There is nothing like a flavourful curry to soothe the soul and warm you up. Chef Trevor Lui shows the steps to making an exquisite Macanese Portuguese chicken curry dinner.
- 3 skinless, boneless chicken thighs trimmed of excess fat and cut into bite-sized pieces
- 1 tablespoon paprika
- 2 teaspoons salt plus extra to taste
- 1/2 teaspoon ground tumeric
- 1/3 cup canola oil
- 3 onions finely chopped (3 cups)
- 1 large potato peeled and cut into 1 1/2-inch cubes
- 5 garlic cloves finely chopped
- 1 (13 1/2-oz) can coconut milk
- 1 1/2 tablespoons fish sauce plus extra to taste
- 1 teaspoon curry powder (such as Madras)
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chilli oil for garnish
- 1/2 cup chopped cilantro for garnish
- steamed rice to serve
- 1 lime or lemon cut into wedges, for garnish
Prep 10 min
Plus 8 hr marinating time
20 min standing time
Cook time: 1¼ hr
- In a bowl, combine chicken, paprika, salt, and turmeric and mix with your hands. Set
aside at room temperature, while you prepare the other ingredients (or refrigerate for
at least 8 hours).
- Heat oil in a large saucepan over medium-high heat. Add onions and potatoes, reduce
heat to medium-low, and sauté for 10 minutes. Add garlic and cook for another 5
minutes, until onions are cooked through, and a glossy layer of oil rises to the surface.
- Add chicken and sauté for 4-5 minutes.
- Pour in coconut milk, increase heat to medium-high, and bring to a near boil. Simmer
the mixture for 4 minutes, until slightly thickened, then reduce heat to medium-low and
add fish sauce. Stir in 1½ cups water, increase heat to medium-high and bring to a
boil. (The stock will thin as the chicken starts to release its juices.)
- Reduce heat to medium-low and simmer uncovered for 50 minutes, stirring
occasionally, until the curry flavour has developed. (Droplets of paprika-red oil will rise
to the surface; this is okay). Stir in curry powder and cayenne and simmer for another
15 minutes. Remove from heat and let stand for at least 20 minutes for the dish to
develop more flavour as it cools. Season with more salt or fish sauce if needed.
- Drizzle chilli oil overtop and garnish with cilantro. Serve with rice and wedges of lime
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