Galinha a Portuguesa - Macanese Curried Chicken

Despite the name, Portuguese chicken did not originate in Portugal but rather Macau, China. Its coconut curry sauce has more in common with the mild yellow curry of Southeast Asia than the Portuguese or Cantonese dishes influencing Macanese cuisine.

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Course: Lunch, Main Course

Cuisine: Chinese, Portuguese, Southern China

Prep Time: 20

Cook Time: 1

Marinate: 4

Total Time: 5 20

Servings:

Author: My Hungry Traveler

Equipment

Pot
Large skillet or wok
Ovenproof casserole

Ingredients

1 tsp Sugar
1 tsp Kosher salt
1 tbsp Corn starch
2 tbsp Chicken broth
1 tsp Black pepper
2 tsp Soy sauce
1 tbsp Shaoxing wine or sherry
2 lb Chicken thighs
1 Large potato, peeled and cut into 2-inch cubes
14.5 oz Can of coconut milk
5 tbsp Evaporated milk
1 tbsp Vegetable oil
1 Medium onion, coarsely chopped
1½ tbsp Curry powder

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Instructions

In a large ziplock bag, combine cornstarch, salt, pepper, sugar, chicken broth, ½ the soy sauce, and wine. Add chicken and toss to coat. Seal the bag and refrigerate for at least 2 hours or up-to 6.
Bring potato cubes and water to cover to a boil. Cook until softened but still firm in the center, about 7-9 minutes. Drain and put in a bowl.
Preheat oven to 375°F (190°C). Whisk the coconut milk, evaporated milk, and ½ cup of water in a bowl.
In a wok or deep skillet, heat oil over medium-high. Add onion and curry powder, stirring until soft, about 7-8 minutes. Add the chicken and brown on both sides, another 5-6 minutes. Add the potatoes and remaining soy sauce and continue cooking another minute. Stir in the coconut milk mixture and bring to a simmer. Cook about 20 minutes more until the potatoes and chicken are cooked through and the sauce has thickened.
Pour everything into a baking dish large enough to hold the chicken in a single layer, skin side up. Bake until the top is browned, about 15-20 minutes. Remove and serve over jasmine rice.

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