CHICKEN CAFREAL

How to Make Chicken Cafreal

Chicken Cafreal is a traditional Goan dish that includes elements of Indian and Portuguese cuisine. This version of the classic recipe marinates chicken in lots of fresh spices before it is shallow fried in oil. Chicken Cafreal is a treat for the taste buds, and is best enjoyed with warm rice or Naan bread, and a refreshing glass of Feni (a traditional Goan alcoholic drink).

Ingredients

• 500gms (~1 pound) of chicken
• 1 tablespoon fresh ginger, crushed into a paste
• 1 tablespoon fresh garlic, crushed into a past
• salt, to taste
• 1 tablespoon cooking oil
• 2 tablespoons butter

For the Marinade

• 7-8 fresh coriander leaves
• 7-8 whole black peppercorns
• 6-8 cloves of garlic
• 4-6 cloves
• 3-4 green chillies
• 1 stick of cinnamon, about 2 inches (5 cm) long, broken into pieces
• 1 piece of fresh ginger, about 2 inches (5 cm) long, cut into pieces
• 1 tablespoon khus khus (poppy seeds)
• 1 teaspoon of cumin seeds
• 1/2 teaspoon turmeric powder
• a small ball of tamarind

Part 1 of 4: Prepping the Chicken

1. 
   1
   Segment and portion your chicken. You can use pre-butchered chicken pieces, or you can take a stab at breaking down a whole bird on your own.
   

   • Plan on portioning out about 500 grams (18 oz) or approximately 1 pound of chicken for this recipe.
   • White breast meat works very well in this recipe, but you can also use dark leg meat, or any combination of white and dark meat depending on your personal taste.
   • You can leave the skin on or remove it, depending to your personal preference.
   • 500 grams is about equivalent to 4 small or 2 large boneless chicken breasts.
2. 
   2
   Don’t wash your raw meat. It might sound counterintuitive, but the U.S. Department of Agriculture warns that rinsing off raw meat can actually spread bacteria, even up to three feet if your sink faucet has strong water pressure. Proper sanitization is vital, thought, when working with raw chicken since it can harbor dangerous bacteria like salmonella. The key is to ensure sanitization through other methods that are effective methods than washing the meat.
   

   • Avoid cross-contamination by preparing your raw chicken on a different cutting board and with different utensils than you would use to work with other ingredients. If you must reuse these items, make sure that you thoroughly sanitize them with hot water and antibacterial soap after they’ve touched the raw meat.
   • Be sure to thoroughly wash your hands after handing the raw meat and before touching any other ingredients and utensils.
   • Make sure that the liquids you marinate the raw chicken in will be thoroughly cooked. Never reuse extra marinade if it has touched the raw chicken.
3. 
   3
   Pre-marinate your meat. Pre-treat your meat to some flavor before you apply the marinade. This will help to impart even more flavor.
   

   • Use a fork to poke some holes into the meat. This will allow your seasoning to penetrate into the meat and infuse it with flavor.
   • Sprinkle on a generous pinch of salt.
   • Gently rub in about 1 tablespoon (15 ml) each of fresh garlic and ginger, crushed into a paste. To make a paste, chop the garlic and ginger into small pieces, sprinkle with a pinch of salt, and then use the flat side of a chef’s knife to press down on the pieces and smash them into a paste.
   • If you decide to leave the skin on your meat, you can gently separate the skin from the meat and apply the paste between them. Your paste will have more contact with the meat this way, and the skin will hold it in place.
   • Leave the chicken to pre-marinate while you make the main marinade atleast 15 minutes

Part 2 of 4: Marinating the Chicken

1. 
   1
   Make the marinade. This robust marinade is made by combining several different spices.
   

   • Wash your coriander leaves and green chilies first.
   • Place all of your marinade ingredients into a food processor or blender and pulse until it becomes a smooth, fine paste.
2. 
   

   
   

   
   
   2
   Apply the marinade. It’s smart to use a non-corrosive mixing bowl when applying the marinade so that it doesn’t chemically react with the spices.
   

   • Place your prepped chicken pieces into a non-corrosive mixing bowl and cover it with the marinade.
   • Gently massage the mixture into the meat.
   • Cover the mixing bowl with plastic wrap, tin foil, or another tight fitting lid.
3. 
   3
   Let the marinade work its magic. Leave your chicken to marinate in the refrigerator for at least 3 hours, or preferably overnight for maximum flavor infusion.
   

   • The more the paste settles onto the meat, the tastier the dish becomes.
   • Be sure to let it marinate in the refrigerator, not at room temperature, so that your meat doesn’t spoil.

Part 3 of 4: Cooking the Chicken

1. 
   1
   Bring your marinaded chicken to room temperature. Take your chicken out of the refrigerator about 10 minutes or so before you're ready to cook. Allowing the meat to slow come to room temperature before introducing it to a hot skillet it will help the meat cook better and stay tender.
2. 
   2
   Prepare your skillet. To get a good sear on your meat, it’s important to use the right kind of skillet and get it up to the right temperature.
   

   • Ideally, use a Chinese wok or kadai (a round, deep cooking pot used in Indian and Pakistani cooking). If you don’t have a wok or kadai, you can also use a cast iron frying skillet with tall sides to prevent any oil from splashing up on you.
   • Use medium-high heat to warm your cooking oil in the skillet, then add the butter. Using oil and butter will help to control your cooking temperature and keep your oil from getting too hot. If you prefer to skip the butter, thought, that’s fine too.
3. 
   3
   Cook the chicken. Once your butter and oil are hot (slightly shimmering), slowly and carefully add your chicken pieces.
   

   • Stir and toss frequently for about 5 minutes. This helps to ensure even cooking and prevent sticking.
   • Add any remaining marinade. Be sure to bring it to a boil, to kill off any bacteria.
   • Reduce to medium heat, cover, and cook for approximately 15 minutes or until the chicken meat is cooked all the way through.
   • You can check your chicken’s doneness by using a tip-sensitive thermometer. Check the meat in several spots, making sure to hit the thickest and center-most spots. You should reach a temperature of 165 degrees Fahrenheit to kill off bacteria and reduce your risk of food-borne illness.

Part 4 of 4: Plating the Chicken

1. 
   1
   Check seasoning. After you’ve cooked the chicken, it’s a good idea to take a taste and see if any additional salt or seasonings are needed.
2. 
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   Garnish. Traditional garnishes include onion and tomato slices, but you can use fresh cilantro leaves, lemon slices, or whatever else you’d like to add as your own personal touch.
3. 3
   Include some side dishes. Chicken Cafreal is especially delicious when enjoyed with some other classic Indian side dishes.
   

   • Include a side of warm brown or jasmine rice, or some warm Naan bread to soak up the juices.
   • Pour a glass of Feni (a Goan alcoholic beverage flavored with cashew or coconut), white wine.

Tips

• If you can’t find coriander leaves, you can use fresh cilantro leaves instead. If you don’t particular love the taste of coriander or cilantro, you can substitute fresh flat-leaf parsley or basil.
• If your spice mixture seizes up in your food processor or blend, add a little water or oil to help move it along and smooth it into a paste.
• Choose your chicken carefully. It is essential the chicken is fresh to ensure maximum flavor and tenderness. Consider also using organic and free-range chicken or treat yourself to Jidori chicken, if your butcher carries it. Many consider these to be the tastiest types of chicken.
• Chicken Cafreal can be easily turned into a vegetarian dish. Simply swap out the chicken for potatoes or your favorite meat-replacement product and use the same marinade recipe.
• If you don’t like spicy food, you can scale back on the use of garlic, peppercorns, and chilies