Portuguese Chicken
A classic Macanese dish blending Portuguese and Chinese flavors, tender chicken in fragrant curry sauce with creamy coconut milk, perfectly served with rice.
Ingredients
12 items- Chicken thighs 500 g
- Potatoes 2 (about 300 g)
- Onion 1 (about 150 g)
- Garlic 3 cloves
- Ginger 2 slices
- Curry powder 2 tbsp
- Turmeric powder 1 tsp
- Coconut milk 200 ml
- Water 200 ml
- Salt 1 tsp
- Sugar 1 tsp
- Vegetable oil 2 tbsp
Nutrition
Steps （8 steps）
Cut chicken thighs into pieces, season with salt, cooking wine and white pepper, marinate for 15 minutes. Cut potatoes, onion and mince garlic and ginger.
Heat oil in a pot over medium heat, fry potato wedges until golden brown on surface, then remove and set aside, about 5 minutes.
In the remaining oil, sauté onion, garlic and ginger over medium heat until onion becomes translucent, about 2 minutes.
Reduce to low heat, add curry powder and turmeric powder, stir-fry until aromatic, about 1 minute, be careful not to burn.
Add chicken pieces, stir-fry over medium heat until the surface turns white, about 3 minutes.
Pour in coconut milk and water, add salt and sugar, then add potatoes. Bring to a boil over high heat, then reduce to low heat, cover and simmer for 15 minutes.
Uncover, turn to medium heat and reduce the sauce until thick enough to coat the back of a spoon, about 3 minutes. Adjust salt to taste.
Plate and garnish with shredded coconut or chopped scallions if desired. Serve with steamed rice.
Tips
Chicken thighs are juicier than breast; frying potatoes first prevents them from breaking apart; use full-fat coconut milk for a richer flavor.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.