Macau Style Baked Portuguese Chicken Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is more affordable.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor, while processed cheese is usually cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos provide a similar flavor at a lower cost.

Marinate chicken with 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/4 teaspoon curry powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon cornstarch, and 1 teaspoon oil. Mix well.

Prep the ingredients by cutting the carrots, potatoes, and onions.

Blanch the carrots and potatoes in cold water, cover, and bring to a boil for 10 minutes. Remove potatoes and cook carrots for an additional 2-3 minutes.

Add oil to a pan and pan-fry the chicken until about 80% cooked, then set aside.

Add 1 teaspoon of butter to the pan and sauté the onions until fragrant.

Stir in 1 tablespoon of flour to thicken the sauce.

Add 3/4 cup chicken stock, 1/4 teaspoon curry powder, 1/2 teaspoon turmeric powder, 1 and 1/2 tablespoons coconut milk, 1 tablespoon evaporated milk, 1 teaspoon sugar, and a touch of salt.

Add 1 teaspoon of peanut butter, then add the carrots, potatoes, and chicken to the sauce. Bring to a boil and simmer for 5 minutes.

For serving, add 2 eggs and some refrigerated rice to a dish, then pour the sauce over.

Sprinkle coconut shreds on top and bake at 400°F for 7 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens