Meal Prep · Indian
Chicken Cafreal
A vibrant and spicy Goan chicken curry bursting with fresh green herbs and aromatic spices.
Ingredients
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Step-by-step- **Prepare the Chicken:** Wash and pat dry the chicken pieces. Make a few slits on them to help absorb the marinade.
- **Make the Cafreal Paste:** In a blender or food processor, combine all ingredients listed under ‘For the Cafreal Paste’ (coriander, mint, green chilies, ginger, garlic, cumin seeds, black peppercorns, cloves, cinnamon, turmeric, vinegar, and water). Blend until a smooth, vibrant green paste is formed. Add a little more water if necessary to achieve a smooth consistency.
- **Marinate the Chicken:** In a large bowl, coat the chicken pieces thoroughly with half of the prepared Cafreal paste. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours for best flavor.
- **Cook the Chicken:** Heat oil in a large pan or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- **Sauté Paste & Chicken:** Add the remaining half of the Cafreal paste to the pan and cook for 2-3 minutes, stirring constantly, until aromatic and the raw smell disappears.
- **Add Chicken & Tomato:** Add the marinated chicken pieces to the pan. If using, add the chopped tomato. Stir well to coat the chicken with the paste. Season with salt to taste.
- **Simmer:** Add 1/4 cup water (or chicken broth). Bring to a simmer, then reduce heat to low, cover the pan, and cook for 25-30 minutes, or until the chicken is tender and cooked through, stirring occasionally. If the gravy becomes too thick, add a splash more water.
- **Finish:** Uncover the pan and cook for another 5-10 minutes, allowing the gravy to thicken slightly and the flavors to meld. Adjust seasoning if needed. Serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 22 g |
| Carbohydrates | 12 g |
| Fiber | 4 g |
| Sodium | 350 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken Cafreal in an airtight container in the refrigerator.
Freezer Up to 3 months
Once cooled completely, transfer to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, adding a splash of water if needed to loosen the gravy. Alternatively, microwave in short intervals until heated through.
Chef’s Corner
- **Marination is Key:** For the most intense flavor, marinate the chicken for at least 2-4 hours, or even overnight. The vinegar in the paste also helps tenderize the chicken.
- **Fresh Herbs are a Must:** Do not substitute dried herbs for the fresh coriander and mint; the vibrant green color and fresh flavor are crucial to authentic Cafreal.
- **Adjust Spice Level:** The number of green chilies can be adjusted to your preference. For less heat, remove some seeds. For more heat, add a hotter variety or more chilies.
