Goan Chicken Cafreal Inspired Curry
with Crispy Potato Slices, Peas, Spinach and Coriander
Chicken cafreal, also referred to as Frango à Cafreal, is a way to prepare chicken from the Indian state of Goa. Introduced into the local cuisine by the Portuguese, the traditional preparation involves whole chicken legs, chillies, fresh coriander, garlic and spices. First marinaded and then shallow-fried, we've kept as close to the original method and flavours as we can but are using chicken thighs to save you the hassle of deboning!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Red Chilli
1 unit(s)
Lime
3 unit(s)
Garlic Clove
1 bunch(es)
Coriander
15 grams
Ginger Puree
1 sachet(s)
Curry Powder Mix
1 sachet(s)
Ground Turmeric
4 unit(s)
British Chicken Thighs
450 grams
Potatoes
40 grams
Baby Spinach
120 grams
Peas
Not included in your delivery
¼ tsp
Salt
2 tbsp
Olive Oil for the Marinade
1 tbsp
Honey
125 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Trim and halve the chilli widthways. Halve the lime. Peel the garlic.
In a blender, add the coriander (stalks and all), peeled garlic, ginger puree, curry powder, turmeric, salt and olive oil for the marinade (see pantry for both amounts).
Add in half the chilli and half the lime juice. Season generously with pepper and blend to a rough paste, 2-3 mins - this is the cafreal inspired marinade.
If you don't have a blender, finely chop the chilli, coriander (stalks and all) and grate the garlic. Combine with the rest of the ingredients in a medium bowl.
In a medium bowl, add the blended mixture and chicken thighs. Mix until coated. Set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, slice the potatoes into 1cm thick rounds (no need to peel).
Pop the potato rounds onto a large baking tray. Drizzle with oil and season. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Roast the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, thinly slice the remaining chilli. Cut the remaining lime into wedges.
When the potatoes are halfway through cooking, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan and spoon over any remaining marinade from the bowl.
Fry until the chicken is browned, 4-5 mins each side. Only move the chicken when turning onto its other side. TIP: If the marinade sticks to the pan while cooking the chicken, don’t worry, those browned bits add flavour. You’ll deglaze the pan later.
Once the chicken has browned on both sides, lower the heat and stir in the honey and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 6-8 mins.
Carefully turn over the chicken thighs halfway through cooking. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked and the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas and simmer, 1 min more.
Add a splash of water if the sauce is looking a little thick. Taste and season with salt and pepper if needed.
When everything's ready, share the chicken cafreal inspired curry and crispy potato slices between your plates.
Sprinkle the remaining chilli over the chicken (add less if you'd prefer things milder).
Serve with any remaining lime wedges for squeezing over to finish.
Enjoy!
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