- Ditz
Chicken Cafreal

This is one recipe I have never tried. I have enjoyed different variations of Cafreal but somehow have been intimidated. It always felt difficult to achieve. For the sheer challenge of not repeating a chicken recipe, I thought I would try something different. Given the circumstances of whipping up a lunch, attending a funeral and returning to cook my tribute to Wendell, there was no time to be intimidated. Followed the instructions carefully and voilà!
Credit: Alves
Collect it:
· 1 kg Chicken
· 1 onion chopped
· 30 ml water
· 3-4 tbsp. tamarind pulp or 1½ tablespoon vinegar
· 3 tbsp. oil
· 60 ml rum (optional. Trust me this take the flavor a notch higher)
Grind to a smooth paste:
· 9 coriander sprigs
· 5 green chilies
· 6-7 garlic cloves
· 1 inch ginger
· 9 peppercorns
· 5 cloves
· 1 inch cinnamon
· ½ tsp turmeric powder
· ½ tsp cumin seeds
· 2 Cardamom pods
· 30 ml water or as required
· 1 tsp kus kus
Make it
CLEAN /CUT the chicken apply salt.
MARINATE the chicken with the ground masala and let it rest in the refrigerator for 2 hours. (Wash the mixer/grinder with little water (80 ml) and store it in a bowl for later use). I usually marinate it overnight or two days.
Take a big kadai / deep frying pan. ADD 2 tbsp. oil and fry the chicken for 2-3 minutes to get a nice brown colour (do not discard the extra Marinade). Remove the fried chicken in a plate.
CHECK for salt. If you want your chicken with thick gravy, keep the pan open on high heat and let the water dry to your required consistency.