Tupiniquim is a Brazilian Food Stand in Edinburgh. They make gluten free crepes and delicious pressed juices. Last year, I supported their Kickstarter campaign and my reward was a collection of delightful recipe cards. I received the cards at Christmas and finally got round to recipe testing this past weekend. I made their Chicken Curry Piri-Piri and.... It. Was. So. Good.
The recipe was pretty simple but involves some planning because you need to marinade the chicken for three hours. I also made a couple substitutions because the original recipe had curry leaves (which are almost impossible to find at the grocery store) and cloves (which I discovered I was out of after I began cooking...). I also added lime juice because I love citrus and used canola oil instead of sunflower oil because that's what I had in the cupboard.
Tupiniquim suggests eating this curry in a tortilla with cheese, spinach, and avocado (which sounds pretty good) but I ate mine with yogurt, cucumber, and pita bread.
Chop the chicken into bitesize chunks and mix in a bowl with the curry powder, turmeric, cinnamon, chillies, honey, garlic, lime juice, 1/2 of the oil, salt & pepper. Cover and refrigerate for 3 hours.
Dice the onion and sauté on a medium-high heat until brown. Slice the peppers and add them to the pan, cooking until soft. Remove the onion and peppers from the pan and cook the chicken.
Once cooked, add the onions and peppers back in and stir to combine. Roughly chop the cilantro, remove the pan from the heat, and stir cilantro into the curry. Top with your choice of toppings!
1 tbsp curry powder
1 tsp turmeric
1 tsp ground cinnamon
1 tbsp crushed dry chillies (I removed most of the seeds)
1 tbsp honey
3 garlic cloves (diced)
juice from 1 lime
4 oz canola oil (2oz for the marinade, 2oz for cooking)
2 red peppers
2 yellow peppers
handful of cilantro
salt & pepper