MAIN INGREDIENTS
Cafreal is an Indian chicken dish originating from Goa. There is no feast on Goa without cafreal, made with chicken pieces that are marinated in a combination of chili peppers, cardamom, cloves, coriander, ginger, garlic, cumin, cinnamon, turmeric, salt, and black pepper.
After a night in the marinade, the chicken pieces are fried in butter or oil until the liquid from the marinade and the chicken juices is reduced and the chicken pieces develop a thick and sticky coating. Once done, chicken cafreal is usually served with pav (bread), salads, lime wedges, and fries on the side.
MOST ICONIC Cafreal
Salli boti is a traditional Parsi curry originating from western India. It’s usually made with a combination of mutton, onions, ginger-garlic paste, tomatoes, potatoes, oil, red chili powder, turmeric, vinegar, garam masala, coriander, cumin, salt, and sugar.
The onions are fried in oil, and then mixed with ginger, garlic, meat, turmeric, and red chili powder. The mixture is shortly fried and the coriander, cumin, tomatoes, sugar, vinegar, salt, and garam masala are then added to the mix. Salli boti is simmered over low heat until everything is fully cooked, and it’s then typically garnished with coriander.
Malvani chicken is a traditional curry hailing from the Konkan area in Maharashtra. The dish is prepared with a combination of chicken pieces, lots of coconut, and a slew of herbs, spices and vegetables such as ginger-garlic paste, green chili peppers, coriander leaves, sesame and poppy seeds, dry red chili peppers, onions, fennel, coriander seeds, cumin seeds, cloves, cinnamon, mace, cardamom, black pepper, star anise, and bay leaves.
Once the aromatic sauce has thickened, the dish is usually garnished with coriander leaves, then served hot with rice, kombdi vade fried dumplings, or roti flatbread.
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