Caril

Caril is a mild chicken curry that is made with coconut milk and roasted capsicum. It is one of East Timor's favorite dishes. Unlike many curries from other Asian countries, this dish is only mildly spicy. Although it goes best with rice, caril is often served with corn, East Timor’s primary staple.

How to Make Caril

Ingredients:
4 tablespoons vegetable oil
1 3- to 3 1/2-pound chicken, cut up into 8 to 10 pieces
¼ cup minced shallots
2 teaspoons minced garlic
1 medium-sized tomato, finely chopped
12 dry red peppers, crumbled
1 teaspoon turmeric
1 teaspoon black pepper
2 teaspoons paprika
⅓ cup coconut milk or water
2 teaspoons tamarind paste or minced sour prunes
2 tablespoons julienned fresh ginger
2 teaspoons salt
2 tablespoons minced lemon grass, or 1 teaspoon lemon zest
1 medium-sized green pepper, cored and chopped
1 medium-sized sweet red pepper, cored and chopped
6 fresh hot green chilies, sliced, or 1 tablespoon shredded hot peppers

Preparation:

1. Heat one tablespoon of the oil in a large skillet over medium-high heat. Add the chicken pieces and sear, turning them often, until lightly colored. Remove chicken to a platter.
2. Add the remaining oil to the pan along with the shallots and garlic. Cook, stirring, until shallots turn light brown (about four minutes). Add the tomatoes and continue cooking until the oil separates (about three minutes). Stir in pepper flakes, turmeric, black pepper and paprika.
3. Add the chicken pieces and mix to coat them with the spices. Add the coconut milk, along with the tamarind, ginger and salt. Mix well and bring contents to a boil. Cook, covered, over medium-low heat for 30 minutes or until the chicken is tender. Fold in the lemon grass and peppers. Cook for an additional five minutes. Uncover and serve immediately garnished with chilies.