A fragrant curry of chicken simmered in coconut milk with turmeric, candlenut, galangal, and kaffir lime leaves, reflecting the blend of Southeast Asian and Portuguese influences in Timorese cooking.
Ingredients
800g chicken thighs, bone-in
400ml coconut milk
3 candlenuts or macadamia nuts
2cm galangal, sliced
3cm turmeric, grated
4 shallots, sliced
3 cloves garlic, minced
2 kaffir lime leaves
1 stalk lemongrass, bruised
2 red chilies
2 tbsp vegetable oil
1 tsp salt
200ml water
Instructions
1Pound candlenuts, turmeric, galangal, and chilies into a coarse paste using a mortar and pestle.
2Heat oil in a heavy saucepan. Fry shallots and garlic until golden, about three minutes.
3Add the spice paste and fry for two minutes until fragrant and the oil separates slightly.
4Add chicken pieces, turning to coat in the spice mixture. Cook five minutes until lightly sealed.
5Pour in coconut milk and water. Add lemongrass and kaffir lime leaves. Bring to a simmer.
6Cook uncovered on low heat for forty minutes until chicken is tender and sauce has reduced to a thick, rich curry.
Did You Know?
The word caril entered the Tetum language through Portuguese, who themselves borrowed it from the Tamil word kari, tracing a spice route across three continents.