Caril de Amendoim Frango
Chicken Peanut Curry
A rich and flavorful chicken curry made with a base of tomatoes, onions, and garlic, enriched with coconut milk and pounded peanuts. This dish showcases the influence of Indian and Portuguese cuisines on Mozambican cooking.
🧂 Ingredients
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 medium Onions(finely chopped)
- 4 cloves Garlic cloves(minced)
- 400 g Tomatoes(canned, crushed)
- 150 g Peanut butter(smooth or crunchy)
- 400 ml Coconut milk(full-fat)
- 2 tbsp Vegetable oil
- 2 tbsp Curry powder
- 0.5 tsp Chili flakes(or to taste)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.25 cup Fresh coriander(chopped, for garnish)
- Cooked rice(for serving)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and chili flakes, and cook for another minute until fragrant.
- 3
Stir in the curry powder and cook for 1 minute, stirring constantly.
- 4
Add the chicken pieces to the pot and brown them on all sides, about 5-7 minutes.
- 5
Pour in the crushed tomatoes and stir to combine. Bring to a simmer.
- 6
In a separate bowl, whisk together the peanut butter and coconut milk until smooth. Pour this mixture into the pot with the chicken.
- 7
Add salt and black pepper. Stir everything well, bring to a gentle simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
- 8
Adjust seasoning if necessary. Serve hot over cooked rice, garnished with fresh coriander.
💡 Pro Tips
- ✓For a spicier curry, add more chili flakes or a pinch of cayenne pepper.
- ✓If the sauce is too thick, add a little more coconut milk or water.
- ✓Ensure the peanut butter is well combined with the coconut milk before adding it to the pot to avoid lumps.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute chicken with firm tofu or a mix of vegetables like bell peppers, zucchini, and sweet potatoes for a vegetarian option.
- Add a tablespoon of tamarind paste for a tangy flavor.