serves
2-4
prep
10 minutes
cook
40 minutes
difficulty
Mid
serves
2-4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 2 chicken pieces (see Note)
- ½ tsp salt
- 1 cup water
- 2 tbsp chopped coriander
- 1 cinnamon stick
- 6 cloves
- 1 small piece ginger
- 5 green chillies
- 6 cloves garlic
- ½ tsp cumin seeds
- 2 cardamom pods
- 5 tsp white wine vinegar
- 1 onion, finely diced
- 4 tbsp oil
- Bao, pickled onion, chutney, julienned carrot and coriander leaves, to serve (see Note)
Instructions
- Add salt to chicken and cook in water over high heat for 3 minutes.
- Meanwhile, grind coriander, cinnamon, cloves, ginger, green chillies, garlic, cumin seeds, cardamom and white vinegar to a paste.
- Add paste, two tbsp oil and onion to the cooking chicken and reduce flame to low.
- After 10 minutes add two more tbsp of oil. Simmer until all the water evaporates and the chicken is cooked.
- Serve with chutney, in a bao with pickled onion (see Note).
Notes
• Chicken on the bone is more traditional, but you can make it with chicken breasts.
• In Goa, chicken cafreal is sometimes served with cheese and coleslaw stuffed into the bun, with the filled bun held over a flame to melt the cheese.
• Chutney made with kokum, a Goan fruit, is a popular condiment, but you can use whatever chutney or sauce you like.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
