The following dish as the title suggests is heavily based around coconut it is a rich and creamy dish that will knock your taste buds for six. It is a traditional Goan curry although on my many trips there I have never seen it on any restaraunt menu, perhaps I’m not looking in the right places. It is of course as the title suggests heavily influenced by the Portuguese but don’t let that fool you this is a top drawer curry that fully deserves its place in the hall of fame, and it is without doubt one of my very favourite curries!
Caril de Galhina is quite heavy on the chillies but for those of you out there who prefer things a little milder just cut the chilli quantity in half it won’t ruin the dish if that’s the way you like it!
The secret to the dish is the Paste, I used a pestle and mortar for the rough paste and a processor for the smooth paste and as the photo shows mixed it back into the pestle;so take some time to get this right and everything else will follow,
Once you are ready to stand in front of the stove everything else is pretty simple, with no more than hal a dozen ingredients to throw into the pan how tricky is that?
Well you tell me, I love it I hope you do too….
Caril de Galhina
Serves 6 to 8
Prep time 45 mins
Cooking time 30 mins
1kg/2.2 lbs Chicken skinned and cut into pieces
2 Tbsp Vegetable oil
1 medium Onion slices
250ml coconut milk
1 Tbsp Tamarind extract
125ml/4.5 fl oz coconut cream
For the spice paste
1 coconut grated or
8 tbsp desiccated coconut soaked in a little water for an hour
1 tbsp uncooked rice rinsed and drained
2.5cm/ 1 inch fresh peeled Ginger
10 dried red Kashmiri chillies
4 Green Chillies de-seeded and slit lengthways
.5 tsp cumin seeds
1 tsp coriander seeds
1 tablespoon Poppy seeds
1 tbsp ground turmeric.
Put the chicken pieces into a bowl and sprinkle with salt
To make the spice paste , put half the grated or desiccated coconut , and the rice into a food processor or blender and process adding a little water to make a coarse paste .(Yes you can use a Pestle & Morter here i did without problems)
Pour the remaining coconut in the food processor with the garlic , ginger , dried red chillies , green chillies and the ground spices and blitz until ground, then mix into the coarse paste….
Heat the oil in a heavy based pan over a medium heat and add the onion, cook for four or five minutes or until light golden brown; add the spice paste and stir fry stirring constantly for a couple of minutes or until the oil separates out.
Add the chicken and stir to coat , then add the coconut milk and season with a little salt to taste.
Reduce the heat and simmer for about 20 minutes or until the chicken is almost done .
For the last few minutes of cooking add the tamarind paste and stir in the coconut cream, cook for a further five to ten minutes or until the chicken is thoroughly cooked. You may notice that with the addition of the coconut cream that the dish will produce some Coconut oil which will seperate from the main dish, if you don’t like this then just spoon it away before serving, for me its got loads of flavour so I leave it right where it is……
Serve and enjoy