Chicken cafrael

This chicken in green masala has the quite enigmatic flavour that vinegar - in this case white wine vinegar - gives to Goan cooking. The chicken can be barbecued, shallow-fried or roasted in the oven. In my view shallow-fried is best because you can enjoy the juices from the pan. It is very nice served with a little onion and tomato salad. Incidentally, a legacy of the Portuguese occupation of Goa is that a lot of the dishes have English names.