African Chicken
A Macau specialty blending African heat with Southeast Asian coconut cream. Tender chicken in a rich, aromatic sauce that lingers on your palate.
Ingredients
14 items- Chicken thighs 500 g
- Coconut milk 200 ml
- Curry powder 2 tbsp
- Chili powder 1 tsp
- Onion 1
- Garlic 3 cloves
- Ginger 1 small piece
- Tomato paste 2 tbsp
- Peanut butter 1 tbsp
- Salt to taste
- Sugar 1 tsp
- Black pepper ½ tsp
- Cooking oil 2 tbsp
- Water 100 ml
Nutrition
Steps （8 steps）
Rinse and cut chicken thighs into chunks. Mix with 1 tbsp curry powder, ½ tsp salt, and ½ tsp black pepper. Marinate for 15 minutes.
Heat oil in a wok over medium heat. Fry onion, garlic, and ginger for about 3 minutes until golden.
Reduce heat to low. Add remaining curry powder and chili powder; stir for 1 minute until fragrant and oil turns red.
Add tomato paste and peanut butter. Stir well for 1 minute to combine.
Pour in coconut milk and water. Stir, bring to a boil over high heat, then reduce to low.
Add marinated chicken pieces, gently separate. Cover and simmer on low for 20 minutes until chicken is fork-tender.
Uncover and increase heat to high. Reduce sauce for 3 minutes until thick enough to coat the back of a spoon.
Adjust seasoning with salt or sugar. Garnish with scallions or cilantro. Serve hot.
Tips
Peanut butter adds thickness and nuttiness; cashew butter works too. Use full-fat coconut milk for a richer result. For more heat, add chopped bird’s eye chili in step 3.
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