Entree: Timor-Leste – Southern Culinary Region – Caril de Galinha (A Timorese Portuguese-style chicken curry simmered in coconut milk with aromatics and mild spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 5 min

Total 1 hr

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 3 lb bone-in chicken pieces, about 8 pieces (thighs and drumsticks preferred)
- 1 can 14 oz (400 ml) coconut milk
- 1 1/2 cups (360 ml) chicken stock or water
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, finely chopped (about 10 oz)
- 4 garlic cloves, minced (about 11/16 oz)
- 1 1/2 tbsp fresh ginger, grated
- 1 tbsp ground turmeric or 1 1/2 tbsp fresh grated turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1–2 fresh red chilies, sliced, or 1 tsp dried chili flakes (adjust to heat preference)
- 2 medium tomatoes, chopped (about 10 oz)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (optional)
- 1 tbsp (15 ml) lime juice or to taste
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro for garnish
- 1 tbsp (15 ml) fish sauce or 1 tsp sugar (optional, for balance)

Show original ingredient measurements

- 3 lb (1.36 kg) bone-in chicken pieces, about 8 pieces (thighs and drumsticks preferred)
- 1 can 14 oz (400 ml) coconut milk
- 1 1/2 cups (360 ml) chicken stock or water
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, finely chopped (about 10 oz / 280 g)
- 4 garlic cloves, minced (about 20 g)
- 1 1/2 tbsp (22 g) fresh ginger, grated
- 1 tbsp (6 g) ground turmeric or 1 1/2 tbsp (22 g) fresh grated turmeric
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1–2 fresh red chilies, sliced, or 1 tsp (2 g) dried chili flakes (adjust to heat preference)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (optional)
- 1 tbsp (15 ml) lime juice or to taste
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) fish sauce or 1 tsp (6 g) sugar (optional, for balance)

Instructions

Gram weights below are shown as approximate US weights.

1. Pat the chicken pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. In a large heavy skillet or pot, heat 3 tbsp (45 ml) oil over medium-high heat and brown chicken on all sides in batches, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium and add chopped onions to the same pot. Cook until softened and translucent, about 6–8 minutes. Add minced garlic, grated ginger, turmeric, ground coriander, ground cumin, and sliced chilies; cook, stirring, until fragrant, about 2 minutes.
3. Add chopped tomatoes and cook down until they begin to break down, 4–6 minutes. If using potatoes, add them now and stir to coat in the spice mixture.
4. Return browned chicken to the pot. Pour in coconut milk and 1 1/2 cups (360 ml) chicken stock or water. Bring to a gentle simmer, cover partially, and cook until chicken is cooked through and potatoes are tender, about 25–30 minutes.
5. Uncover, adjust thickness by simmering uncovered a few minutes if needed. Stir in lime juice, remaining salt to taste, black pepper, and optional fish sauce or sugar to balance flavors.
6. Remove from heat and let the curry rest 5 minutes. Sprinkle with chopped cilantro before serving. Serve hot with steamed rice or plain boiled cassava for an authentic Timorese pairing.

1. Pat the chicken pieces dry and season lightly with 1/2 tsp (2 g) salt and 1/4 tsp (1 g) pepper. In a large heavy skillet or pot, heat 3 tbsp (45 ml) oil over medium-high heat and brown chicken on all sides in batches, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium and add chopped onions to the same pot. Cook until softened and translucent, about 6–8 minutes. Add minced garlic, grated ginger, turmeric, ground coriander, ground cumin, and sliced chilies; cook, stirring, until fragrant, about 2 minutes.
3. Add chopped tomatoes and cook down until they begin to break down, 4–6 minutes. If using potatoes, add them now and stir to coat in the spice mixture.
4. Return browned chicken to the pot. Pour in coconut milk and 1 1/2 cups (360 ml) chicken stock or water. Bring to a gentle simmer, cover partially, and cook until chicken is cooked through and potatoes are tender, about 25–30 minutes.
5. Uncover, adjust thickness by simmering uncovered a few minutes if needed. Stir in lime juice, remaining salt to taste, black pepper, and optional fish sauce or sugar to balance flavors.
6. Remove from heat and let the curry rest 5 minutes. Sprinkle with chopped cilantro before serving. Serve hot with steamed rice or plain boiled cassava for an authentic Timorese pairing.