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. |
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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:
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