African Chicken (Macanese One-pan Chicken Curry) is a traditional Macanese (from Macau) recipe for a classic curry of chicken and bell peppers and potato in a Madras curry base with peanut butter and coconut milk. The full recipe is presented here and I hope you enjoy this classic Maccanese dish of: Macanese One-pan Chicken Curry (African Chicken).
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African chicken (非洲鸡) is a one-pan curry from Macau that features juicy chicken with crispy skin, tender potato, and coloruful peppers elevated by a peanut butter and coconut based curry sauce. Sweet, savory, nutty, and spicy... and it all comes together in one pan, fuss-free.
Ingredients:
For the Spice mix:
1/2 tbsp Madras curry powder
1/2 tbsp paprika
1 tsp salt (and extra for sprinkle)
For the Curry:
2 tbsp olive oil, divided
1 onion, sliced
1 tbsp ginger, minced
3 garlic cloves, minced
1 tbsp paprika powder
1 tsp chilli flakes
2 tbsp Madras curry powder
250ml chicken stock
200ml (1/2 tin) coconut milk
4 tbsp unsalted natural peanut butter
4 tbsp oyster sauce
2 bay leaves
1 russet potato, peeled and chopped into 3cm pieces
2 bell peppers, roll cut into 3cm pieces
Parsley, chopped, to garnish
Method:
Pre-heat your oven to 180°C.
Combine the ingredients for the spice mix (curry powder, paprika, and salt) in a small bowl. For thigh pieces, rub the spice mixture over the chicken meat, leaving the skin. Generously sprinkle salt over the chicken skin. Sprinkle the spices evenly over the leg pieces. Set aside to marinate whilst preparing the other ingredients.
Heat 1 tbsp oil in an oven-safe skillet or cast iron casserole (Dutch oven) [about 30cm diameter] over medium-high heat until it shimmers. Add the marinated chicken, skin side down. Cook over medium heat until the skin turns golden crispy (3 to 4 minutes). Then flip to cook the spiced side until just toasted (1 minute or so). For the leg pieces, cook, rotating occasionally, until all sides are nicely coloured but not burned (about 1 minute per side). Turn off the heat then transfer chicken to a plate.
Add the remaining 1 tbsp of olive oil into the same pan and place over medium heat. Add the onion, cooking gently until softened (2 to 3 minutes). Add ginger and garlic, stir-frying for 30 seconds, to release their aroma.
Add the paprika and curry powder. Stir until the ingredients are well coated with spices (20 to 30 seconds).
Pour in the chicken stock and coconut milk then stir in the peanut butter, oyster sauce, bay leaves and potato. Continue stirring with a spatula to dissolve the peanut butter until it’s well blended with the sauce. Bring to a boil and simmer for 5 minutes.
Add the bell peppers and top with the chicken without overlapping the pieces, skin side up. Transfer to your pre-heated oven.
Bake until the chicken is cooked through and the skin crispy (about 45 minutes). Garnish with parsley.
Serve hot by itself or serve over steamed rice as a main dish.
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