Goan Chicken Cafreal

Ingredients

• 1 kg chicken on the bone skinless and jointed
• 5 garlic cloves roughly chopped
• 1" ginger roughly chopped
• 2 tbsp vegetable oil
• Salt to taste
• 2 tbsp vinegar
• 100gms coriander leaves as well as stems
• 2 green chillies
• 1 tbsp coriander seeds
• ½" cinnamon stick
• ½ tsp cumin seeds
• ½ tsp black peppercorn
• 5 green cardamom seeds only
• 5 cloves

Steps

1. Blend the garlic and ginger to a smooth paste in a blender with a splash of water. Marinate the chicken in this paste and set aside. Add the marinade ingredients to a blender and make a smooth paste with 20-30mls of water.
2. Add the paste to the chicken pieces and coat well. Marinate for a couple of hours or preferably overnight.
3. In a heavy bottom sauce pan heat the oil to a medium heat. Add the marinated chicken along with any leftover marinade. Seal the chicken pieces stirring often for 5-6 minutes making sure to scrape the marinade if it sticks to the bottom of the sauce pan.
4. Now turn the heat to a low setting and simmer for 25 minutes. Stir a few times through the cooking process. Add a splash of water only if it gets too dry. This is quite a dry dish so the masala starts to coat the chicken and cling to it.
5. Season to taste and add the vinegar. Cook for a further 5-7 minutes. Turn the heat off and serve with salad and bread roll or crusty rolls to mop up the masala.