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.