Caril

"Curry" is the definition of the word "Caril." The Caril is mainly made with chicken and other animal products in Timor-Leste. The Caril, however, is not as fiery as other Timorese cuisines. In nature, it's rather light. As a result, folks who are ill can request this curry-based cuisine. The gravy is thickened with potato pieces and other vegetables by Timorese chefs. The coconut paste thickens and enhances the flavor of the gravy.

Ingredients

• 3 tbsp coconut oil, 3 meduim onions thinly sliced, 1 kg chicken cut into meduim peices, 1 lime pc tamarind soaked in 1/4 cup hot water, 1 cup coconut milk, Salt to taste, Coriander leaves for garnishing, 1 cup grated coconut, 4 dry red, chillies Kashmiri, soaked in 120 ml warm water till soft, 6 garlic cloves, 3 cm pc ginger, 1 tsp turmeric powder, 1 tsp whole black peppercorn

Instructions

• First prepare the paste. Put all ingredients into a jar without the chilli water and grind till smooth. Add the water little by little till you have a smooth paste.
• Heat oil in a large saucepan. Fry the onions till it becomes nicely browned.
• Add in the paste and saute for a few minutes.
• Add in the chicken and toss well. Cook for 10 minutes on closed lid, tossing it one time in the middle.
• Add a cup of water and salt and allow it to cook till done.
• Pulp the tamarind water and coconut milk and allow it to boil for five minutes. Garnish with coriander leaves and serve hot.