Galinha à Portuguesa (Macanese Portuguese Chicken)
Galinha à Portuguesa (Macanese Portuguese Chicken) is a traditional Macanese (from Macau) recipe for a classic mild curry of chicken thighs, potatoes, olives and sausage in a coconut milk base that's baked with a coconut flake topping to finish. The full recipe is presented here and I hope you enjoy this classic Maccanese dish of: Macanese Portuguese Chicken (Galinha à Portuguesa).
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Galinha à Portuguesa (Macau Portuguese Chicken (葡國雞)) is a traditional Macanese (from Macau) recipe for a Portuguese inspired milk curry of chicken in coconut milk with olives and chouriço sausage that's baked with a coconut flake topping to finish.
Ingredients:
For the Marinade:
2 tsp ground turmeric
¼ tsp Spanish paprika
¼ tsp ground cumin
¼ tsp ground black pepper
¼ tsp salt
1 tsp chicken bouillon powder
1½ tbsp cornflour (cornstarch)
For the Sauce:
1 spicy Portuguese chouriço sausage, sliced
2 garlic cloves, minced
1 tbsp tomato purée
2 bay leaves
¼ Spanish onion, diced
¼ green bell pepper, diced
½ tomato, diced
For the Curry:
500g marinated chicken thighs (roughly 4-6 pieces)
1 russet potato (parboiled and chopped)
10-12 whole black olives
400ml (1 tin) of full-fat coconut milk
250ml chicken stock
3 tbsp cornflour slurry (1 tbsp of cornflour + 2 tbsp of water)
To Garnish:
1 extra-large hard-boiled egg (quartered)
4-5 spicy Portuguese chouriço slices (reserved from above)
3-4 whole black olives (reserved from above)
4–6 tbsp of unsweetened coconut flakes
Method:
Combine the spice mix ingredients in a bowl. Evenly coat the chicken thighs in this mixture evenly and let it marinate overnight (ideally) or for no less than an hour before cooking.
Boil your potato and egg for roughly 8-10 minutes. Set aside or refrigerate until needed.
Prepare your mise en place. Chop your tomato, onion, and green pepper into ½ inch pieces, and your potato into 1-inch pieces. Slice your chouriço and mince your garlic. Reserve 4-5 slices of chouriço for later.
Heat some olive oil in a hot pan over medium-high heat and use to brown the chicken thighs for roughly 1 minute per side until the skin is crispy. Once browned, remove them from the pan and set aside
In the pan’s residual chicken fat, quickly brown your chouriço with one tablespoon of tomato purée, two cloves of minced garlic, and two bay leaves for 30 seconds. Then, immediately add in your vegetables.
When your vegetables have softened, return the chicken to the pan and add in the potatoes and olives. Reserve 3-4 olives for later. Now pour in your chicken stock and full-fat coconut milk. When combined, slowly stream in your cornstarch slurry. Stir constantly in this step to prevent clumping.
Simmer the curry for 15 minutes on low-medium heat.
Pre-heat your grill (broiler) to its highest setting. Transfer the mixture to an oven-safe dish. Nestle the quartered eggs, reserved olives and chouriço slices into the sauce. Afterward, top your curry with a generous coating of coconut flakes.
Grill your curry on the highest setting until the coconut flakes begin to char (this should take roughly 10-15 minutes).
Remove the curry from under the grill and serve with rice.
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