Authentic Goan Chicken Cafreal with Warm Goan Sannas
Tender chicken thighs marinated in a vibrant green paste of fresh coriander, green chillies, mint, and warm spices, then pan-seared to aromatic perfection. Enjoy this Goan classic alongside spongy, slightly sweet steamed rice cakes for an unforgettable meal.
70min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
In a blender, combine fresh coriander, mint, green chillies, garlic, ginger, cumin, peppercorns, cloves, cinnamon, turmeric, lime juice, and vinegar to form a smooth, thick green paste.
2
Make deep slashes in the chicken thighs and coat them thoroughly with the green marinade, rubbing it well into the cuts.
3
Cover and refrigerate the chicken for at least 2 hours, preferably overnight, to let the flavours deeply penetrate the meat.
4
Heat coconut oil in a heavy-bottomed skillet or pan over medium heat.
5
Place the marinated chicken thighs in the pan in a single layer, reserving any excess marinade.
6
Pan-fry the chicken for about 15-20 minutes, turning occasionally until the meat is browned on both sides.
7
Pour in the remaining marinade, reduce heat to low, cover the pan, and simmer for another 15-20 minutes until the chicken is tender and cooked through, and the sauce clings to the meat.
8
Remove from heat and serve hot alongside warm, spongy Goan sannas.
Ingredients
1 kg chicken thighs, bone-in and skinless
2 cups fresh coriander leaves
1/2 cup fresh mint leaves
6-8 green chillies
8 cloves garlic
2-inch piece ginger
1 tsp cumin seeds
1 tsp peppercorns
4 cloves
1-inch cinnamon stick
1/2 tsp turmeric powder
3 tbsp fresh lime juice
2 tbsp palm vinegar or apple cider vinegar
3 tbsp coconut oil
Salt to taste
8-10 Goan sannas for serving
*This AI-generated recipe may contain inaccuracies.