Caril De Galinha (Chicken Curry)

By Julie Sahni

Published September 17, 1988

Total Time
1 hour
Rating
4(17)
Comments
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Featured in: FOOD; THE SPICE ROUTE

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Ingredients

Yield:Four to six servings

  • 4 tablespoons vegetable oil

  • 1 3- to 3 ½-pound chicken, cut up into 8 to 10 pieces

  • ¼ 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

  • ⅓ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

26 grams carbs; 184 milligrams cholesterol; 745 calories; 22 grams monosaturated fat; 10 grams polyunsaturated fat; 14 grams saturated fat; 50 grams fat; 8 grams fiber; 967 milligrams sodium; 50 grams protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
17 user ratings
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Comments

Jojo

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

MJ

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.

Jojo

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

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