An Indian curry dish with origins from Portugal. Originally made with pork, preserved with garlic and vinegar, this dish incorporated spices and heat used in traditional Indian dishes. Traditionally a very hot dish, you can control the heat in this dish by reducing the amount of red chili/pepper flakes and using jalapenos. If you want a hotter, use ghost peppers in place of the serrano peppers and/or use Hungarian paprika. Marinade the chicken for at least an hour or over night for improved flavor.
Serve with white rice and naan, along with a small salad or steamed vegetables for a complete meal. Check out this recipe for a simple and delicious Naan.
Prep: 10 mins
Marinate:1 to 24 hours
Cook: 20 mins
Total:30 mins active
Servings: 6
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