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Indian Chicken Cafreal | Spicy Goan Herb Skillet in 25 Min
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25 min
Quick
Gurkerl Küche
Indisches Chicken Cafreal ist ein legendärer Klassiker der sonnigen Küche Goas: Zarte Hendlbruststreifen mariniert in einer herrlich frischen, tiefgrünen Kräuterpaste aus Koriander, Ingwer, Knoblauch, Limettensaft und wärmenden Gewürzen, scharf in nussigem Ghee angebraten. Serviert mit duftendem Basmatireis ist dieses aromatische, glutenfreie Pfannengericht in nur 25 Minuten servierfertig – saftig, raffiniert und voller südindischer Frische!
Preparation method
Thoroughly rinse the basmati rice in a sieve under cold running water until the water runs clear. Then bring to a boil with twice the amount of lightly salted water, reduce the heat, cover, and let simmer gently over low heat for about 10–12 minutes until cooked.
For the Cafreal spice paste, roughly chop the fresh coriander (including the tender stems). Peel and roughly chop the garlic and ginger. Deseed and finely chop the chili pepper. Blend everything together with the juice of one lime, cumin, cinnamon, cloves, pepper, salt, and 1–2 tbsp of water in a mini food processor or with an immersion blender into a smooth, fragrant green paste.
Pat the chicken breast dry, cut into bite-sized strips about 2–3 cm wide, and place them in a bowl. Mix evenly with half of the fresh Cafreal paste and let marinate for about 5 minutes.
Chef's tip
Be sure to use the coriander stems for the paste as well—they contain the most intense aroma and the delicate, fragrant spice of Goa.
If you prefer a milder heat, you can completely deseed the chili pepper beforehand or use only half a chili.
45 min
Quick
