Galinha cafreal

Recipes
By HungryGoWhere Editor
6 July 2010 3:00 PM Updated 15 Nov 2015
DIFFICULTY LEVEL
6 Servings
70 Mins
30 Mins
AsianIndian
 
Enjoy this subtly spicy chicken dish cooked with fresh herbs and aromatic spices.
Calinha Cafreal is a Goan classic which has undeniable Portuguese influence both in name and cooking style. It is chicken marinated in a green spice paste or masala and fried. Tomato and potato are both introduced vegetables, not being native to India. The flavours are not tongue-numbingly spicy-hot, but more redolent of fresh herbs and subtle heat.
Step by step
Preparations

Preparations

MAIN INGREDIENTS
1 large chicken
6 green chilies
2 cm ginger
10 cloves garlic
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon meat curry powder
2 medium onions
1 tablespoon vinegar
3 tablespoons oil
6 large tomatoes
12 baby potatoes

Method

1
 
Blend green chilli, ginger, garlic, onions and all the spices, adding the vinegar or lemon juice to moisten.
2
 
Add salt and the spice paste to the chicken and marinate at least an hour, preferably overnight for deeper flavours.
3
 
Heat up oil in a non-stick frying pan and fry chicken pieces on high heat to sear, then on medium heat to cook. Be patient and keep frying for about 10 minutes.
4
 
While chicken is frying, microwave baby potatoes on ‘high’ for 8 minutes, adding a spoonful of water. Drain and cool after cooking.
5
 
Plate the cooked chicken, but keep the pan. Add potatoes and toss over high heat until evenly browned. Add tomatoes, cut side down, to sear in the hot pan. Serve potatoes, tomatoes as side dishes to the fried chicken.
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Cooking Card

Galinha cafreal

By HungryGoWhere Editor
Preparation time
70 Mins
Cook time
30 Mins
Yield
6 Servings

Main Ingredients

1 large chicken
6 green chilies
2 cm ginger
10 cloves garlic
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon meat curry powder
2 medium onions
1 tablespoon vinegar
3 tablespoons oil
6 large tomatoes
12 baby potatoes

Instructions

  1. Blend green chilli, ginger, garlic, onions and all the spices, adding the vinegar or lemon juice to moisten.
  2. Add salt and the spice paste to the chicken and marinate at least an hour, preferably overnight for deeper flavours.
  3. Heat up oil in a non-stick frying pan and fry chicken pieces on high heat to sear, then on medium heat to cook. Be patient and keep frying for about 10 minutes.
  4. While chicken is frying, microwave baby potatoes on ‘high’ for 8 minutes, adding a spoonful of water. Drain and cool after cooking.
  5. Plate the cooked chicken, but keep the pan. Add potatoes and toss over high heat until evenly browned. Add tomatoes, cut side down, to sear in the hot pan. Serve potatoes, tomatoes as side dishes to the fried chicken.

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