Macanese Style Portuguese Curry Chicken 葡國雞
This Macanese Style Portuguese Curry Chicken 葡國咖哩雞 is unique from other curries in that it incorporates coconut cream as well as Chinese flavors such as soy sauce, rice wine and ginger juice to create a creamy, savoury, mild curry that is just delightful.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 20 chicken pieces either midjoint or drummette
- 2 tbsp olive oil
- 2-3 waxy potatoes, peeled and cubed
- 2 carrots, sliced to 1/2 inch rounds
- 1 onion, sliced
- 1 cup black olives
- 2 tbsp curry powder
- 3 tbsp turmeric
- 1 cup coconut cream
- 1 cup milk
- 1 cup chicken stock
- salt and pepper to taste
- 2 sprigs coriander, roughly chopped
- 1 1/2 tbsp Shao Hsing rice wine
- 1 tbsp ginger juice
- 1 1/2 tbsp sugar
- 3 tbsp soy sauce
Instructions
- 1
Mix the chicken pieces with the marinade and let sit for 15 minutes.
- 2
Add 2 tbsp olive oil to a hot wok and carefully slip the chicken pieces in, reserving the marinade. Fry over medium heat until chicken is browned on both sides and about 70% cooked.
- 3
Remove the chicken from wok, keeping the oil, and add in onions. Stir fry over low heat until onions are soft and starting to brown.
- 4
Add in potatoes, carrot, olives, chicken, curry powder and turmeric. Gently fold until thoroughly combined and you can smell the scent of the curry and turmeric.
- 5
Add in coconut cream, milk, reserved marinade and top up with enough chicken stock to cover the ingredients. Turn heat up until it boils, cover and turn heat down to medium low and cook for 15 minutes. Should be quite saucy, if not add a bit of boiling water. Add salt and pepper to taste.
- 6
Add a scoop of rice into your serving dishes, then top with a generous scoop of curry and garnish with a bit of coriander.