Beloved to Goa on the Konkan coast of India is the iconic Chicken Cafreal. Not much has been documented about this recipe made with whole roasted and ground spices like Peppercorns, Cloves, Cumin seeds, Cinnamon and Poppy seeds, Vinegar, Green Chillies, Ginger Garlic, Coriander, Turmeric, Tamarind pulp Salt. This is rumoured to have been brought over to Goa by the Portuguese from a colony they occupied in Africa. Its also known to have been either called Galinha or derived from a recipe similar to Galinha which simply means fowl or Chicken.
|Black peppercorn||1 Teaspoon|
|Cinnamon stick||2 Inch|
|Khus khus||2 Teaspoon (White Poppy Seeds)|
|Turmeric powder||1 Teaspoon (Haldi)|
|Coconut vinegar||1/4 Cup (4 tbs)|
|Sliced garlic||1/4 Cup (4 tbs)|
|Sliced ginger||1/4 Cup (4 tbs)|
|Sliced green chilies||1/4 Cup (4 tbs)|
|Chopped fresh coriander||4 Cup (64 tbs) (leaves and stems)|
|Tamarind pieces||2 Inch , soaked|
|Water||1/4 Cup (4 tbs) (For soaking the tamarind)|
|Salt||1 1/2 Teaspoon , divided (1 tsp is for the marinade and 1/2 tsp is for seasoning the potato wedges)|
|Boneless skinless chicken thighs||4 Pound|
|Potatoes||6 Medium , wedged|
1.Roast the whole spices Cumin seeds, Peppercorns, Cloves, Cinnamon and Khus Khus together in a dry pan and leave aside to cool.
2. Grind to a powder once cooled.
3.In a food processor add the Vinegar and roughly chop the chillies, garlic and ginger and blend.
4. Add 1/2 the coriander, the spices a tsp of Turmeric and some water to help it blend.
5.Add the second half of the coriander, 1- 2 tsps of salt and the soaked Tamarind(be sure to remove any seeds).
6.Pour the mixture over the Chicken and leave to marinate for a few hours and preferably overnight.
7.Shallow fry on all sides and bake in the oven for 30 mins if required.
8.Serve and enjoy!