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Macau-style Portuguese Curry Chickeno (Macau-style Portuguese Curry Chicken)
Macau-style Portuguese Curry Chicken is a traditional fusion recipe from Macao in China for a classic curry of marinated chicken in a spiced chock, milk and coconut milk base. The full recipe is presented here and I hope you enjoy this classic French version of: Macau-style Portuguese Curry Chicken).
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesPortugal Recipes
Macau, established by the Portuguese, was one of the first European trading port cities in Asia. The Portuguese brought influences from afar, chillies from Brazil, curry spieces from Goa and the Macanese introduced these into their own cookery, developing what, arguably, is one of the oldest fustion food traditons.
This is a classic chicken curry (葡國雞) from that tradition. Chinese curry powder, tends to be used these days, so I provide a link to that below.
Ingredients:
20 chicken pieces (midjoint or drummette)
2 tbsp groundnut oil
2-3 waxy potatoes, peeled and cubed
2 carrots, sliced to 12mm (1/2 in) thick rounds
1 onion, sliced
180g (1 cup) black olives
2 tbsp curry powder
3 tbsp ground turmeric
250ml (1 cup) coconut cream
250ml (1 cup) milk
250ml (1 cup) chicken stock
salt and freshly-ground black pepper to taste
2 sprigs coriander (cilantro), coarsely chopped
For the Marinade:
1 1/2 tbsp Shao Xing rice wine
1 tbsp ginger juice (grate ginger and squeeze to extract)
1 1/2 tbsp sugar
3 tbsp soy sauce
Method:
Whisk together the marinade ingredients in a bowl, add the chicken pieces then toss to coat and set aside for 15 minutes.
Place a wok over high heat. When hot add 2 tbsp groundnut oil then carefully slid in the chicken pieces (reserve the marinade). Stir fry over medium heat for about 8 minutes, until the chicken is nicely browned all over and about (3/4 done).
Remove the chicken from the wok and set aside in the bowl. Add the onions to the oil remaining in the wok and stir fry over low heat until the onions are soft and starting to brown (about 4-5 minutes). Now add in the potatoes, carrot, olives, part-cooked chicken, curry powder and turmeric. Gently mix with a spatual until everything is nicely combined and the spices are aromatic (about 60 seconds).
Pour in the coconut cream, milk and reserved marinade. Add just enough chicken stock so that all the ingredients are covered. Increase the heat and bring to a boil then reduce the heat to medium low and cook for 15 minutes. What you end up should be quite sauce. Season to taste with salt and black pepper.
Serve in Chinese style bowls over a scoop of plain steamed rice. Garnish with coriander leaves and serve.
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