlic
1 inch piece of ginger
1 tablespoon khus-khus
1 tablespoon Jeera
8 Cloves
6 Peppercorns
1 inch Cinnamon
1/2 teaspoon Tumeric powder
1 tablespoon Tamarind
1 Lime
Oil For shallow frying
Salt To taste

 

How to prepare this recipe
Directions
Prep:15min › Cook:25min › Extra time:1hr marinating › Ready in:1hr40min
Wash the chicken and cut up into large chunks. Apply salt and set aside.
Grind together the chillies, coriander leaves, garlic, ginger, khus-khus, jeera, cloves, peppercorns, cinnamon, tumeric powder and tamarind into a fine paste.
Apply the ground paste to the chicken and let it marinate for atleast 1 hour. For best results let it marinate overnight.
In a deep pan put in oil enough for shallow frying. When heated put in the chicken and fry, turning all sides till golden brown. When done, squeeze lime over the chicken and serve.

 

The story behind this recipe
I stayed with a local family in Goa and the mummy of the house was an excellent cook and prepared meals for us from freshly bought ingredients each and every day. This was my favourite and I asked her to let me help her make it on the last day of our holidays and she was happy to show me.
Sadly I didn't take any photos.