Caril De Galinha (Chicken Curry)

Name: Caril De Galinha (Chicken Curry)
Total time: 1 h
Yield: Four to six servings
Cuisine: portuguese
Ingredients: 4 tablespoons vegetable oil; 1 3- to 3 1/2-pound chicken, cut up into 8 to 10 pieces; 1/4 cup minced shallots; 2 teaspoons minced garlic; 1 medium-sized tomato, finely chopped; 12 dry red peppers, crumbled; 1 teaspoon turmeric; 1 teaspoon black pepper; 2 teaspoons paprika; 1/3 cup coconut milk or water; 2 teaspoons tamarind paste or minced sour prunes; 2 tablespoons julienned fresh ginger; 2 teaspoons salt; 2 tablespoons minced lemon grass, or 1 teaspoon lemon zest; 1 medium-sized green pepper, cored and chopped; 1 medium-sized sweet red pepper, cored and chopped; 6 fresh hot green chilies, sliced, or 1 tablespoon shredded hot peppers

By Julie Sahni

Total Time: 1 hour
Rating: 4(17)
Comments: Read comments

Featured in: FOOD; THE SPICE ROUTE

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Ingredients

Yield:Four to six servings

4tablespoons vegetable oil
13- to 3½-pound chicken, cut up into 8 to 10 pieces
¼cup minced shallots
2teaspoons minced garlic
1medium-sized tomato, finely chopped
12dry red peppers, crumbled
1teaspoon turmeric
1teaspoon black pepper
2teaspoons paprika
⅓cup coconut milk or water
2teaspoons tamarind paste or minced sour prunes
2tablespoons julienned fresh ginger
2teaspoons salt
2tablespoons minced lemon grass, or 1 teaspoon lemon zest
1medium-sized green pepper, cored and chopped
1medium-sized sweet red pepper, cored and chopped
6fresh hot green chilies, sliced, or 1 tablespoon shredded hot peppers

Ingredient Substitution Guide

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Preparation

Step 1
Heat one tablespoon of the oil in a large skillet over medium-high heat. Add the chicken pieces and sear, turning them often, until lightly colored. Remove chicken to a platter.
Step 2
Add the remaining oil to the pan along with the shallots and garlic. Cook, stirring, until shallots turn light brown (about four minutes). Add the tomatoes and continue cooking until the oil separates (about three minutes). Stir in pepper flakes, turmeric, black pepper and paprika.
Step 3
Add the chicken pieces and mix to coat them with the spices. Add the coconut milk, along with the tamarind, ginger and salt. Mix well and bring contents to a boil. Cook, covered, over medium-low heat for 30 minutes or until the chicken is tender. Fold in the lemon grass and peppers. Cook for an additional five minutes. Uncover and serve immediately garnished with chilies.

Ratings

4 out of 5

17 user ratings

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Comments

Jojo7 years ago

Used yogurt mixed with water (coconut milk consistency). It was delicious, definitely a keeper

MJ7 years ago

This is a relatively simple recipe Indian recipe. The sauce is delicious. It's bright and tangy. The tamarind adds umami. In my case, I found the chicken itself bland. I think because there is no seasoning on the chicken, unlike other Indian recipes I've made in which the meat is seasoned with the spices or masala before cooking. Next time I'll mix some of the dried spice and sprinkle it on the chicken before I start to heat the pan.

Jojo7 years ago

Used yogurt mixed with water (coconut milk consistency). It was delicious, definitely a keeper

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