Caril de galinha
🍗 A mild chicken curry with tomato, coconut milk and grated coconut in a creamy sauce.
Ingredients
- 600 g boneless skinless chicken thighs in 3–4 cm pieces
- 300 ml unsweetened coconut milk
- 20 g unsweetened grated coconut
- 200 g chopped tomatoes
- 1 onion, 150 g, sliced
- 2 chopped garlic cloves
- 10 g grated fresh ginger
- 2 teaspoons mild curry powder, about 6 g; check ingredients
- 15 ml oil
- 100 ml water
- ½ teaspoon salt, adjusted
- ½ small chilli, optional
Preparation
Prepare vegetables and ginger. Cut chicken on a separate board; do not wash it. Stir separated coconut milk before measuring.
Heat oil and lightly brown chicken in two batches for 6–8 minutes total. Set aside; it is not fully cooked.
Soften onion in the same pan 5 minutes. Add garlic, ginger and curry and stir 30 seconds over moderate heat without burning.
Add tomatoes and cook 5–6 minutes. Add 100 ml water and loosen browned juices, never burnt deposits.
Return chicken with its juices, coconut milk, grated coconut, salt and optional chilli. Bring to a gentle simmer.
Partly cover and simmer 20–25 minutes, stirring occasionally, until fully cooked. Check 74°C in the centre of a thick piece; continue if needed.
Taste, adjust salt and consistency with a little water if needed, and serve four portions hot with sides separately.