Caril De Gahlinda | Timor-Leste скачать в хорошем качестве

Caril De Gahlinda | Timor-Leste

Did enjoy this recipe? If so, check out the cookbook with a bunch more recipes just like this. INGREDIENT: 4 vegetable oil 1 kg chicken, cut into 8-10 pieces ¼ cup minced shallots 2 teaspoons minced garlic 1 medium tomato, finely chopped 4 red chillies 1 teaspoon turmeric 1 teaspoon black pepper 2 teaspoon paprika 1/3 cup coconut milk 2 teaspoons tamarind paste 2 tablespoon fresh ginger 2 teaspoon salt 2 tablespoons minced lemon grass 1 medium sized green pepper, cored and chopped 1 medium sized red pepper, cored and chopped METHOD: 1. Heat one tablespoon of oil in a large skillet over medium-high heat. Add the chicken pieces and sear, turning them often, until lightly coloured. 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). 3. Add the tomatoes and continue cooking until the oil separates (about three minutes). Stir in the chilies, turmeric, black pepper and paprika. 4. 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. 5. Cook, covered with a lid, 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.