Macanese African Chicken | Creamy African Chicken

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

Make a spice mix by grinding coriander seeds, fennel seeds, black peppercorns, nutmeg, and bay leaves to a fine powder.

Prepare marinade with shallots, garlic, ginger, red chili, paprika, turmeric powder, prepared spice mix, and lime zest, grinding to a fine paste.

Marinate 1 kg of chicken leg pieces with the paste, lime juice, olive oil, and salt. Let rest for at least 1 hour.

Fry marinated chicken in a pan with olive oil for 5 minutes on each side until lightly brown and crispy, about 10 minutes total.

Remove chicken and set aside. In the same or another pan, add olive oil and prepared curry paste, cooking for 3 minutes until thickened.

Add salt, oyster sauce, fish sauce, lemon juice, and paprika to the curry paste, cooking for another 1-2 minutes.

Add the remaining marinade from the chicken to the curry and cook for 1 minute.

Stir in 120 ml of coconut milk and cook on low heat until the sauce reaches a coating consistency, about 15-20 minutes.

Add cubed potatoes and cook for another 10 minutes on low heat, seasoning with salt as needed.

Transfer chicken pieces and all juices to an oven-proof dish, pour the curry over, and bake at 200 degrees Celsius for 30 minutes, covering with foil for the first 25 minutes.

Remove foil for the last 5 minutes to allow roasting on top.

Serve with potato fries or wedges and optional pickled cucumber.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens