Brazilian Curry
This dish is based on one of a Brazilian favorites, Xim-Xim De Galinha (chicken, shrimp, peanuts and cashews stew). In original recipe, we use a red palm oil, which has distinct flavor, that it might be too strong for some people including me. So I edit a little to use coconut oil instead, and I think it works well!
Brazilian Curry
This dish is based on one of a Brazilian favorites, Xim-Xim De Galinha (chicken, shrimp, peanuts and cashews stew). In original recipe, we use a red palm oil, which has distinct flavor, that it might be too strong for some people including me. So I edit a little to use coconut oil instead, and I think it works well!
Cooking Instructions
- 1
Prepare each ingredients according to the directions written in Ingredients part.
- 2
Grind the dried shrimp in the food processor. Marinate chicken with salt and lime juice.
- 3
In a large sauce pan, heat the coconut oil over medium heat. Brown the chicken pieces on all sides. Remove them from a pan.
- 4
Use the same pan as chicken, add the oil if there is not enough oil left. Add the onion and stir until browned. Add the garlic and ginger, keep stirring.
- 5
Add the dried shrimp, peanuts, cashew nuts, bell peppers. If you like hot taste, add finely chopped chili as well. Get chicken back to the pan.
- 6
Pour coconut milk and water. Cover the pot. Reduce the heat to low and cook for 30 to 40 minutos. Make sure the mixture does not boiled and stir occasionally so that the chicken pieces do not stick to the pan.
- 7
Add white pepper. Taste and add salt if needed. Top cilantro, parsley or green onion as you like. Serve with hot rice and farofa(toastes cassava flour mixture) if you have.
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