(The Chicken preparation on the style of the ‘Kaffirs’. There is an interesting story of how the preparation of Chicken Cafreal reached the dining tables in Goa. A group of African soldiers, from the Portuguese colony of Mozambique had camped in Panaji-the capital of Goa. A chicken preparation was being grilled in their camp. Attracted by the aroma, the dish was patented to suit the Goan palate and was called ‘cafreal’ as the Africans were known as ‘kaffirs’)
|Boneless chicken||1.2 kgs|
|(*) Coriander leaves||1 bunch|
|(*) Green Chillies||10 nos|
|(*) Mint Leaves||1 bunch|
|(*) Green Cardamom||5 gms|
|(*) Cinnamon stick||5 gms|
|(*) Cloves||5 gms|
|(*) Ginger||10 gms|
|(*) Garlic||10 gms|
|Turmeric Powder||1 Tablespoon|
|Groundnut Oil||125 ml|
|Onion (Slice)||1 no (large)|
|Salt To Taste|
Step 1: Clean and cut chicken into four quarters. Apply salt and turmeric powder and keep aside for half an hour.
Step 2: Slice onions.
Step 3: Grind all the ingredients (*) to form a paste.
Step 4: Marinade the chicken with the paste, and lime and let it stand for at least 2 hours.
Step 5: Heat oil in a pan and add sliced onion. Sauté for a couple of minutes. Add the chicken, sauté for few minutes and add one and half cup of water. Cover and cook till tender and semi dry.
Serve with a small bowl of rice or poie.