I met a lovely Portuguese lady through my team at GuruShots | The World’s Greatest Photo Game – her name is Maggie and lives in Lisboa, I gave her the nickname Magic Maggie because she always gets good rankings and wins. She is our team captain.
Yesterday she told me that she was eating Caril De Frango during one of our matches … so I had to look it up, chicken curry!!!! Didn’t know that Portugal had their own chicken curry. When I looked at the ingredients = everything I had. So Friday dinner was solved.
And what an easy dish to make and so tasty. I’m not a fan of really hot curries, so this came out just perfect and I loved the freshness that the soft boiled apple wedges gave to the dish.
I don’t drink wine when I’m on my own, so the times I need wine for cooking I need to open a bottle (small) and the leftover I freeze. When I use frozen wine I always use about 5ml sugar per 50ml wine, to take away the sharpness in the wine.
Caril de Frango (chicken curry) – serves 4 – total preparation time: 40 min
450 g (1 pound) chicken breast, cut into medium pieces
5 ml salt
45 ml curry powder
100 ml ( 0.45cup) flour
1 medium onion, finely chopped
2 garlic cloves, crushed
30 ml of oil
100 ml (0.45 cup) white wine + 10 ml sugar (frozen leftover wine)
400 ml (1.7 cup/1 tin) coconut milk
zest of one lemon or lime
1 Royal Gala apple, peeled and cut in thin wedges
chopped coriander for garnish (used frozen – I love frozen herbs)
- Wash, dry and cut the chicken breast into medium chunks.
- Finely chop the onion and crush garlic cloves.
- Mix well flour with curry and salt. Coat the chicken chunks very well.
- Heat up oil in a heavy-based pan ( I used my wok) and brown the chicken chunks.
- Take the pan off the heat while adding onion and garlic – and soft fry – I always take the hot pan off the heat while I soft fry so I don’t burn the garlic. The pan is still hot enough for that.
- Put the pan back on the burner and drizzle the white wine which I have dissolved the sugar in. I always use sugar with I use frozen wine, to take the sharp edge of it. Add the coconut milk and let simmer under a lid for about 8 min.
- Peel and cut the apple. Add the apple wedges and the lime/lemon zest. Let simmer for another 6 min.
The rice you cook to instructions – I put the rice on when I added the wine to the chicken. Perfect timing. I can’t really put this under “QuickFix”, but when everything is prepared it takes less than 20 min to cook. While the rice is cooking you finish off this dish.
Serve the curry in heated blows and scatter chopped coriander, fresh or frozen.
I found 2 recipes online and I combined them and I must say it worked out very well, I think I can proudly invite Maggie over for dinner. The only thing is that she is Gluten intolerant, but I can use almond flour instead if it comes to that.
Had planned to visit Porto over Christmas with my friend Bärbel, but as it looks today is there no Lufthansa flights landing in Porto, but they haven’t cancelled our flights yet. Only 3 weeks to go. I need to cancel our apartments before the 15th of December, so Lufthansa better makes their mind up soon. We don’t really want to go away, it’s such uncertainty about lockdowns … or no lockdowns over Christmas. I can rebook our tickets for 2021 without they cancelling.
So for Christmas, we can enjoy this dish here at my place .. and pretend we are in Porto. It will my first Christmas at home since 2012 … I will be so bored!!!
“I would rather die of passion than of boredom.”