Entree: Timor-Leste – Northern Culinary Region – Caril de Galinha (Timorese Portuguese-style chicken curry with coconut milk, potatoes, and warm spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, minced
- 1–2 tbsp (15–30 g) mild yellow curry powder (adjust to taste)
- 1 tsp (5 g) ground turmeric
- 1 medium tomato, chopped, about 4 oz (115 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 12 oz (340 g)
- 1 can (13.5 oz) (400 ml) coconut milk
- 1 cup (240 ml) water or chicken stock
- 1 tbsp (15 ml) fish sauce or to taste (optional)
- 1 tbsp (15 ml) lime juice, or to taste
- 1 tsp (5 g) sugar (optional, balances acidity)
- 1/4 cup (15 g) fresh cilantro or scallions, chopped for garnish
- Salt and freshly ground black pepper to taste
- 1 small fresh chili, sliced (optional, for heat)

Instructions

1. Pat the chicken thighs dry and season lightly with salt and pepper. Heat the vegetable oil in a large skillet or pot over medium-high heat. Brown the chicken skin-side down 4–5 minutes per side until golden; remove and set aside.
2. Reduce heat to medium and add the sliced onion to the same pot. Cook until soft and beginning to brown, about 6–8 minutes. Add the minced garlic and ginger and cook 1 minute until fragrant.
3. Stir in the curry powder and turmeric and toast for 30 seconds. Add the chopped tomato and cook until it softens and helps form a saucy base, about 3–4 minutes.
4. Return the browned chicken to the pot. Add the cubed potatoes, coconut milk, and water or stock. Bring to a gentle simmer, cover, and cook 20–25 minutes until the chicken is cooked through and the potatoes are tender.
5. Uncover and simmer 5–10 minutes to slightly thicken the sauce. Stir in fish sauce if using, lime juice, sugar if desired, and adjust salt and pepper to taste. Add sliced chili for heat if using.
6. Garnish with chopped cilantro or scallions and serve hot with steamed rice or crusty bread.