Cafreal is a Goan classic built on a bright green masala of fresh herbs, chillies and whole spices, sharpened with vinegar. Chicken thighs stay juicy through the long marinade and slow finish.
Serves: 4 · Prep: 15 minutes, plus at least 1 hour marinating · Cook: 30 minutes
Ingredients
For the green masala
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 4 cloves
- 2cm piece of cinnamon stick
- 40g coriander, leaves and stems
- 15g mint leaves
- 3 green chillies
- 6 garlic cloves
- 4cm piece of ginger
- ½ tsp ground turmeric
- 3 tbsp coconut vinegar or white wine vinegar
- 1 tsp salt and 1 tsp sugar
For the chicken
- 800g boneless, skinless chicken thighs, halved
- 3 tbsp vegetable oil
- 1 onion, thinly sliced
- Lime wedges, to serve
Method
- Toast the cumin, peppercorns, cloves and cinnamon in a dry pan over a medium-low heat for about 1 minute, until fragrant. Cool, then grind to a powder.
- Blend the ground spices with the coriander, mint, chillies, garlic, ginger, turmeric, vinegar, salt, sugar and 2 to 3 tbsp water to a smooth paste.
- Coat the chicken in the masala, cover and marinate in the fridge for at least 1 hour, or overnight.
- Heat the oil in a wide pan over a medium heat and fry the onion for 6 to 8 minutes until golden.
- Add the chicken and all its marinade. Turn up the heat and cook for 5 minutes, turning the pieces.
- Lower the heat, cover and cook for 15 minutes, stirring now and then. Add a splash of water if the masala starts to catch.
- Uncover and cook for a few more minutes, until the masala clings to the chicken and the meat is cooked through with no pink in the middle.
- Serve with lime wedges and bread, rice or potato wedges.
Tip
Keep the coriander stems. They carry more flavour than the leaves and give the masala its colour.
