Goan chicken cafreal

Goan chicken cafreal

Anjum's Quick & Easy Indian
Lisa Linder

This recipe is so easy to make and doesn’t even require any chopping! A vibrant herb sauce cooks alongside the chicken, each adding value to the other, until they are both cooked and the sauce is thick and clings to the meat. Serve with Indian bread.

For the chicken


Quantity Ingredient
handful cashew nuts
10 large skinless chicken drumsticks
4 tablespoons vegetable oil

For the green paste

Quantity Ingredient
8 peppercorns
2 teaspoons coriander seeds
2.5cm cinnamon stick
6 cloves
6 green cardamom pods
1 rounded teaspoon cumin seeds
10g root ginger, coarsely chopped, (peeled weight)
8 largish garlic cloves
2 1/2 tablespoons red or white wine vinegar
240g coriander leaves and stalks, washed
2-4 green chillies, deseeded


  1. As you begin your preparation, put the cashew nuts in a small bowl with enough water just to cover. Set aside to soak.
  2. Slash each drumstick about three times at its thickest point.
  3. For the green paste, grind all the whole spices to a powder. Whizz this together with the ginger, garlic, vinegar, coriander leaves and stalks, green chillies, salt and enough water to be able to blend until smooth, either in a hand-held blender or a mini food processor. Pour the resulting green paste over the chicken in a shallow dish, cover and leave to marinate for at least 20 minutes, or place in the fridge and leave for a couple of hours if you have time.
  4. Heat the oil in a large non-stick pan. Add the chicken and marinade and bring to the boil, then reduce the heat, cover and simmer gently for 20–25 minutes, giving it the occasional stir. Blend together the cashew nuts and their soaking water with a hand-held blender and add to the sauce halfway through cooking time. The chicken is best cooked in its own juices, so try not to add too much water. Pierce the largest drumstick; the juices that emerge should run clear with no trace of pink. If not, cover and cook for a few minutes longer, then check again.
  5. If there is too much liquid in the pan, uncover to cook it off for the last five minutes or so. The sauce should be thick enough to cling to the meat. Taste and adjust the seasoning to serve.
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