Chicken Caffreal with Goan Spices and Herbs
Ingredients
- 1 kg chicken, cut into 12 pieces
- 1 bunch coriander leaves
- 1/2 bunch mint leaves
- 1 tsp cumin seeds
- 8 green chillies
- 1 tbsp peppercorns
- 8 cloves
- 1 inch cinnamon stick
- 15 cloves garlic
- 1 inch ginger
- Small ball tamarind
- 30ml Goan vinegar
- 20ml coconut fenny (optional)
- 1 tsp turmeric
- Salt to taste
- 30ml oil
- 2 potato wedges (cut 1 by 8)
- 2 onion roundels
Preparation
Joint the chicken into 12 pieces, sprinkle with turmeric and salt. Allow to marinate for 15 minutes.
In a blender, grind to a fine paste the herbs and spices from coriander leaves to coconut fenny without adding water.
Marinate the chicken with the spice blend for 12 to 14 hours.
In a heavy bottom pan, heat oil, add the marinated chicken and cook covered over a low flame for 40 minutes.
While the chicken is cooking, bake the potato wedges at 180°C for 40 minutes. When done, season and set aside.
Check on the chicken, test the gravy by swabbing it with a morsel of bread as a cooking tip.
Optionally, dry the gravy by increasing the flame or remove the chicken to a serving plate and toss onion roundels in the gravy.
Serve warm with the gravy-tossed onion roundels and potato wedges.
Enjoy this meal with Pao or Poie.
