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Macau-Style Portuguese Chicken

Total Time

Prep: 40 min. + chilling Cook: 40 min.

Makes

4 servings

This comforting golden curry recipe is one of the national dishes of my hometown, Macau. Since moving to Toronto, I searched and could not find an authentic version of the dish that reminded me of the dish I grew up having. My version is close and holds a special place in my heart. — Sammi Pun, Sam's Edit
Macau-Style Portuguese Chicken Recipe photo by Taste of Home

Ingredients

  • 4-1/2 teaspoons cornstarch
  • 2 teaspoons ground turmeric
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 4 boneless skinless chicken thighs (about 1 pound)
  • 1 medium potato, peeled and cut into 1-inch pieces
  • CURRY:
  • 1 tablespoon olive oil
  • 1 fully cooked Spanish chorizo link (3 ounces), sliced
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped tomato
  • 1 can (13.66 ounces) coconut milk
  • 1 cup chicken broth
  • 12 pitted ripe olives, divided
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 hard-boiled large egg, quartered
  • 1/4 cup unsweetened coconut flakes
  • Hot cooked rice

Directions

  1. Combine the first 7 ingredients; rub over chicken. Refrigerate, covered, at least 1 hour or overnight. Meanwhile, place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until just tender, 10-12 minutes. Drain and set aside.
  2. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove and set aside. Reserve 5 slices chorizo for topping. In the same pan, cook and stir remaining chorizo, tomato paste, garlic and bay leaves for 1 minute. Add onion, green pepper and tomato; cook and stir until tender, 3-5 minutes.
  3. Stir in coconut milk, broth, cooked potato, 8 olives and reserved chicken. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes. Preheat broiler.
  4. Transfer chicken mixture to a 13x9 baking pan, place egg, reserved chorizo and remaining 4 olives over top; sprinkle with coconut. Broil 3-4 in. from heat until coconut is toasted, 7-10 minutes. Discard bay leaves. Serve curry with rice.
Test Kitchen tips
  • Portuguese chorico can be replaced by any spicy and smokey sausage.
  • Nutrition Facts

    1-3/4 cups: 551 calories, 38g fat (23g saturated fat), 137mg cholesterol, 1013mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 30g protein.

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