Caril De Gahlinda | Timor-Leste

gahlinda leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more accessible and provides similar nutrients.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream + water

Light coconut milk reduces fat while maintaining creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative and easier to find.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: paprika

Bell peppers offer sweetness without heat, suitable for milder palates.

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.

Add the remaining oil to the pan along with the shallots and garlic. Cook, stirring, until shallots turn light brown (about four minutes).

Add the tomatoes and continue cooking until the oil separates (about three minutes). Stir in the chilies, turmeric, black pepper and paprika.

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.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens