0 from 24 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 45 mins
Total Time
2 hrs 30 mins
Servings: 3 servings
Calories: 787 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 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
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).
Cup of Yum
Nutrition Information
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
% 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.