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Indian Chicken Cafreal | Spicy Goan Skillet in 25 Min
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25 min
Quick
Gurkerl Küche
Würzig-aromatisches Hendl nach Goan-Art in einer frischen grünen Kräuter-Gewürz-Marinade aus Koriander, Limette, Knoblauch und feinen Gewürzen – in nur 25 Minuten saftig in der Pfanne gebraten.
Ingredients
Preparation method
Marinade & Preparation
For the Goan Cafreal marinade, roughly chop the fresh coriander along with the stems. Peel the garlic cloves and ginger, and roughly chop the chilli. Process everything together with the juice of 1.5 limes, ground cumin, cinnamon, cloves, as well as 1 tsp salt and 1/2 tsp pepper in a blender or with an immersion blender into a smooth, vibrant green spice paste.
Pat the chicken breast fillets dry and cut into approx. 3 cm pieces or bite-sized medallions. Mix the meat thoroughly with the green Cafreal paste and leave to marinate for 10 minutes at room temperature. Meanwhile, cook the basmati rice in lightly salted water according to package instructions until tender with a bite, and preheat the oven to 160 °C top/bottom heat to warm the naan bread briefly later.
Frying & Finishing
In a large, heavy pan, heat the clarified butter (ghee) over medium-high heat. Add the marinated chicken pieces (reserve any excess marinade from the bowl) and sear on both sides for approx. 3–4 minutes each, until browned and aromatic around the edges.
Chef's tip
Spice level to taste: If you prefer it milder, remove the seeds from the chilli before blending. For extra heat, blend in a second chilli.
Meal-prep tip: The marinated chicken can ideally be prepared the evening before – the longer it infuses in the fresh herb marinade, the more tender and aromatic the meat becomes.
45 min
Quick
