Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 cups fresh grated coconut
- 1 bunch coriander leaves, chopped
- 10-12 green chilies
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp oil
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Skillet or wok
Step-by-step instructions:
1. In a blender or food processor, grind together fresh grated coconut, coriander leaves, green chilies, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt to a fine paste.
2. In a large mixing bowl, marinate the chicken pieces with the prepared paste. Mix well and let it rest for at least 30 minutes.
3. Heat oil in a skillet or wok over medium heat. Add the marinated chicken pieces and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the coconut paste is well browned.
4. Garnish with additional chopped coriander leaves and serve hot.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Total fat: 20g
- Saturated fat: 10g
- Cholesterol: 120mg
- Sodium: 500mg
- Total carbohydrates: 10g
- Dietary fiber: 4g
- Sugars: 4g
- Protein: 35g
Substitutions for ingredients:
- Fresh grated coconut can be substituted with unsweetened desiccated coconut.
- Green chilies can be substituted with jalapenos or serrano peppers.
Variations:
- Chicken Cafreal can also be made with boneless chicken breasts or thighs.
- For a vegetarian version, replace chicken with paneer or tofu.
Tips and tricks:
- Use fresh ingredients for best results.
- Adjust the amount of green chilies according to your taste preference.
- Add a splash of lemon juice for a tangy flavor.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet or microwave until heated through.
Presentation ideas:
- Serve on a platter garnished with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the chicken is not cooked through, cook for an additional 5-10 minutes.
Food safety advice:
- Always wash your hands and utensils before and after handling raw chicken.
Food history:
- Chicken Cafreal is a popular Goan dish, influenced by Portuguese cuisine.
Flavor profiles:
- Spicy, savory, and aromatic
Serving suggestions:
- Serve hot as a main dish.
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Region: Goan