GALINHA A CAFRIAL
From: Best of Goan Cooking by Joyce Fernandes
1 kg. chicken
1 tbsp salt
30 flakes garlic
10 1-inch pices ginger
2 green chillies
a pinch of pepper
juice of 2 lemons
1 tbsp white chillie powder (used in papad making).
Clean and cut the chicken into 8 pieces. Do not use the bony sections. Grind garlic, ginger and green chillies in water to a thick paste. Mix the remaining ingredients into the paste and apply this mixture to the chicken pieces. Allow to stand in a cool place for 8 hours or overnight in the fridge. Either grill the chicken pieces or deep fry in hot oil.
Please note that the white chillies mentioned are very pungent.