CARIL DE GALINHA

10 chicken pieces
2 tbsp oil
2 onions, chopped
1 clove garlic, chopped
2 tsp ginger
3-4 tsp curry paste
2 tsp curry powder
2 tsp coriander powder
½ tsp chilli flakes
salt & pepper
3 teaspoon sugar
1 tin whole tomatoes
3 potatoes, cut in quarters
1 tin coconut milk (optional)

Clean the chicken in running water and remove as much skin as possible.

In large saucepan add the oil and sautée the onions and garlic, then add the curry paste, curry powder, coriander powder and chilli flakes and fry.

Add the chicken and coat with the curry mixture.

Add rest of ingredients. Add just water enough to cover the chicken.

Simmer for approx. 1 hour.

1 coffee spoon (½ tsp?) cumin powder
3 tsp coriander powder
1 coffee spoon (½ tsp?) peppercorn
6 dried hot chillies
2 small pieces of turmeric*
5 cloves of garlic

* The original recipe said açafrão but that is what Macanese usually called turmeric

With a mortar and pestle crush the ingredients to as fine a powder as possible.

1 middle-sized tender chicken, cut into pieces
1 onion, cut into eighths
½ grated coconut
some of the juice of the coconut
1 walnut-sized piece of tamarind
2 tsp lard
salt and pepper to taste

Bring to the boil the tamarind in 4tbsp of water. Squeeze all the taste out of the tamarind and retain the juice.

Heat the lard in the pan and when quite hot add onions and salt. When this is soft add the pieces of chicken and fry for 5 mins, stirring occasionally. Then add the prepared paste and a good portion of juice taken from the half coconut, just about covering the chicken in the pan.

Boil and then let it simmer until tender. When the chicken is done add the tamarind juice and bring to the boil.

1 large chicken (2 ½ – 3 lb | 1.2-1.5kg)
2 large onions, cut in pieces
½ grated coconut
1 tbsp tamarind pulp
20 cent size ginger, finely diced
2 cloves of garlic, finely diced
salt, pepper
curry powder

Cut the chicken in pieces and mix salt and curry powder to it, and let it stand for ½ hour.

Put coconut in a sugar bag and soak in half cup of boiling water. Squeeze to extract as much of the juice as possible and set aside. Repeat, keeping the two lots of extracted coconut juice separate.

Put 1 tsp of lard in large pan and when hot fry the onions, ginger and garlic till light brown. Add the chicken and fry for, say, 10 min, stirring occasionally, then add the second lot of coconut juice.

Put the tamarind pulp in a bowl, add ¼ cup of hot water, squeeze the taste out as much as possible, drain into the chicken. If any more taste is left in the pulp, repeat the process.

When the chicken has come to the boil, reduce the heat, and simmer till tender. A quarter of an hour before serving, add the first lot of coconut juice and simmer with the lid off (otherwise the gravy will curdle).