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Caril de Frango com Coco (Chicken and Coconut Curry)
Caril de Frango com Coco (Chicken and Coconut Curry) is a traditional Sao Tomean recipe for a classic curry-like stew of village chicken in a spiced tomato, coriander and coconut milk base. The full recipe is presented here and I hope you enjoy this classic Sao Tomean version of: Chicken and Coconut Curry (Caril de Frango com Coco).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Additional Time:
(+150 minutes marinating)
Serves:
10
Rating: 
Tags : CurryChilli RecipesSpice RecipesHerb RecipesChicken RecipesSao-tome Recipes
This is another Sao Tomean curry, this time of chicken in a coconut milk base. The recipe calls for a tough or village chicken so that the meat can stand up to lengthy slow cooking.
Ingredients:
2 tough chickens
Juice and finely-grated zest of 1 1/2 lemons
Salt to taste
For the Curry Sauce:
thumb-sized piece of ginger, finely grated
1 hot chilli pepper, finely chopped
3 garlic cloves, minced
4 tomatoes, blanched, peeled, de-seeded and chopped
Coriander, to taste (about 1 bunch)
Freshly-ground Black pepper, to taste
Cumin, to taste
400ml coconut milk
50ml olive oil
1 tbsp
Sao Tomean curry powder
1 bay leaf
1 large onion, chopped
3 saffron threads
500ml of hot water
Method:
Cut the chickens into serving-sized pieces then mix in a dish with the lemon juice and zest. Season liberally with salt then set aside to marinate in the refrigerator to 2 hours.
Separate the stalks and leaves from the coriander. Finely chop the stalks and coarsely shred the leaves (set aside in two bowls).
Combine the ginger, chilli, garlic, tomatoes and coriander stems in a blender. Add a little water if needed and render to a coarse paste. Scrape this into a bowl.
Crumble the saffron threads into a cup. Pour over 100ml boiling water and set aside for 10 minutes to steep.
Once the chicken has marinated pour over the chilli and coriander mixture. Rub into the chicken and set aside for 30 minutes.
At the end of this time, place a large cast iron casserole over medium heat. Once the dish is hot add the olive oil and use to fry the chicken for about 10 minutes, until nicely browned all over.
Remove the chicken and set aside. Add the onion and fry for 6 minutes, until just softened. At this point scrape and left-over marinade into the pan. Bring to a simmer and cook for 2 minutes then return the chicken to the pan. Pour in the 500ml water and add the cumin, black pepper, curry powder, bayleaf and saffron water. Bring to a simmer, cover and cook for about 50 minutes, until the chicken is tender.
Finally stir in the coconut milk. Return to a simmer, cover and cook for 30 minutes, or until the curry sauce has thickened to your liking. When ready, uncover the pot, scatter over the coriander leaves and serve with rice or couscous.
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