Chef Anuj Sood, of Ashiana at Sheraton Dubai Creek Hotel & Towers, prepares a Keralan-style feast for Time Out to taste.
Chicken cafreal (a Goan delicacy)
1kg boneless chicken
100g green coriander
Salt (to taste)
1g coriander seeds
5g cumin seeds
5g garam masala
100ml malt vinegar
30g green chillies
1 Grind the green coriander, vinegar, chillies, cumin, coriander seeds, ginger and half portion of the onion.
2 Marinate chicken with half portion of the paste.
3 Heat oil and add remaining sliced onions, and let it cook until brown.
4 Stir in the other half of the paste.
5 Add marinated chicken and salt and cook until done.
6 Finish with garam masala and cloves and garnish with diced tomatoes.