Goan food is popular all over the country for its seafood. But the cuisine is a repertoire of many other delectable dishes that are worth mentioning and trying too. Chicken cafreal is one such amazing ...

When Nik Sharma left Mumbai for Ohio years ago, he had to leave his family’s holiday celebration behind too. Now he recreates one of his favorite dishes, chicken cafreal, in his own kitchen. By Nik ...

For a hearty meal that’s high on taste, Chicken Cafreal is an undoubted hit. With an amalgamation of various Indian spices like cumin seeds, peppercorn, cinnamon and chilies, the recipe gets its ...

With Goa's Portuguese past still present in its food, chicken cafreal bao is Goa's version of a drive-through chicken burger. serves Add salt to chicken and cook in water over high heat for 3 minutes.

About Chicken Cafreal Recipe: Goan fried chicken generally served with wheat bread or rice, serves best for lunch or dinner as a side. This is an easy chicken recipe which you can prepare in ...

Indulge in the exotic flavors of Chicken Cafreal, a quintessential Goan-Portuguese dish rich in aromatic spices. Traditionally marinated in a blend of coriander, chillies, ginger, garlic, and vinegar, ...

This delicious Chicken Cafreal recipe from Chef Donald will make any occasion special. Easter is a great occasion to bring loved ones close. Celebrated after 40 days of Lent, during which people fast ...

Chicken Cafreal is the stuff warm and sunny holidays are made of. Soft pieces of tender chicken encased in a marinade of fresh lightweight coriander, freshly roasted spices and a touch of fruity ...

On a recent visit to Goa, Bunny found herself embroiled in a controversy about a recipe. The recipe in question was for Chicken Cafreal, a traditional Goan dish that traces its roots to Mozambique ...

This delicious Chicken Cafreal recipe from Chef Donald will make any occasion special. Easter is a great occasion to bring loved ones close. Celebrated after 40 days of Lent, during which people fast ...

Cut backbones from the chickens with a large heavy knife. (Freeze backbones for making stock.) Crack the keel bone, in the center of each breast, so the chickens lie flat. Lightly pierce the chickens ...