CHICKEN CAFEAL

Serves 6

This is a spicy chicken preparation consumed widely in the state of Goa. The preparation originated from the Portuguese colonies in the African continent and was introduced into the Goan cuisine by the Portuguese. In my opinion, it is another version of a tandoori chicken.

Chicken drumsticks 1 kg (2 lb 3 oz), skinned
Cooking oil for deep-frying
Rice flour or channa flour for dusting

Marinade

Green chillies 8
Coriander leaves (cilantro) 100 g (3½ oz)
Mint leaves 60 g (2¼ oz)
Ginger 60 g (2¼ oz)
Garlic 60 g (2¼ oz)
Black peppercorns 2 tsp
Garam masala 2 tsp
Ground cumin 1 tsp
Ground turmeric 1 tsp
Lime juice 2 Tbsp
Natural yoghurt 150 ml (5 fl oz)

1.   Place ingredients for marinade in a blender and process until smooth. Pour into an airtight
container large enough to hold chicken drumsticks.

2.   Add chicken drumsticks to marinade and mix well. Cover and leave to marinate in the
refrigerator overnight.

3.   Bring chicken to room temperature before frying.

4.   Heat oil for deep-frying. Dust chicken lightly with flour and deep-fry over medium-low
heat until chicken is cooked through.

5.   Drain on absorbent kitchen towels.

6.   Serve hot with rice.

138

INDIAN HERITAGE

Cooking