Click on the image, above to submit to Pinterest.

Caril de Frango (Chicken Curry)

Caril de Frango (Chicken Curry) is a traditional Sao Tomean recipe for a classic curry-like stew of chicken and apple in a spiced coconut milk base with spinach. The full recipe is presented here and I hope you enjoy this classic Sao Tomean version of: Chicken Curry (Caril de Frango).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+20 minutes marinating)

Serves:

6

Rating:

Tags : CurryChilli RecipesSpice RecipesHerb RecipesChicken RecipesSao-tome Recipes

The Portuguese were probably the first Europeans to apply the term 'Curry' to Indian dishes and it is likely that the Portuguese term 'curry' also gave rise to the English 'curry' to represent these dishes. The base recipe travelled around the Portuguese-speaking world and this version is the one prepared in São Tomé and Príncipe. Though the version presented here might not look much like a curry to modern eyes, it does contain many of the elements of a North Indian curry: fruit (apples in this case) to provide sourness, ginger and chilli for spice. Then the flavours of cinnamon, cumin, and saffron with everything cooked in a coconut milk base.

Today I bring you a dish that is well-known around the world and much enjoyed by lovers of international cuisine. It is an Indian dish, but the people of São Tomé have adopted it as one of their typical dishes. This delicacy is present on festive days and special occasions. In São Tomé, curry is made with fresh products. The saffron, ginger, pepper, cumin, coconut milk, green mango and cajamanga are all fresh and processed on the spot. The flavor is very pleasant. Chicken is the meat chosen for this dish. The recipe that I present here does not use fresh products, but rather products that we are all familiar with: ground or powdered ingredients.

Ingredients:

6 chicken legs cut into pieces
1 apple, grated (as this is the fruit providing a sour base use a tart apple)
2 tbsp of olive oil
3 tomatoes, blanched, peeled, de-seeded and chopped
1 onion, chopped
4 garlic cloves, finely chopped
1 bay leaf
ground chillies, to taste
sea salt to taste
ground cumin to taste
1 tsp of ground cinnamon
3 whole cloves
3 tsp of fresh ginger, grated
2 tsp saffron, crumbled (for a cheaper version use turmeric)
200ml of coconut milk
50g spinach (or any soft greens)

Method:

Season the chicken pieces with all the spices then set aside to marinate for 20 minutes. Bring a pan of water to a boil, add the spinach and cook until wilted. Drain in a fine-meshed sieve then press the spinach through the sieve with the back of a spoon to puree, Set aside until required.

Heat the olive oil in a wok or similar. When hot use to fry the apple, onion and garlic for about 5 minutes until the onion is soft.

Now add in the chicken (and all the spices) along with the tomatoes and bay leaves. Cook for about 10 minutes, until the tomatoes are cooked and the chicken is done through.

At this point season to taste with salt, add more chilli if needed and stir in the coconut milk. Bring to a simmer, stir in the spinach puree, cover and cook for 20 minutes until the sauce has thickened and all the ingredients are tender.

Serve hot, accompanied by rice or couscous.