Chicken Cafreal

Goan chicken in a vivid green marinade of coriander, chilli, garlic and whole spices, pan-fried until tender.

TIME BREAKDOWN
Prep: 2h 15m
Cook: 35 min
Total: 2 hours 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 800g chicken thighs, bone in, skin removed
  • 50g fresh coriander, including stalks
  • 15g fresh mint leaves
  • 6 green chillies
  • 6 cloves garlic
  • 3cm fresh root ginger, roughly chopped
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 4 cloves
  • 2cm cinnamon stick
  • 1/2 tsp ground turmeric
  • 3 tbsp white wine vinegar
  • 2 tbsp lime juice
  • 1 tsp salt
  • 3 tbsp vegetable oil
  • 100ml water
  • Lime wedges, to serve

Method

  1. Blend the coriander, mint, green chillies, garlic, ginger, cumin, peppercorns, cloves, cinnamon, turmeric, vinegar, lime juice and salt to a smooth green paste, adding a splash of water if needed.

  2. Slash each chicken thigh two or three times. Rub with the green paste, cover and marinate in the fridge for at least 2 hours.

  3. Heat the oil in a wide, heavy pan over a medium heat. Lift the chicken out of the marinade, keeping the excess paste, and fry for 5 minutes, turning, until lightly browned.

  4. Add the remaining marinade and the water. Cover and cook on a low heat for 25 minutes, turning once, until the chicken is tender and the sauce has reduced to a thick coating.

  5. Serve with lime wedges, roasted potatoes or rice.