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Macanese (Portuguese) Chicken Curry

Based on 1 ratings

Andy W

Community Member

“Asian family childhood staple dish!”

Difficulty

Medium 👍
75
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
10 chicken thighs (boneless)
chicken drumsticks
2 tbsp olive oil
carrots
onion
250 g jarred pitted black olives
2 tbsp curry powder
3 tbsp turmeric
500 ml coconut milk
500 ml chicken stock
2 sprigs coriander (parsley)
2 tbsp Shaoxing wine (for marinating)
2 tbsp sugar (for marinating)
3 tbsp soy sauce (for marinating)
500 ml evaporated milk

Utensils

  • bowl
  • spatula
  • wok
  • Step 1/5

    • 10 chicken thighs (boneless)
    • chicken drumsticks
    • 2 tbsp Shaoxing wine (for marinating)
    • 2 tbsp sugar (for marinating)
    • 3 tbsp soy sauce (for marinating)
    • bowl
    • spatula

    Mix the chicken pieces with the marinade and let sit for 15 minutes.

  • Step 2/5

    • 2 tbsp olive oil
    • onion
    • wok

    Add olive oil to a hot wok and carefully slip the chicken pieces in, reserving the marinade. Fry over medium heat until chicken is browned on both sides and approx 50% cooked. Remove the chicken from wok, keeping the oil, and add in onions. Stir fry over low heat until onions are soft and brown.

  • Step 3/5

    • carrots
    • 250 g jarred pitted black olives
    • 2 tbsp curry powder
    • 3 tbsp turmeric

    Add in potatoes, carrot, olives, chicken, curry powder and turmeric. Gently fold until thoroughly combined and you can smell the scent of the curry and turmeric.

  • Step 4/5

    • 500 ml coconut milk
    • 500 ml chicken stock
    • 500 ml evaporated milk

    Add in coconut cream, evaporated milk, reserved marinade and top up with enough chicken stock to cover the ingredients. Turn heat up until it boils, cover and turn heat down to medium low and cook for 15 minutes. Should be quite saucy, if not add a bit of boiling water. Add salt and pepper to taste.

  • Step 5/5

    • 2 sprigs coriander (parsley)

    Roughly chop the coriander and garish!

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