Macanese Portuguese Chicken
A fusion of Portuguese and Southeast Asian flavors, this Macanese classic features tender chicken in a rich coconut curry sauce with potatoes, baked to perfection.
Ingredients
14 items- Chicken thighs 500g
- Potatoes 2 (about 300g)
- Onion 1
- Garlic 3 cloves
- Coconut milk 400ml
- Chicken stock 200ml
- Curry powder 2 tbsp
- Paprika 1 tsp
- Black olives 10
- Shaoxing wine 1 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Cooking oil 2 tbsp
- Fresh coriander to taste
Nutrition
Steps （8 steps）
Cut chicken thighs into chunks, mix with salt, white pepper and Shaoxing wine. Marinate for 15 minutes to enhance flavour and remove gamey taste.
Peel potatoes and cut into wedges, slice onion, mince garlic. Set aside.
Heat oil in a pot over medium heat. Fry chicken pieces until golden brown, about 2-3 minutes per side. Remove and set aside.
In the same pot, sauté onion and garlic over medium heat until onion is translucent, about 2 minutes. Add curry powder and paprika, stir for 30 seconds until fragrant.
Add potato wedges and stir for 1 minute. Pour in coconut milk and chicken stock. Bring to a boil over high heat.
Reduce heat to medium-low, cover and simmer for 15 minutes, until potatoes are tender and the sauce slightly thickens. Stir once to prevent sticking.
Return the chicken to the pot, add olives. Continue simmering for 5 minutes, until chicken is cooked through and the sauce is thick enough to coat the back of a spoon.
Optional: transfer to a baking dish, sprinkle with shredded coconut or coriander. Bake in preheated oven at 200°C for 5-8 minutes until the top is lightly browned. Serve with rice or bread, garnished with fresh coriander.
Tips
Frying chicken first seals in juices and adds flavour. Baking creates a slightly caramelized top for extra texture. If no oven, simply simmer to reduce sauce.
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