Goan Chicken Cafreal
Goa's emerald-green Portuguese-Indian fusion — chicken marinated in a fresh-pounded paste of coriander, green chilli, garlic, and vinegar, then pan-seared until the marinade caramelises into a deep crust.
Cuisine: Goan (Goa) · Style: Dry · Protein: Chicken · Total time: · Difficulty: easy · Servings: 4 · Spice: 3/5
Ingredients
- 800g chicken thighs, bone-in, skin-on, slashed
- 2 cups coriander leaves and tender stems
- 6 green chillies (adjust to taste)
- 8 garlic cloves
- 1.5-inch piece ginger
- 1 tsp cumin seeds
- 6 black peppercorns
- 4 cloves
- 1-inch cinnamon stick
- 3 tbsp white vinegar (Goan palm vinegar if you can find it)
- 1 tsp sugar
- 1 tsp salt
- 3 tbsp neutral oil
- 1 lemon, wedged
- Pao or steamed rice to serve
Steps
- Toast cumin, peppercorns, cloves, and cinnamon in a dry pan for 30 seconds until fragrant. Cool.
- Blend the toasted spices with coriander, green chillies, garlic, ginger, vinegar, sugar, and salt into a thick bright-green paste.
- Coat the chicken thoroughly in the cafreal paste, getting into every slash. Marinate for at least 30 minutes (overnight is better).
- Heat oil in a wide heavy pan over medium heat. Lay the chicken skin-side down — do not crowd the pan.
- Cook for 6-7 minutes per side, basting with any escaping marinade, until the skin is deeply caramelised and the meat is cooked through.
- Reduce the heat and cover for the last 2 minutes if the chicken is thick — this finishes the inside without burning the outside.
- Rest for 5 minutes. Serve with lemon wedges and pao to mop up the green-stained pan juices.