Chicken Cafreal

My grandmother always yelled, “Add more coriander leaves.” By that, she was actually referring to cilantro, which in India is called ‘coriander leaves.’ This is kinda like a family Sunday favorite in every Goan household. It is our version of a pan-fried chicken, but with yummy Indian spices and herbs. AND more healthier.


  • 1 pound of chicken
  • 2-3 tbsp. canola cooking oil
  • 1 tbsp. coconut oil
  • 2 tbs. salt
  • 1 tbsp. vinegar
  • 2 fresh tomatoes and red onion
  • 1 bag frozen potato wedges


  • 1 bunch of fresh coriander leaves
  • 1 red onion
  • 8-10 whole black peppercorns
  • 8-10 cloves
  • 3-4 green chilies
  • 1 stick of cinnamon, about 2 inches
  • 1 tbsp. poppy seeds
  • 1 tsp cumin seeds
  • 1/2 tsp. turmeric powder
  • 1 tsp. tamarind concentrate
  • 1 Inch fresh ginger
  • 6-8 cloves of garlic


  1. Wash and cut chicken into big pieces.
  2. Grind all the marinade ingredients mentioned with very little water to a smooth thick paste.
  3. Marinate chicken with this paste, cover and refrigerate overnight or 6-8 hours.
  4. Heat a large skillet or a big saucepan, and add the oils to the saucepan.
  5. Keep the heat on medium high and arrange all the chicken pieces over the oil.
  6. Cover and cook for about 7-8 minutes.
  7. Remove the cover, flip the pieces. Add the vinegar and salt to taste.
  8. Mix and let it cook covered for another 7-8 minutes.
  9. Now cook uncovered, until all the moisture evaporates and cafreal gets dry.
  10. Once the chicken starts browning, remove from heat and serve with rice, fresh tomatoes, sliced red onion, and baked potato wedges.

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