Chicken Cafreal

This is one recipe I have never tried. I have enjoyed different variations of Cafreal but somehow have been intimidated. It always felt difficult to achieve. For the sheer challenge of not repeating a chicken recipe, I thought I would try something different. Given the circumstances of whipping up a lunch, attending a funeral and returning to cook my tribute to Wendell, there was no time to be intimidated. Followed the instructions carefully and voilà!

Credit: Alves

Collect it:

·          1 kg Chicken

·          1 onion chopped

·          30 ml water

·          3-4 tbsp. tamarind pulp or 1½ tablespoon vinegar

·          3 tbsp. oil

·          60 ml rum (optional. Trust me this take the flavor a notch higher)

Grind to a smooth paste:

·          9 coriander sprigs

·          5 green chilies

·          6-7 garlic cloves

·          1 inch ginger

·          9 peppercorns

·          5 cloves

·          1 inch cinnamon

·          ½ tsp turmeric powder

·          ½ tsp cumin seeds

·          2 Cardamom pods

·          30 ml water or as required

·          1 tsp kus kus

   

Make it

CLEAN /CUT the chicken apply salt.

MARINATE the chicken with the ground masala and let it rest in the refrigerator for 2 hours. (Wash the mixer/grinder with little water (80 ml) and store it in a bowl for later use). I usually marinate it overnight or two days.

Take a big kadai / deep frying pan. ADD 2 tbsp. oil and fry the chicken for 2-3 minutes to get a nice brown colour (do not discard the extra Marinade). Remove the fried chicken in a plate.

ADD 1 tbsp. oil and sauté the onion in the same pan, once it’s translucent add the chicken to the pan. Pour the remaining marinade and required quantity of water from the bowl. At this point add the tamarind pulp/vinegar. Cook for 15 minutes by covering the pan / kadai. Remember to turn the chicken once.

CHECK for salt. If you want your chicken with thick gravy, keep the pan open on high heat and let the water dry to your required consistency.