Green Herb Pan-Fried Chicken — Chicken Cafreal
A Goan green-marinated chicken pan-fried with a vibrant coriander, mint, and chilli paste, finished with vinegar tang and curry leaves.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blend 60g coriander, 20g mint, 6 green chillies, 10 garlic cloves, 3-inch ginger, 1.5 tsp black pepper, 1 tsp cumin, 1 tsp coriander, 0.5 tsp cinnamon, 0.25 tsp cloves, 3 tbsp vinegar, 1 tsp salt, 0.5 tsp sugar, and 4 tbsp water into smooth paste. Score chicken skin in 2–3 shallow lines per piece. Rub two-thirds paste over chicken, working into slits and under skin. Reserve one-third paste. Marinate 10 minutes.
Sear
Heat 3 tbsp oil in a large heavy skillet over medium heat. Place chicken skin-side down, cook undisturbed 7–8 minutes until skin is deeply golden and crisp. Flip, cook 5 minutes on medium-low heat until just set.
Bloom
Add remaining 1 tbsp oil and 16 curry leaves, sizzle 10 seconds over medium heat until fragrant. Pour in 120ml hot water and reserved cafreal paste, stir gently around chicken.
Simmer
Cover and cook 6–7 minutes on low heat until chicken reaches 165°F internal temperature and green masala clings tightly to the meat.
Reduce
Uncover, increase heat to medium-high, reduce for 1.5–2 minutes if liquid remains—cafreal should be glossy, not saucy. Visual cue: sauce coats the chicken in a tight glaze.
Plate
Transfer chicken to a serving plate, spoon glossy cafreal sauce over top, garnish with 2 tbsp fresh coriander. Serve with lemon wedges, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.