Macanese-style Portuguese Curry Chicken is a traditional Macanese (from Macau) recipe for a classic mild curry of chicken wing portions, potatoes and carrot in a lightly-spiced milk and coconut cream base. The full recipe is presented here and I hope you enjoy this classic Maccanese dish of: Macanese-style Portuguese Curry Chicken.
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Macanese-style Portuguese Curry Chicken (葡國咖哩雞) is a mild curry from Macau that blends Chinese and Portuguese ingredients and cooking styles to yield a curry of chicken wings in a mildly-spiced coconut cream base
Ingredients:
20 chicken wing pieces (midjoint or drummette)
2 tbsp extra-virgin olive oil
2-3 waxy potatoes, peeled and cubed
2 carrots, sliced to 12mm thickrounds
1 onion, sliced
100g black olives
2 tbsp Chinese curry powder
3 tbsp turmeric
250ml coconut cream
250ml milk
250ml chicken stock
salt and freshly-ground black pepper, to taste
2 sprigs coriander, coarsely chopped
For the Marinade:
1 1/2 tbsp Shao Hsing rice wine
1 tbsp ginger juice (grate ginger and squeeze)
1 1/2 tbsp sugar
3 tbsp soy sauce
Method:
Whisk together the marinade ingredients in a bowl. Place the chicken pieces in a large bowl, pour over the marinade, rub into the chicken and set aside to marinate for 15 minutes.
Add 2 tbsp 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 is about 70% cooked.
Remove the chicken from the wok, keeping the oil, and add in onions. Stir fry over low heat until onions are soft and starting to brown. 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.
Pour in the coconut cream, milk, reserved marinade and top up with enough chicken stock to cover the ingredients. Increase the heat until the mixture boils, cover and reduce the heat to medium low, cooking for 15 minutes. The curry should be quite saucy, if not add some boiling water. Season to taste with salt and freshly-ground black pepper.
Add a scoop of rice into your serving dishes, then top with a generous ladleful of curry and garnish with a little coriander.
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