Chicken Cafreal

Ingredients

For the Chicken

• 200 g Boneless chicken thigh
• 4 ml Toddy vinegar
• 2 g Salt
• 5 g Red chilli powder
• ¼ tsp MSG

For the Cafreal Marination

• 100 g Coriander
• 10 g Cumin
• 30 g Ginger
• 40 g Garlic
• 20 g Green chilli
• 5 g Cloves
• 5 g Cinnamon
• 2 g Peppercorns
• 10 ml Oil
• 5 ml Toddy vinegar

For the Goan Salad

• 10 g Cabbage, finely julienned
• 10 g Carrot, julienned
• 10 g Capsicum, julienned
• 10 g Beetroot, julienned
• to taste Salt
• 1 pinch Pepper
• Toddy vinegar – a dash

Method of Preparation

Chef Ajay Chopra

1. Initial Marination

   Cut the chicken thigh into medium-sized pieces. Combine with toddy vinegar, salt, red chilli powder and MSG. Mix well and marinate for 30 minutes.

2. Prepare the Cafreal Paste

   Grind coriander, cumin, ginger, garlic, green chilli, cloves, cinnamon and peppercorns into a smooth paste, using the oil and toddy vinegar.

3. Second Marination

   Coat the chicken thoroughly with the prepared Cafreal paste. Allow it to marinate for 2–3 hours, preferably overnight for deeper flavour.

4. Cook the Chicken

   Heat oil in a pan. Add the chicken pieces and sear over medium heat. Cover and cook until the chicken is tender and juicy and the masala coats the meat well. Allow it to roast slightly to achieve the characteristic dark-green Cafreal appearance.

5. Prepare the Goan Salad

   Combine the julienned cabbage, carrot, capsicum and beetroot. Season with a pinch of salt and pepper and a dash of toddy vinegar. Toss lightly.

6. Serve

   Serve the Chicken Cafreal hot with the Goan salad on the side, accompanied by Goan poi or steamed rice.