Chicken Cafreal Recipe

4.67 from 3 votes

This spicy green chicken cafreal is made with fresh ingredients. Cilantro makes it green.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Goan, Indian

Servings: servings

Calories: 440kcal

Start by blending all the paste ingredient fine and smooth and keep aside.
½ large Onion, 1 Tablespoon Ginger + Garlic, 2 Green Chili Pepper, 1 Teaspoon Coriander Seeds Ground, 1 Teaspoon Cumin Seeds Ground, ½ Teaspoon Garam Masala, 1 bunch Cilantro Fresh, 1 Tablespoon Lime Juice, ½ Teaspoon Black Pepper Ground, pinch Salt
Rinse, and pat dry chicken you use boneless chicken. Cut the chicken into bite size strips. If you use thighs or drumsticks, make some cuts with a knife into the meat.
17.6 ounces Chicken
Massage the paste into the chicken and marinate the chicken covered in paste for 1 hour. (The longer you keep it marinated the better, I usually keep it for some hours for the best result)
Once the chicken has marinated long enough, take out a pan and pour in your oil. Sauté the chopped onion translucent over a medium-low heat setting.
2 Tablespoon Olive Oil, 1 small Onion
Increase the heat and add in the chicken with the marination and sear the meat on both sides evenly for a few minutes, then add in water.
¼ cup Water
Cook for about 10–15 minutes, until the chicken is cooked but not too dry, over a medium heat. If you need to add a few tablespoon more water to make it more like a gravy, you can do so.
Serve hot with rice, roti flatbread or Goan pao or poi bread.

Traditional Cafreal calls for bone-in chicken, such as chicken thighs and drumsticks.
You can add in some more water to turn the marination paste into a gravy curry.