Entree: Timor-Leste – National Cuisine – Caril de Galinha (Timorese-style coconut chicken curry with turmeric, potatoes, and fragrant spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 6 bone-in chicken thighs, approx. 2 lb (900 g) total
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) caril or mild curry powder
- 1 tsp (5 g) ground turmeric
- 2 medium potatoes, peeled and cut into chunks, about 10 oz (280 g)
- 1 tomato, chopped
- 14 oz (400 ml) coconut milk
- 1 cup (240 ml) chicken broth
- 1–2 fresh red chilies, sliced (optional)
- 1 tbsp (15 ml) lime juice
- Salt to taste
- Freshly ground black pepper to taste
- Fresh cilantro or parsley for garnish

Instructions

1. Pat the chicken thighs dry and season lightly with salt and pepper. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat and brown the chicken on both sides, about 4 minutes per side; remove and set aside.
2. In the same pan, reduce heat to medium and add the onion. Sauté until softened, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in the caril (curry) powder and turmeric and cook 30–60 seconds to bloom the spices. Add the chopped tomato and cook until it breaks down, about 3 minutes.
4. Return the browned chicken to the pan, add the potato chunks, then pour in the chicken broth and bring to a simmer. Cover and cook 20–25 minutes until the chicken and potatoes are nearly tender.
5. Stir in the coconut milk and sliced chilies (if using), reduce heat to low, and simmer uncovered 10–12 minutes until sauce thickens slightly and chicken is cooked through.
6. Finish with lime juice and adjust seasoning with salt and pepper. Remove from heat and let rest 5 minutes.
7. Garnish with fresh cilantro or parsley and serve hot with steamed rice or warm bread.