I tried out another recipe without poppyseed.

Chicken cafreal is a Portuguese inspired chicken preparation that is very popular in Goa. The spiciness can be adjusted based on taste. The mix of chili, garlic, ginger, coriander, with tamarind or lime and a little sweetness is amazing.

Ingredients

12 chicken legs ( I use deboned chicken to save cooking time, but you can try this with a spatchcocked chicken too)

4-5 dl of chopped coriander leaves

12 – 16 cloves garlic, peeled and chopped ( medium sized , based on taste)

2 inch ginger, peeled and chopped

10 – 12 green chillies (based on how pungent the chillies are and taste)

3 tsp black pepper corns

2 inch cinnamon stick

2 tsp jeera or cumin seeds

2-3 tsp tamarind water (made from 1 tsp tamarind soaked in 1 dl water) or 2 – 3 tbsp lime juice

1 tsp turmeric

2 tsp crushed jaggery or sugar

The day before

Clean the chicken and make slits in the meat. Sprinkle with 1-2 tsp salt and the turmeric and leave in the fridge for 1-2 hours.

Grind the remaining ingredients to a smooth paste.

Coat the chicken pieces in the marinade, cover with cling film and leave in the fridge overnight.

Putting it together

The next day or after a few hours, take the bowl of chicken out of the fridge and leave for an hour. Stir in 2-3 tbsp of oil to coat the pieces.

Heat the oven to 180 C (hotair if available).

Arrange the chicken on a grill pan that is lined with aluminum foil leaving some space between the pieces. This will allow them to dry while cooking. Cook the chicken in the oven for about 30 mins turning the pieces over after 15 mins to allow both sides to cook.

Change the oven setting to top grill and grill the pieces for another 10 – 15 mins, turning them over when they start to brown at the edges.

Serve hot with wedges of lime on the side. These are delicious when eaten with rice or chapatti and a small salad.