Caril de Frango (Portuguese Meatball Curry) is a traditional Portuguese recipe for a classic curry of chicken thigh pieces and vegetables in a spiced cream base. The full recipe is presented here and I hope you enjoy this classic French version of: Portuguese Chicken Curry (Caril de Frango).
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Here is another classic Portuguese recipe that uses Pó de Caril, Portuguese curry powder which means that what you get is a mild, creamy but flavourful dish.
Place the chicken pieces in a bowl them mix with 1 tbsp olive oil, along with half the turmeric, curry powder, ginger and garlic. Season to taste, toss to coat then set aside to marinate for 10 minutes.
Place a frying pan over medium heat. Add in one onion and the marinated chicken (plus any spices from the bowl) and cook for about 15 minutes, or until the chicken is done through.
Remove the chicken and set aside in a bowl then add the chopped onions to the same pan. Add a little more oil if needed, then fry the onion for 2 minutes then add in the remaining ginger and galic. Fry for a few minutes more, until the onion is golden brown.
Now add in the remaining turmeric and curry powder along with the ground coriander. Stir fry for a minute then add the vegetables.
Pour over the water and increase the heat. Bring everything to a boil, reduce to a simmer and cook for 5 minutes.
Increase the heat to medium, return the chicken to the pan then pour over and stir in the cream. Return to a simmer and cook for 4-5 minutes, until wverything is wared through and the sauce has thickened.
Serve hot, garnished with chopped coriander (cilantro) leves and served with rice.
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