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Recipe for :

Chicken Cafreal

Chef SoundararajanThis recipe comes from Chef Soundararajan who is the Corporate Executive Chef of Club Mahindra, which has world-class resorts in various locations in India. Chef Soundararajan is involved in the overall planning, execution and overseeing of the Food and Beverage operation for the Group. In addition he is the founder General Secretary of the South India Culinary Association which was set up in 1998 as a professional body to enable culinary professionals to exchange culinary notes and to bring a closer bond between the culinary professionals.

"When you think of Goa (a region of India), think of fun, frolic and a lot of food and drinks.

Goan cuisine was a fusion food amalgamating Southern Indian and Mughul cuisine. A large environmental aspect came about through the interpretations of the Portugese in the mid Nineteenth century thus culminating in exotic dishes like Sorpotel, Calsidela, Caldeen, Caleiradg, Cafreal Vindatoo.

Goa's contribution to cuisine became a household name and you would not find a menu without Xacuti. This style of cooking is one of the finest gravy / masala combinations Goa has gifted to regional Indian cuisine".


1 Chicken
5 Red Chilli
3 Green Chilli
1 tsp Coriander seeds
1/2 tsp ground Cinnamon
1 pc Mace
8 ground Garlic cloves
1/4 bunch Coriander leaves
Few sprigs of Mint
1 inch Ginger

  • Grind all the ingredients (except the chicken) together and rub on the chicken and marinate over night in the refrigerator.
  • Heat the oven to 325º. Place the chicken in a roasting tray and cover with foil (the chicken must be moist and the spices should not burn.
  • Cook for about one hour. Baste several times during cooking.
  • By the last 15 minutes of cooking remove the foil so as to get the roast feeling on the surface.

Chef Soundararajan