Caril

Ingredients

Chicken

• 1.2 kgchicken, in pieces
• 1 tspsalt
• 1 tspground turmeric

Paste

• 4shallots
• 4 clovesgarlic
• 3cm ginger
• 2candlenuts, or 4 macadamias
• 1 stalklemongrass, tender core only
• 2mild red chillies

Spices

• 2 tbspmild curry powder
• 1 tspground coriander
• 1 tspground cumin
• ½ tspground turmeric
• 1cinnamon stick
• 2bay leaves

Stew

• 3 tbspoil
• 400 mlcoconut milk
• 300 mlwater
• 4potatoes, quartered
• 2tomatoes, chopped
• salt

To serve

• white rice
• lime wedges

Directions

1. Rub the chicken with the salt and turmeric and leave it for 20 minutes.
2. Pound or blend the shallots, garlic, ginger, candlenuts, lemongrass and chillies to a smooth paste.
3. Fry the paste in the oil over a medium heat for 8 to 10 minutes, until it darkens and the oil visibly separates out around the edges.
4. Wait for that split. It is the point at which the rawness has cooked out of the aromatics, and cutting it short leaves a curry that tastes harsh no matter how long it then simmers.
5. Add the curry powder, coriander, cumin, turmeric, cinnamon and bay and fry for one minute more.
6. Add the chicken and turn it in the paste until every piece is coated.
7. Pour in the water, add the tomatoes, cover and simmer for 20 minutes.
8. Add the potatoes and cook for a further 20 minutes, until they are tender and beginning to thicken the sauce.
9. Stir in the coconut milk and simmer uncovered for a final 10 minutes, never letting it boil hard, which would split it.
10. Taste and season. This is a mild curry by design, having travelled from India through Goa and Malacca and lost heat at every stop, so resist the urge to make it fierce.
11. Serve with plenty of white rice and a wedge of lime.

Technique

• Candlenuts must be cooked and are mildly toxic raw, so do not taste the paste before it goes in the pan. Frying it deals with this completely.
• Fry the paste until the oil splits. If you learn one thing from this recipe, that is it.
• Mild does not mean bland. The depth comes from the fried paste rather than from chilli.

Substitutions

• Macadamias for candlenuts, at twice the quantity, which is the standard substitution.
• Chicken thighs alone, which hold up better than breast over an hour.

Variations

• With pumpkin in place of some of the potato.
• Made with beef, simmered considerably longer.
• A coastal fish version, with the fish added in the last ten minutes.

History

A Portuguese-era curry that reached Timor through Goa and Malacca, milder than its Indian ancestors.

Frequently asked questions

What is Caril?

Caril is a main from Timor-Leste: mild chicken curry with potato and coconut paste, eaten with white rice. A Portuguese-era curry that reached Timor through Goa and Malacca, milder than its Indian ancestors.

How long does Caril take to make?

Caril takes 25 min of preparation and 1 hr of cooking. The recipe makes 6 servings. It is rated easy to make.

What can I substitute in Caril?

Yes, within limits. Macadamias for candlenuts, at twice the quantity, which is the standard substitution. Chicken thighs alone, which hold up better than breast over an hour.

What is the most important thing to get right in Caril?

Wait for that split. It is the point at which the rawness has cooked out of the aromatics, and cutting it short leaves a curry that tastes harsh no matter how long it then simmers.