Indian (Goan) · Keto
Chicken Cafreal
A delicious keto dinner prepared Indian (Goan)-style with chicken and coriander. Perfectly suited for a keto diet.
Halal-friendly Hard
- Prep
- 14 min
- Cook
- 39 min
- Total
- 53 min
- Serves
- 4
8g Net carbs
26g Protein
32g Fat
428 Calories
Per serving
Ingredients
- 300 g chicken
- 1 tbsp coriander
- 1 tbsp mint
- 2 pieces pepper
- 3 cloves garlic
- 1 tsp ginger
- 1 tbsp vinegar
Method
- Blend coriander, mint, pepper, garlic, ginger, and vinegar into a smooth, thick cafreal masala paste using a mortar or blender.
- Score the 300 g chicken pieces deeply with a knife so the marinade penetrates the flesh thoroughly.
- Coat the chicken evenly with the cafreal paste, pressing it into the scored cuts, and allow it to marinate for at least 14 minutes.
- Heat a heavy skillet or grill pan over medium-high heat and sear the marinated chicken for 4-5 minutes per side until a deep green crust forms on the surface.
- Reduce the heat to medium-low, cover the pan, and cook the chicken for a further 28-30 minutes, turning occasionally, until cooked through with no pink remaining.
- Rest the chicken for 3-4 minutes before serving to allow the juices to redistribute and the cafreal crust to firm slightly.
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