Macanese (Portuguese) Chicken Curry
bowl, spatula, wok
- 3⅓ chicken thighs (boneless)
- 2⅔ chicken drumsticks
- ⅔ tbsp Shaoxing wine (for marinating)
- ⅔ tbsp sugar (for marinating)
- 1 tbsp soy sauce (for marinating)
Mix the chicken pieces with the marinade and let sit for 15 minutes.
- ⅔ tbsp olive oil
- ⅓ onion
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.
- ⅔ carrots
- 83⅓ g jarred pitted black olives
- ⅔ tbsp curry powder
- 1 tbsp ground 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.
- 166⅔ ml coconut milk
- 166⅔ ml chicken stock
- 166⅔ 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.
- ⅔ sprigs coriander (parsley)
Roughly chop the coriander and garish!
Enjoy your meal!