Caril De Galinha (Chicken Curry)

• 4 tablespoons vegetable oil
• 1 3- to 3 1/2-pound chicken, cut up into 8 to 10 pieces
• 1/4 cup minced shallots
• 2 teaspoons minced garlic
• 1 medium-sized tomato, finely chopped
• 12 dry red peppers, crumbled
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• 2 teaspoons paprika
• 13 cup coconut milk or water
• 2 teaspoons tamarind paste or minced sour prunes
• 2 tablespoons julienned fresh ginger
• 2 teaspoons salt
• 2 tablespoons minced lemon grass, or 1 teaspoon lemon zest
• 1 medium-sized green pepper, cored and chopped
• 1 medium-sized sweet red pepper, cored and chopped
• 6 fresh hot green chilies, sliced, or 1 tablespoon shredded hot peppers

1. Heat one tablespoon of the oil in a large skillet over medium-high heat.
2. Add the chicken pieces and sear, turning them often, until lightly colored.
3. Remove chicken to a platter.
4. Add the remaining oil to the pan along with the shallots and garlic.
5. Cook, stirring, until shallots turn light brown (about four minutes).
6. Add the tomatoes and continue cooking until the oil separates (about three minutes).
7. Stir in pepper flakes, turmeric, black pepper and paprika.
8. Add the chicken pieces and mix to coat them with the spices.
9. Add the coconut milk, along with the tamarind, ginger and salt.
10. Mix well and bring contents to a boil.
11. Cook, covered, over medium-low heat for 30 minutes or until the chicken is tender.
12. Fold in the lemon grass and peppers.
13. Cook for an additional five minutes.
14. Uncover and serve immediately garnished with chilies.

vegetable oil, chicken, shallots, garlic, tomato, red peppers, turmeric, black pepper, paprika, coconut milk, tamarind paste, ginger, salt, lemon grass, green pepper, sweet red pepper, green chilies

Taken from cooking.nytimes.com/recipes/5362 (may not work)