Goan Chicken Cafreal

Ingredients

• 1.2 kg Chicken (bone-in pieces, e.g., legs and thighs) (Traditionally bone-in, but boneless can be used)
• 1.5 cups Fresh coriander leaves (with stems) (Packed, washed and roughly chopped)
• 2 inches Fresh ginger (Peeled and roughly chopped)
• 8 cloves Garlic cloves (Peeled (skin-on for extra fiber, optional))
• 1 tsp Cumin seeds (Whole)
• 1 tsp Black peppercorns (Whole)
• 1 leaf Bay leaf (Snipped into pieces)
• 1 inch Cinnamon stick
• 4 whole Cloves
• 4 whole Green chilies (Stems removed, snipped)
• 2 tbsp Lemon juice (Freshly squeezed)
• 2 tsp Salt (To taste)
• 1 tsp Turmeric powder
• 4 tbsp Oil (neutral, e.g., sunflower or canola) (Divided)
• 100 g Chicken livers (optional) (Traditional, can omit)
• 2 medium Potatoes (Sliced for pan-frying)
• 1 whole Lime wedges (For garnish)
• 2 whole Red chilies (fresh or dried, for garnish) (Optional)
• 0.25 cup Fresh coriander (for garnish) (Chopped)

Instructions

1. Prepare the Green Spice Paste

   Roughly chop coriander (with stems), ginger, and garlic. Add to a grinder with cumin seeds, black peppercorns, bay leaf (snipped), cinnamon stick, cloves, green chilies (stems removed, snipped), and lemon juice. Grind to a smooth paste without adding water. Scrape down sides and re-grind if necessary.

   Time: PT10M

2. Prepare the Chicken

   Pat chicken pieces dry. Make 2-3 shallow gashes in each piece (not too deep, to avoid meat falling off the bone). Place in a large bowl.

   Time: PT5M

3. Marinate the Chicken

   Add salt and turmeric to the chicken. Add all the green spice paste. Mix thoroughly, using hands to rub marinade into all cuts and surfaces. Cover and marinate for at least 20 minutes (preferably 1 hour or overnight in the refrigerator).

   Time: PT20M

   Temperature: 4°C

4. Fry the Chicken (First Sear)

   Heat 2 tbsp oil in a large frying pan over medium-high heat. Add chicken pieces in batches (do not overcrowd). Sear until browned on both sides (about 2-3 minutes per side). Remove browned pieces and repeat with remaining chicken.

   Time: PT10M

   Temperature: Medium-high

5. Slice and Start Potatoes

   While chicken is searing, peel and slice potatoes into 1/4-inch rounds. Set aside.

   Time: PT5M

6. Finish Cooking Chicken

   Return all seared chicken pieces to the pan. Place chicken livers (if using) on top. Add 1/4 cup water to the grinder jar, swirl to collect leftover spice, and pour into the pan. Cover and cook on medium heat for 15 minutes, turning pieces occasionally.

   Time: PT15M

   Temperature: Medium

7. Pan-Fry Potatoes

   Heat 2 tbsp oil in a non-stick pan over medium heat. Add sliced potatoes in a single layer. Sprinkle with salt. Fry, flipping occasionally, until golden brown and cooked through (about 10 minutes).

   Time: PT10M

   Temperature: Medium

8. Final Plating and Garnish

   Arrange chicken and potatoes on a serving platter. Garnish with lime wedges, red chilies, and fresh coriander.

   Time: PT5M

Nutrition Facts

Calories

430

Protein

28g

Carbohydrates

18g

Fat

26g

Fiber

3g