Chicken Cafreal

Goan style fried chicken

30 minutes
2 portions



Chicken Cafreal Recipe

The dish Cafreal was supposed to have originated in MozambiqueAfrica. Goa and Africa have had an association because of the Portuguese. Vasco da Gama was the first European to reach India and he did so through Cape Agulhas, the southern most tip of Africa. Cape of Good Hope is widely considered the sourthern most tip, but that’s not correct. Cape Agulhas was called Cabo das Agulhas or Cape of Needles by Portuguese sailors and’s the true tip of Africa. The Portuguese established their trading routes to India through Africa and in many spheres left their imprints of local cultures and food in both these areas. Africa’s most easily identifiable Portuguese influence is the Peri-Peri Chicken. Peri-Peri or the African bird’s eye chilly comes from Swahili language, in which it means ‘Pepper Pepper’. In Africa, Peri-Peri chicken and Cafreal are often the same dish, but not so in Goa. Over time, the Portuguese brought Peri-Peri and the Cafreal into Goa, where it developed differently with local influences and flavours. In Goa, Peri-Peri’s strictly a red coloured sauce and the Cafreal’s a green masala. The Cafreal’s made using flavouring chicken with coriander leaf, ginger garlic paste, black pepper, cinnamon, clove and lime juice. This’s then deep/shallow fried.


Crescentia Fernandes and her husband Chris run a wonderful Goan restaurant in Gurgaon by the name Bernado’s. Crescentia’s a supeb cook ‘n Bernado’s my regular joint for a Goan food fix. Chris and Crescentia started Bernado’s some 9-odd years ago in Delhi. The restaurant’s moved to different locations over the years and now has finally set anchor in Supermart 1 mall in Gurgaon.


Chicken Cafreal Recipe By Crescentia

Chicken Cafreal Recipe By Crescentia



About FoodMaestros On The ChowderSingh Blog

Food Maestros are one among us. They use simple ingredients and create complex magic with ‘em. Food Maestros aren’t just talented chefs who innovate with food. They’re also homemakers with extra ordinary cooking skills and cooking enthusiasts who’ve risen from burnt embers of many a kitchen disaster ‘n finally spend hours whiling away their time creating their next perfect creation. As part of the Food Maestros section, I only work with Indian food and much prefer recipes that’ve been handed down from generation to generation. There’s a sea of learning that one gets from just simple home cooking. And I firmly believe in one thing. The camera doesn’t lie. If one’s not confident of the food one makes, It shows up on camera. That’s why I love shooting with traditional homemakers more than professional chefs. I love the purity of their recipes, especially the ones handed down by their mom. What you’d call mom’s cooking with love. I call it purity of recipes and integrity of the cuisine that’ve been carefully studied ‘n worked upon over years and decades. And then carefully preserved and handed over by each generation. Of course, the love’s there. Good food doesn’t happen without love ‘n care.


Also, I take that extra effort ‘n shoot videos of each recipe because I feel that the written word loses out on many of the small touches that go into making that perfect dish and maintaining the integrity of the cuisine. The list of ingredients along with their quantities are mentioned above and at the end of each video. But for the process, you’ll have to refer to the video itself.


And it’s always my endeavour to get you authentic recipes from across India, but I’m not an expert on each and every regional cuisine and sub-cuisine of India. And I really look forward to your feedback on each of the videos presented. Please do leave your feedback this chicken cafreal recipe in the comments section below, the Chowder Singh facebook group  or on the Chowder Singh youtube channel page.


Happy viewing this Chicken Cafreal recipe by Crescentia Fernandes and chow-chow!

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  • Chicken leg 2 nos
  • Coriander leaves 10 sprig
  • Ginger garlic paste 1 tablespoon/15gm
  • Black pepper powder 1 teaspoon/5gm
  • Cinnamon powder 1/2 teaspoon/2gm
  • Clove powder 1/5 teaspoon/1gm
  • Lime juice 3 tablespoon/45ml
  • Salt 1 teaspoon/5gm
  • Oil - 300ml for frying