Hello! everyone. First of all a very happy and prosperous new year to all of you out there. 2016 was just yesterday, I know, but there's something about the beginning of a new year that invigorates you, motivates you to look at life with a fresh perspective and new hopes. So here I am about to start something new. I write mostly about movies in my blog, but today I am trying my hands on writing about food. I am a born foodie so it's only a given that cooking should come naturally to me. Well, I am not a gifted cook but hey I do try my best. I believe that one day I will be great at it, hopefully. I hate small talks so let's get right to the point. To commemorate the occasion of New Year's Eve I decided to cook something special for my family. And also 31st December is my younger brother's birthday. So it was a classic case of 'Mauka bhi hain aur dastoor bhi'.
A few days ago I came upon a recipe on an Indian food website by the name of 'Chicken Cafreal'. It's a Goan-Potuguese cuisine. Just so you know I am crazy about chicken. I can eat it everyday, if my body permits. I am sure some of you might have heard or already tasted the above mentioned dish before. And also it's not difficult to find recipes now-a-days. One has to just Google or YouTube it. For those who have not heard or eaten it before this blog article is a blessing for you.
Ingredients: Coriander Leaves (a handful), Ginger, Garlic, Cumin Seeds (Jeera), Black Pepper seeds, Bay Leaf (1-2), Cinnamon, Clove, Cardamom, Green Chilly, Lemon Juice, Salt, Turmeric, and most importantly the Chicken pieces (the more the merrier).
The prep and cooking process is pretty easy. First of all make a fine paste of -
Coriander Leaves, Chopped Ginger, Chopped Garlic, Cumin Seeds, Black Pepper, Bay Leaf (1-2), Cinnamon, Clove, Cardamom, Green Chilly and Lemon Juice. (Optional: You can heat the cloves, cinnamon and cardamoms before putting it in the grinder, just to soften them up). Then cut small holes into the chicken pieces so that the paste goes deep inside the chicken. Marinate the chicken pieces with the paste along with salt and turmeric. Keep it aside for at least half an hour.
Coriander Leaves, Chopped Ginger, Chopped Garlic, Cumin Seeds, Black Pepper, Bay Leaf (1-2), Cinnamon, Clove, Cardamom, Green Chilly and Lemon Juice. (Optional: You can heat the cloves, cinnamon and cardamoms before putting it in the grinder, just to soften them up). Then cut small holes into the chicken pieces so that the paste goes deep inside the chicken. Marinate the chicken pieces with the paste along with salt and turmeric. Keep it aside for at least half an hour.
Heat oil in a pan. Add the chicken pieces. Fry them properly on both sides. You can almost feel the nice aroma coming out of the paste and chicken at this moment. Now add a little bit of water along with the leftover paste and let it simmer till thick gravy starts to form. Check the salt and if you think the gravy is ready as per your taste, then it's done. Simple, right? You can more water if you want but make sure that you balance out the taste of the dish.
FYI: Kindly check out the snapshots below that were clicked while preparing the dish.
I hope you enjoyed my blog piece and it was helpful in some way. I will try my best to keep posting about new-old dishes and also traditional dishes if possible. Till next time. Thank You.
My Info:
DAVID LAGACHU
8011770756 / lagachu.david63@gmail.com.
