Macau Baked Curry Rice
Golden curry rice topped with rich cheese, baked until crispy outside and soft inside. A Macau classic with aromatic curry and creamy cheese.
Ingredients
12 items- Chicken thigh 200 g
- Onion 1
- Green bell pepper 1
- Carrot 1/2
- Cooked rice 2 bowls (400 g)
- Curry cubes 2 cubes (50 g)
- Coconut milk 100 ml
- Mozzarella cheese 100 g
- Butter 15 g
- Salt to taste
- White pepper to taste
- Cooking oil 2 tbsp
Nutrition
Steps （7 steps）
Debone chicken thigh, cut into 1.5 cm cubes. Season with salt and white pepper, marinate 10 min. Heat 1 tbsp oil over medium heat, fry chicken until golden, about 3 min. Set aside.
In the same pan, add 1 tbsp oil. Sauté onion for 2 min over medium heat until translucent. Add carrot and bell pepper, cook 2 min.
Reduce to low heat. Add curry cubes and mash with spatula, stir until melted. Pour in coconut milk and 50 ml water, stir until bubbling.
Return chicken to pan. Add rice and turn to medium heat. Stir-fry for 2 min until well coated. Adjust salt if needed.
Transfer the curry rice to a baking dish, press down evenly. Top with shredded mozzarella cheese.
Preheat oven to 200°C. Bake for 8-10 min until cheese is melted and golden.
Serve hot. Garnish with parsley or black pepper if desired.
Tips
Curry cubes contain salt, so season cautiously. Keep rice grains separate. Adjust baking time based on cheese color.
You May Also Like
More recipes you might enjoy
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.
Oil-Braised Prawns
A classic Shandong dish featuring fresh prawns braised in oil and sauce until gleaming red, tender, and coated with a savory-sweet glaze. The rich shrimp oil and aromatic sauce make it an irresistible centerpiece for festive meals.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.