Trevor's Macanese-Portuguese Chicken Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are more economical.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be tailored to taste and often cost less.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

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, 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 mixture for 4 minutes, until slightly thickened, then reduce heat to medium-low and add fish sauce.

Stir in 1 1/2 cups water, increase heat to medium-high, and bring to a boil.

Reduce heat to medium-low and simmer uncovered for 50 minutes, stirring occasionally, until the curry flavour has developed.

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. Serve with rice (or naan) and wedges of lime (or lemon).

Cooking Techniques

Equipment Needed

Spice Level: