Goan Chicken Cafreal
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Ingredients
- 700 g chicken thigh fillets
- 40 g fresh coriander
- 15 g fresh mint
- 3 fresh green chillies
- 5 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground cumin
- 2 tbsp apple cider vinegar
- 2 tbsp vegetable oil
- 1 lemon, juiced
Nutrition (per serving)
- Calories
- 299 kcal
- Protein
- 35.7 g
- Carbohydrate
- 3.4 g
- of which sugars
- 1.2 g
- Fat
- 15 g
- of which saturates
- 2.7 g
- Fibre
- 2.1 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blitz the coriander, mint, green chillies, garlic, ginger, ground cumin and apple cider vinegar to a smooth green paste.
- 2
Slash the chicken thighs a few times and rub the paste all over, then marinate for at least 1 hour, or overnight in the fridge.
- 3
Heat the vegetable oil in a wide pan over medium heat and cook the chicken for 10-12 minutes on each side, covered, until cooked through with no pink remaining and the juices run clear.
- 4
Spoon over any paste left in the pan and squeeze over the lemon juice.
- 5
Rest for 3 minutes before serving with rice or flatbread.
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