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Macanese Portuguese-Inspired Chicken Curry
4.9 from 16 votes

Macanese Portuguese-Inspired Chicken Curry

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.

Prep Time
45 mins
Cook Time
1 hr 35 mins
Total Time
2 hrs 30 mins
Servings: 3 servings
Calories: 787 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 pound chicken thigh trimmed of excess fat and cut into bite-size pieces, boneless skinless
  • 1 tablespoon paprika sweet
  • 1 teaspoon table salt plus more as needed
  • 1/2 teaspoon Turmeric ground
  • 1/3 cup canola oil
  • 3 cups (18 ounces) onion finely chopped
  • 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) cilantro for garnish, chopped, fresh
  • rice to serve, steamed; or buttery naan
  • 1 lime cut into wedges, for garnish, or lemon

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. Stir in the chicken and sauté for 4 to 5 minutes.
  4. Pour in coconut milk, increase heat to medium-high, and bring to a near boil. Simmer mixture until slightly thickened, about 5 minutes.
  5. Pour in fish sauce and water and bring to a boil. (The broth will thin as the chicken starts to release its juices.)
  6. 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).
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 3 servings

Amount Per Serving

Calories 787

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.