The world is full of tons of dishes that literally give you the taste of ecstasy, but there are few dishes out there that sheerly enchant your taste buds and take you to the heart and soul of its culture. One such mesmerizing dish is Chicken Cafreal. It is a rich, brilliant dish, which is an amalgamation of Goan and Portuguese culture. The dish is spicy green curry made with chicken. Many people also know this dish with the name Galinha Cafreal. Galinha is a Portuguese word meaning chicken. People in the sunny coastline state of India enjoy and prepares it the most.
The Portuguese carried this dish with them to Goa from Mozambique, an African Country, which was a Portuguese colony until it gained its freedom in 70’s. Portuguese were known to shift the local food ingredients and even the dishes from continent to continent. Back in the time, the Portuguese empire would consider some of the countries as their own including Brazil, and numerous islands in the Atlantic and also in Asia such as Macao. This evolution over the period gave the Portuguese crown an encouragement to hire the competent discoverers such as Vasco Da Gamma, that eventually resulted in the large heritage of the Portuguese culture.
Some locals say that the Chicken Cafreal was basically inspired by the African. Eventually, Goa added its own spunk to it with its subcontinental spice roots and as we know the Chicken Cafreal was born. Our research said that Galinha Chicken is a hit in Goa and world. It greatly represents the Goan food.
Don’t go on its name, though it sounds difficult the dish is extremely easy to make at home. We can make it dry or with a lot of gravy. The base ingredients used are fresh coriander, onion, spices and lemon juice. You must start preparing your recipe by making a paste first. Give your chicken some cuts and let the chicken marinate in the paste for as long as possible. The longer you keep the chicken sucking up the flavors, the better the results of the curry. A lot of people use boneless chicken to make the dish but the dish originally is made with chicken thighs and some chicken with bones. The intention behind using the bone is, it gives a unique deep flavor to the dish. So it is recommended that one should use chicken with bones for a better outcome.
When it comes to the chilies you can adjust it the way you want. If you like your curry super hot add extra 1-2 chilies while making the paste. The chicken Cafreal is generally served with pao or poi bread but you can have it with rice and roti too.
Let us see the recipe in detail
For the paste
- 1 small onion
- 1 tablespoon ginger-garlic paste
- 2 fresh green chilies
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 bunch fresh coriander leaves
- ½ Tablespoon Garam Masala
- 1 tablespoon Lemon juice
- Pinch Salt
- ½ Tablespoon Black Pepper Powder
- 500 grams Chicken
- 2 tablespoon oil
- 1small chopped onion
- 50-milliliter water
- Start by blending all the ingredients for the paste together. Make a smooth paste and keep aside.
- Clean the chicken and make small cuts into the pieces.
- Massage the paste over the chicken and keep it aside for an hour or two.
- Once the chicken is marinated long enough, take out the pan and fry the chopped onions translucent on the low heat. Increase the flame and add the chicken. Cook the chicken till it is nice and tender but not too dry.
- Serve hot with rice or poi bread.