Chicken Cafreal

Chicken Cafreal

Chicken Cafreal is a popular Goan dish, which is a fusion of Indian and Portuguese cuisines. It is a spicy and flavorful dish that is made with chicken marinated in a blend of aromatic spices, herbs, and vinegar, and then pan-fried or grilled to perfection.

The dish is known for its distinct green color, which comes from the use of coriander leaves and green chilies in the marinade. The spices used in the marinade may vary slightly from region to region and from chef to chef, but typically include ingredients such as ginger, garlic, cumin, turmeric, and black pepper. It can be easily prepared with ingredients all of us usually have in our kitchen pantry.

The dish is believed to have originated from the Portuguese dish “Galinha à Africana” (African Chicken), which was brought to Goa by Portuguese explorers. Over time, the dish has been adapted and modified by Goan chefs to include traditional Indian spices and flavors.

Chicken Cafreal

Course: MainCuisine: GoanDifficulty: Easy


Prep time


Cooking time


Total time



An easy chicken curry, which is quite popular in Goa!


  • For First Marination
  • Chicken – 500 gms

  • Turmeric Powder – 1/2 tsp

  • Salt – 1 tsp

  • For Grinding Together
  • Coriander Leaves – 1 cup, chopped

  • Green Chilli – 6-7 nos

  • Ginger – 1 inch piece, chopped

  • Garlic – 5-6 cloves

  • Cinnamon – 1-inch stick

  • Cloves – 5-6

  • Peppercorn – 1/2 tbsp

  • Cumin Seeds – 1/2 tsp

  • Bay Leaf – 1, small

  • Cashews – 6-7

  • Vinegar – 1 tbsp

  • Other Ingredients
  • Oil

  • Onion – 1, chopped

  • Fried Potatoes, coriander leaves for garnish


  • Make a few cuts on the chicken pieces. Add turmeric powder and salt to the chicken pieces and mix well and keep it aside.
  • Grind together coriander leaves, green chilli, ginger, garlic, cinnamon, cloves, peppercorn, cumin seeds, bay leaves, cashews and vinegar to a fine paste without adding any water.
  • Add it to the chicken and keep it refrigerated for atleast an hour. If possible, marinate and keep it aside overnight.
  • Heat oil in a pan or kadai and add the chicken pieces without overcrowding. Don’t add the excess marinade at this stage.
  • Cook the chicken till it is brown on both sides. Remove it and keep it aside. Add more oil if needed.
  • Add the onions to this and fry till it starts changing color. Scrape all the marinade bits into the oil.
  • Add the remaining marinade along with some water and bring it all to a boil.
  • Add the chicken pieces to this and cover and cook till the chicken is cooked through.
  • Garnish with fried potatoes and coriander leaves and serve.

Recipe Video

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