Dinner
Goan Chicken Cafreal
A Goan classic with Portuguese-African roots, chicken thighs marinated in a vivid green masala of coriander, mint, green chilli, and vinegar then grilled until deeply charred so the herb-bright paste and the fierce heat of the original cafreal tradition are both present in every mouthful.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
645Calories
38gProtein
24gFat
72gCarbs
3gSugar
2gFiber
680mgSodium
110mgChol
0gSat Fat
Goes well with
Fresh Lime Juice with Soda Water
local
Kingfisher Beer
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Blend 40g coriander, 20g mint, 3 green chillies, 4 garlic cloves, 25g ginger, 2 tbsp vinegar, 1 tsp cumin, 0.5 tsp coriander, 0.25 tsp cinnamon, 0.1 tsp cloves, 0.5 tsp pepper, 1.5 tbsp oil, and 1 tsp salt until smooth. Score chicken thighs 3 times each side. Coat thoroughly in green masala, cover, marinate 20 minutes room temperature or up to 4 hours chilled.
2
Grill
Preheat grill to high or heat griddle pan until smoking. Place chicken skin-side down, cook 12 to 14 minutes over high heat until deeply charred and skin is crisp. Flip, cook 10 to 12 minutes further until cooked through—juices run clear when thickest part is pierced.
3
Rest and plate
Rest chicken 5 minutes. Serve over 360 to 440g steamed basmati rice with 80g sliced red onion, 10g fresh coriander, and lime wedges alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 bone-in skin-on chicken thighs
- 40g40g fresh coriander
- 20g20g fresh mint
- 33 medium green chillies
- 4 cloves4 cloves garlic
- 25g25g fresh ginger
- 2 tbsp2 tbsp malt vinegar
- 1 tsp1 tsp ground cumin
- 0.5 tsp0.5 tsp ground coriander
- 0.25 tsp0.25 tsp ground cinnamon
- 0.1 tsp0.1 tsp ground cloves
- 0.5 tsp0.5 tsp black pepper
- 1.5 tbsp1.5 tbsp neutral oil
- 1 tsp1 tsp fine sea salt
- 360g360g basmati rice
- 80g80g sliced red onion
- 10g10g fresh coriander
- lime wedges
