Macanese Portuguese chicken curry combines elements of fish sauce, coconut milk, turmeric, and paprika to pay homage to the culinary traditions of Macau. This particularly savory curry has lotsa flavor but not too much heat (the addition of chile oil will help you heatseekers out, though) so everyone will enjoy it.
As immigrant kids, we had different things in our pantries. And when you’re left at home alone, you start to play around with some of these ingredients inside traditional dishes that you may not have if you’re not from an immigrant household. And I think a lot of that sings in what we see in restaurants today. A lot of influences and inspirations in certain dishes chefs cook are based on this fused culture of being a child of immigrant background melded with the culture of being North American.—Trevor Lui
Macanese Portuguese Chicken Curry
- 1 pound boneless skinless chicken thighs* trimmed of excess fat and cut into bite-size pieces
- 1 tablespoon sweet paprika
- 1 teaspoon table salt plus more as needed
- 1/2 teaspoon ground turmeric
- 1/3 cup canola oil
- 3 cups (18 ounces) finely chopped onions
- 5 cloves garlic finely chopped
- One (13 1/2-ounce) can coconut milk
- 1 1/2 tablespoons fish sauce plus extra to taste
- 1 1/2 cups water
- 1 teaspoon curry powder (such as Madras)
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chile oil for garnish
- 1/2 cup (2 oz) chopped fresh cilantro for garnish
- Steamed rice or buttery naan to serve
- 1 lime or lemon cut into wedges, for garnish
- In a medium bowl, combine chicken, paprika, salt, and turmeric and mix with your hands. Let the chicken marinate while you prepare the other ingredients (or refrigerate for up to 8 hours).
- In a large saucepan over medium-high heat, warm the oil. Add onions, reduce heat to medium-low, and sauté until translucent, about 10 minutes. Add garlic and cook until onions are cooked through and everything is coated in a glossy layer of oil, about 5 minutes more.
- Stir in the chicken and sauté for 4 to 5 minutes.
- Pour in coconut milk, increase heat to medium-high, and bring to a near boil. Simmer mixture until slightly thickened, about 5 minutes.
- Pour in fish sauce and water and bring to a boil. (The broth will thin as the chicken starts to release its juices.)
- Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the curry has thickened and the flavor has developed, about 50 minutes. (Droplets of paprika-red oil will rise to the surface; this is okay).
- Stir in curry powder and cayenne and simmer for 15 minutes more. Remove from heat and let stand for at least 20 minutes for the dish to develop more flavor as it cools.
- Season with more salt or fish sauce, if needed. Drizzle chile oil over the top and sprinkle with cilantro. Serve with rice (or naan) and wedges of lime (or lemon).
*Can I substitute chicken breasts for thighs?Chicken thighs are often used because of their flavor and relative inexpensiveness. If you only have chicken breasts on hand, or if you just prefer them, then you can go ahead and substitute them. Honestly, you can use any combination of chicken pieces that your little heart desires. Just be aware that white meat cooks faster than dark so make sure that both are cooked if you mix them.
Recipe Testers' Reviews
This rich, creamy Macanese Portuguese chicken curry came together with ingredients I already had on hand--in my kitchen, it qualifies as a pantry recipe. The onions all but melt into the sauce, and since it's so rich and doesn't have any vegetables, it really should be one of several dishes making up a meal. I served it with leftover sesame eggplant and steamed rice. The mild eggplant was a good counterpart to the curry. The sauce is quite thick and you'll want to check on it every few minutes in the final simmer so that it doesn't stick.
I haven't tried any dishes from Macau before except for egg tarts so this was an interesting journey into savory flavors. The recipe for Macanese Portuguese chicken curry is very straightforward and easy to understand. I used sweet Hungarian paprika, Red Boat fish sauce (my favorite!), light coconut milk, and hungyou chile oil which I make ahead now and keep in the refrigerator. I minced the 3 onions by pulsing in my food processor with the steel blade then tossed the garlic into the processor for the final few pulses.
The recipe makes a generous amount of curry sauce—perfect for serving over a big bowl of steamed rice or soaking up with naan. We enjoyed the freshness of the cilantro garnish and a big squeeze of lime along with a small drizzle of chile oil. The amount of heat from spices and oil was perfect for our tastes. My tweak would be using 4 chicken thighs. There was plenty of sauce compared to the amount of chicken since the size of chicken thighs range wildly from small to large and sometimes in the same package. I'm sure this dish is even better the next day!
This Macanese Portuguese chicken curry is an absolute FLAVOR BOMB. This doesn’t surprise me considering what went into the curry, especially the combination of cayenne and curry powders and that punchy fish sauce. The heat and earthiness don’t need elevating, but the smoky paprika I used gave it an extra complexity that’s hard to resist.
I think the only issue I had with this recipe is that I wish it made more than two servings, considering the amount of time it took to cook it. I’m also curious to see how the final product turns out if I do a longer marinade—guess I just have to make this again!
I liked this Macanese Portuguese chicken curry—it wasn't too spicy but it had a really well-balanced flavor and tasted fresh. I used sweet paprika after reading that smoked wasn't suggested and not wanting to use spicy. I also let it marinate overnight and found that the chicken had absorbed a lot of the flavors, making it incredibly good. This made 3 servings, which I served with rice. I found that I enjoyed it much more the next day.
Originally published June 05, 2021