Macanese Portuguese-Inspired Chicken Curry

Name: Macanese Portuguese-Inspired Chicken Curry
Prep time: 45 min
Cook time: 1 h 35 min
Total time: 2 h 30 min
Yield: 3 servings
Ingredients: 1 pound boneless skinless chicken thighs*; 1 tablespoon sweet paprika; 1 teaspoon table salt; 1/2 teaspoon ground turmeric; 1/3 cup canola oil; 3 cups (18 ounces) finely chopped onions; 5 cloves garlic; One (13 1/2-ounce) can coconut milk; 1 1/2 tablespoons fish sauce; 1 1/2 cups water; 1 teaspoon curry powder (such as Madras); 1/2 teaspoon cayenne pepper; 1 tablespoon chile oil; 1/2 cup (2 oz) chopped fresh cilantro; Steamed rice or buttery naan; 1 lime or lemon

User Reviews

4.9

24 reviews

Excellent

Prep Time
45 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 30 mins
Servings
3 servings
Calories
787 kcal
Course
Main Course
Cuisine
Chinese

Macanese Portuguese-Inspired Chicken Curry

Iris Warren

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I grew up on Hong Kong style dishes and was exposed to the unique flavors of Macau (a former Portuguese colony), many of these dishes had a unique combination of European and Chinese flavors. This was one of our family favorites.

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Ingredients

Servings

1 pound boneless skinless chicken thighs* trimmed of excess fat and cut into bite-size pieces
1 tablespoon sweet paprika
1 teaspoon table salt plus more as needed
1/2 teaspoon ground turmeric
1/3 cup canola oil
3 cups (18 ounces) finely chopped onions
5 cloves garlic finely chopped
One (13 1/2-ounce) can coconut milk
1 1/2 tablespoons fish sauce plus extra to taste
1 1/2 cups water
1 teaspoon curry powder (such as Madras)
1/2 teaspoon cayenne pepper
1 tablespoon chile oil for garnish
1/2 cup (2 oz) chopped fresh cilantro for garnish
Steamed rice or buttery naan to serve
1 lime or lemon cut into wedges, for garnish

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Instructions

In a medium bowl, combine chicken, paprika, salt, and turmeric and mix with your hands. Let the chicken marinate while you prepare the other ingredients (or refrigerate for up to 8 hours).
In a large saucepan over medium-high heat, warm the oil. Add onions, reduce heat to medium-low, and sauté until translucent, about 10 minutes. Add garlic and cook until onions are cooked through and everything is coated in a glossy layer of oil, about 5 minutes more.
Stir in the chicken and sauté for 4 to 5 minutes.
Pour in coconut milk, increase heat to medium-high, and bring to a near boil. Simmer mixture until slightly thickened, about 5 minutes.
Pour in fish sauce and water and bring to a boil. (The broth will thin as the chicken starts to release its juices.)
Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the curry has thickened and the flavor has developed, about 50 minutes. (Droplets of paprika-red oil will rise to the surface; this is okay).
Stir in curry powder and cayenne and simmer for 15 minutes more. Remove from heat and let stand for at least 20 minutes for the dish to develop more flavor as it cools.
Season with more salt or fish sauce, if needed. Drizzle chile oil over the top and sprinkle with cilantro. Serve with rice (or naan) and wedges of lime (or lemon).

Nutrition Information

Show Details

Serving 1portion Calories 787kcal (39%) Carbohydrates 24g (8%) Protein 36g (72%) Fat 64g (98%) Saturated Fat 28g (140%) Monounsaturated Fat 23g Trans Fat 1g Cholesterol 144mg (48%) Sodium 1666mg (69%) Fiber 5g (20%) Sugar 8g (16%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 787 kcal

% Daily Value*

Serving	1portion
Calories	787kcal	39%
Carbohydrates	24g	8%
Protein	36g	72%
Fat	64g	98%
Saturated Fat	28g	140%
Monounsaturated Fat	23g	115%
Trans Fat	1g	50%
Cholesterol	144mg	48%
Sodium	1666mg	69%
Fiber	5g	20%
Sugar	8g	16%