Macanese Portuguese chicken curry

A delicious chicken curry for the soul!

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.




Serves 2

Prep 10 min

Plus 8 hr marinating time

20 min standing time

Cook time: 1¼ hr

  1. 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).
  2. 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.
  3. Add chicken and sauté for 4-5 minutes.
  4. 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.)
  5. 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.
  6. Drizzle chilli oil overtop and garnish with cilantro. Serve with rice and wedges of lime
    (or lemon)