Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 1 cup fresh coriander leaves
- 10-12 cloves of garlic
- 2-inch piece of ginger
- 4-5 green chilies
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 2 tbsp vinegar
- Salt, to taste
- Oil, for frying
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend together the coriander leaves, garlic, ginger, green chilies, cumin seeds, black peppercorns, turmeric powder, garam masala powder, vinegar, and salt to make a smooth paste.
2. Marinate the chicken pieces in this paste for at least 2 hours, or overnight in the refrigerator.
3. Heat oil in a pan and fry the chicken pieces until golden brown and cooked through.
4. Serve hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Marination time: 2 hours or overnight
- Cooking time: 30 minutes
Temperature:
- Medium heat for frying the chicken
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 20g
- Cholesterol: 120mg
- Sodium: 500mg
- Total carbohydrates: 5g
- Protein: 35g
Substitutions for ingredients:
- If fresh coriander leaves are not available, use dried coriander powder instead.
- Substitute white vinegar with apple cider vinegar or lemon juice.
Variations:
- Use boneless chicken instead of chicken pieces.
- Add a teaspoon of sugar to the marinade for a slightly sweet flavor.
- Use yogurt instead of vinegar for a creamy marinade.
Tips and tricks:
- Use a non-stick pan for frying the chicken to avoid sticking.
- Do not overcook the chicken, as it can become dry and tough.
- Adjust the amount of green chilies according to your spice preference.
Storage instructions:
- Store leftover chicken cafreal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in a microwave or oven until heated through.
Presentation ideas:
- Serve the chicken cafreal on a bed of rice or with bread.
- Garnish with fresh coriander leaves or sliced onions.
Garnishes:
- Fresh coriander leaves
- Sliced onions
Pairings:
- Rice
- Bread
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the chicken is not cooked through, cook for a few more minutes until fully cooked.
- If the chicken is too dry, reduce the cooking time or add a tablespoon of oil to the marinade.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
- Chicken cafreal is a popular dish from the Indian state of Goa, which was influenced by the Portuguese cuisine.
Flavor profiles:
- Spicy, tangy, and aromatic
Serving suggestions:
- Serve hot as a main dish.
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Region: Indian