Recipe of the month is Chicken Cafreal
Chicken Cafreal is a traditional Goan dish that includes elements of Indian and Portuguese cuisine. Traditional Goan Chiken Cafreal is not only popular among tourists but loved loved by all for its classic flavour. Chicken Cafreal is a treat for the taste buds, and is best enjoyed with warm rice or Naan bread, and a refreshing glass of Feni (a traditional Goan alcoholic drink).
- 350 gm boneless chicken leg
- 30 ml oil
- 100 gm potato wedges
- 50 ml chicken stock
- 1 tsp tomato ketchup
- Salt to taste
- Sugar to taste
For the masala:
- 50 gm mint leaves
- 150 gm coriander seeds
- 15 gm cumin seeds
- 10 cloves
- 1 inch cinnamon stick
- 10 black peppercorns
- 3 tbsp toddy vinegar
- 2 capsicum
- 6 green chillies
For the Cafreal masala
- Mix all the ingredients together and gradually add 2 tbsp toddy vinegar to the mixture.
- Grind till the mixture is smooth.
- Keep the mixture aside in a bowl.
- Marinate the chicken with ginger and garlic paste, remaining toddy vinegar and salt. Keep it aside for 15 minutes.
- Apply half the Cafreal masala to the chicken and let it marinate for 3 to 4 hours.
- Heat oil in a pan, add the marinated chicken and cook covered on a medium heat, stirring occasionally.
- Add the chicken stock, remaining Cafreal masala, potato wedges, salt, sugar, tomato ketchup and cook over 75 degrees for 10 minutes.
- Serve hot, garnished with mint leaves.
*Note: Toddy vinegar can be substituted with lemon juice. For the ginger garlic paste, mix 60 per cent garlic and 40 per cent ginger, then blend to a fine paste in blender.
Chef Edridge Vaz
About Chef Edridge Vaz
Edridge Vaz is the Sous Chef of the award-winning Casa Sarita. Growing up in Chorao, a small picturesque island in Goa, Chef Edridge was always fascinated with cooking and quickly learned the finer nuances of the art from his mother.
He later decided to enhance his technical skill and enrolled himself at the IIAS School of Management, Goa. Chef Edridge is a strong advocate of Goan food, with an aim to put his beloved cuisine on the culinary world map.