This spicy dish reflects the fusion of Portuguese and Indian cuisines that took place during the colonization of Goa. The sauce tastes a lot like the famous Portuguese peri-peri sauce. The traditional method uses deep-frying to cook the chicken, but you can grill it if you prefer. Serve chicken cafreal hot with a fresh green salad.
- 1 whole chicken (butterflied)
- 2 tablespoons lemon juice (fresh from 1 large lemon; or use lime juice)
- 2 teaspoons salt (kosher)
- 6 red chilies (dry)
- 3 green chilies
- 6 peppercorns
- 30 cloves garlic
- 1 piece ginger (thumb-sized)
- Pat the chicken dry, inside and out, with paper towels.
- Make a salt paste by mixing just enough citrus juice to moisten 2 teaspoons of salt. Rub it over the chicken. Pour the remainder of the juice over the chicken and allow it to sit at room temperature for 30 minutes.
- While the chicken marinates, grind the remaining ingredients through ginger together into a thick paste.
- Rub this paste all over the chicken, cover it loosely and allow it to marinate in the refrigerator for 8 to 10 hours.
- Cut the chicken into pieces to suit your size preference.
- Heat enough oil to cover the chicken pieces in a Dutch oven or deep heavy pot to 350 degrees. Lower chicken pieces gently into the hot oil, being careful not to crowd the pot or reduce the heat. Cook in batches if necessary.
- Flip the chicken pieces periodically, cooking until the internal temperature reaches 165 F as measured with a meat thermometer. This can take from 12 to 18 minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||3 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||4 g|