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Five hrs cooking class with local farmer’s market tour

Culinary Excursion

Masalas & Curry Pastes

Cookery Workshop in Indian Bread (Four hours)

Two to Five days – Comprehensive Cookery Workshops

Vegan Cooking Class

3 days Culinary & Heritage Tour

Chicken Cafreal

Chicken Cafreal

 

 

 

Cafreal has its origin in African cuisine, more precise from Mozambique, which was introduced to Goa by Portuguese. Cafreal is a delicacy and predominately prepared with big chicken pieces It has a nice crispy and a pungent taste full of flavours. Traditionally prepared from different dry and fresh spices and herbs and gets it green color by the use of liberal amount of fresh Coriander leaves. You could also add some mint leaves to give it freshness and aroma.  Here is my version of Chicken Cafreal. Do not hesitate in making a vegetarian cafreal – simply replace Chicken with Cottage Cheese or Mushroom etc.
Ingredients Quantity
Chicken – Cut into 2-3 inch chunks 200 gms.
Grind together  (marked  *)
*Sugar 1-2 tsp. or little more depending on taste
*Green chillies 2-3 nos.
*Cinnamon ½ inch pc.
*Garlic 06 flakes
*Coriander leaves 1  bunch
*Pepper corns ½ tsp.
*Ginger 1 small pc.(1/2 an inch)
*Mint leaves ½ bunch
Salt to taste
Bancal Sauce Or (Worchester Sauce) 1 tbsp.
Lemon juice 1 lime
Boiled  and sautéed veggies namely French beans,  Carrots, Shallots, Potatoes (Optional) Boiled and sautéed.
Oil (preferably Olive Oil)for the chicken and the veggies 6 tbsp.
Salt to taste
Preparation Method:

  • Cut the chicken and let all the water drain off (put in the colander) for at least ½ an hr.
  • Grind together all the above ingredients marked * with a little water.
  • Marinate the chicken preferably overnight, in the marinade of lime, salt, bancal sauce or Worchester sauce and ground masala .
  • Heat the pan. Cook the marinated chicken in an open pan on high flame, till the water dries, in other words seal the chicken pcs.
  • Turn over the pieces and cook till golden brown.
  • Now, add the marinade to the browned chicken pieces and cook on low flame till done.
  • Add olive oil and cook for another 1-2 minutes, till the gravy thickens.
  • Serve hot with Finger Chips and sauteed veggies.