Caril De Galinha (Chicken Curry) Recipe

Name: Caril De Galinha (Chicken Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Heat one tablespoon of the oil in a large skillet over medium-high heat.
2
Add the chicken pieces and sear, turning them often, until lightly colored.
3
Remove chicken to a platter.
4
Add the remaining oil to the pan along with the shallots and garlic.
5
Cook, stirring, until shallots turn light brown (about four minutes).
6
Add the tomatoes and continue cooking until the oil separates (about three minutes).
7
Stir in pepper flakes, turmeric, black pepper and paprika.
8
Add the chicken pieces and mix to coat them with the spices.
9
Add the coconut milk, along with the tamarind, ginger and salt.
10
Mix well and bring contents to a boil.
11
Cook, covered, over medium-low heat for 30 minutes or until the chicken is tender.
12
Fold in the lemon grass and peppers.
13
Cook for an additional five minutes.
14
Uncover and serve immediately garnished with chilies.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Caril De Galinha (Chicken Curry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caril De Galinha (Chicken Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions