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Goan Chicken (Galinha) Cafreal served with aloo jeera and green bean poriyal.
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Goan Chicken (Galinha) Cafreal Recipe

Chicken cafreal is a wonderful Goan dish from the south of India that features bone-in chicken (legs in this recipe) marinated in coriander, chilli, garlic and ginger before being cooked in the marinade, it is gloriously spicy but still fresh and light!
Course Main Course
Cuisine Anglo Indian
Keyword cafreal chicken, chicken cafreal goan, chicken cafreal goan recipe, galinha cafreal
Prep Time 15 minutes
Cook Time 35 minutes
Marinade Time (Minimum) 2 hours
Total Time 2 hours 50 minutes
Servings 2 Servings
Calories 616kcal
Author Brian Jones

Ingredients

  • 2 Chicken Legs
  • 1 tablespoon Ghee

For the Marinade:

  • 3 Green Finger Chilli Peppers
  • 75 g Coriander ¾ Packed Cup
  • 6 Garlic Cloves
  • 15 g Ginger ½ Thumb Sized Piece
  • 1 Medium Shallot 35g
  • 1 teaspoon Black Peppercorns
  • 1 Blade of Mace
  • 2 Cloves
  • 1 tablespoon Malt Vinegar
  • ½ teaspoon Ground Cinnamon
  • ½ teaspoon Salt
  • 50-60 ml Water 3-4 tablespoon

Instructions

  • Cut the stems from the chillies and toss them in a blender with the coriander, if the stems are tender leave them in the marinade.
  • Peel the garlic cloves and add them to the blender.
  • Peel and roughly chop the ginger and toss them into the blender.
    Chicken Cafreal process shot 1 of 11
  • Peel the shallot, roughly chop it and add it to the blender with the rest of the ingredients for the marinade, then blitz to a smooth paste. Add more or less water as required.
    Chicken Cafreal process shot 3 of 11
  • Make 5-6 deep cuts in the flesh of the chicken and place it in a bowl, then pour over the marinade and massage it into the chicken. Cover with cling film and allow the chicken to marinade for at least 2 hours, overnight and up to 24 hours is better.
    Chicken Cafreal process shot 5 of 11
  • When the chicken has been marinated remove it from the marinade, scraping off any excess.
  • Heat a 25cm (10") frying pan over a medium-high heat and when it is hot, add the ghee.
  • Add the chicken and sear on both sides for around 5-7 minutes (total) starting with the skin side first.
    Chicken Cafreal process shot 7 of 11
  • Reduce the heat to medium-low scrape the remaining marinade into the pan and add 75ml (⅓ Cup) water, swirl everything around to combine, then add a lid and cook until the chicken reaches at least 73°C or 165°F on a quick read meat thermometer. This will take approximately 20-25 minutes.
    Chicken Cafreal process shot 9 of 11

Video

Notes

73°C or 165°F represents the minimum "safe temperature"; chicken legs benefit from being cooked a little further than that to break down the cartilage and tendons a little. I usually aim for around 80° or 175°F.

Nutrition

Serving: 1 | Calories: 616kcal | Carbohydrates: 18g | Protein: 66g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 17g | Cholesterol: 344mg | Sodium: 870mg | Fiber: 5g | Sugar: 6g
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