A popular spicy Goan Chicken Cafreal, based on traditional Portuguese cooking, marinated with fine paste of coriander, green chillies, ginger and garlic.
1 kg skinless, Chicken
6-7 green chillies (based on your tolerance for spice)
1 cup fresh coriander leaves and stem, finely chopped
11-12 garlic cloves
1 inch ginger
1 tsp Cumin seeds, roasted
6-8 black peppercorns
1 tbsp poppy seeds (khus khus)
½ inch cinnamon stick
½ tsp turmeric powder
1 tbsp lemon juice
1 tsp tamarind paste
½ tsp sugar
Salt to taste
Oil for shallow fry
Wash and remove skin from chicken. Cut chicken into large pieces. Traditionally, whole chicken legs are used for this recipe.
Grind all the ingredients (except chicken and oil) into a fine paste using little water. Then coat the chicken pieces with this ground paste.
Cover the chicken with cling film and leave to marinate in refrigerator for at least 3-4 hours.
In a pan, add some oil for shallow frying. Once the oil is hot, put in chicken and fry until it turns golden brown on both sides. Keep turning in between. Cook until chicken is cooked throughly.
Once done, sprinkle some chopped coriander. Serve hot with crunchy salad or French fries.