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.
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
- Season the chicken pieces with salt, pepper, and 1 tablespoon of curry powder.
- 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.
- In the same pot, add the onions, garlic, and red bell pepper. Sauté until the onions are translucent.
- Stir in the remaining curry powder, paprika, and ground cumin. Cook for 1-2 minutes to toast the spices.
- Add the chopped tomatoes and cook until they start to break down.
- 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.
- Adjust the seasoning with salt and pepper, if needed.
- 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