Cape Verdean Style Chicken Curry (Caril de Frango à Moda Cabo-verdiana)

Caril de Frango à Moda Cabo-verdiana, or Cape Verdean Style Chicken Curry, is a flavorful and comforting dish that reflects the unique blend of African, Portuguese, and Brazilian influences in Cape Verdean cuisine.

Cape Verdean Style Chicken Curry (Caril de Frango à Moda Cabo-verdiana)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 tomatoes, chopped
  • 1 can (400ml) coconut milk
  • 2 tablespoons olive oil
  • 2 tablespoons curry powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 cups of white rice, cooked

Instructions

  1. Season the chicken pieces with salt, pepper, and 1 tablespoon of curry powder.
  2. In a large pot, heat the olive oil over medium heat. Add the seasoned chicken and brown on all sides. Remove the chicken from the pot and set aside.
  3. In the same pot, add the onions, garlic, and red bell pepper. Sauté until the onions are translucent.
  4. Stir in the remaining curry powder, paprika, and ground cumin. Cook for 1-2 minutes to toast the spices.
  5. Add the chopped tomatoes and cook until they start to break down.
  6. Return the browned chicken pieces to the pot and pour in the coconut milk. Bring to a simmer, then reduce the heat and let it cook for 30-35 minutes, or until the chicken is tender.
  7. Adjust the seasoning with salt and pepper, if needed.
  8. Serve the Cape Verdean Style Chicken Curry over cooked white rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Served with a side of traditional Cape Verdean funje (cornmeal mush) or bread.

Tips & tricks

For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the curry.

Cost

$15