Tag Archives: Macau

Chinese food Recipes

Macau Baked Coconut Chicken Curry Rice

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I’ve been having the craving for days. So today, I took the plunge… into the guilty pleasure of creamy, gooey, savory baked coconut curry chicken rice.

Originating from Macau, one of the most European-influenced Asian cities, the Chinese name for this dish literally translates into “Portuguese curry chicken”. Although frankly, I’m not sure there’s very much that’s Portuguese about it! Instead, it’s a fusion of European and South Asian ingredients, with a Chinese twist.

My first introduction to this electic dish was at a Hong Kong style casual restaurant. The type of place that served ham sandwiches with milky black tea, congee and salty fried donuts, and vermicelli noodle soup with sliced hot dogs. This particular restaurant apparently specialized in the Macau style baked rice. It came piping hot to the table, the sauce bubbling and slightly browned on top, with the heady smell of coconut cream wafting in the air. And the taste… it was sweet and savory and warm and faintly spicy… I wished I could make the casserole dish bottomless.

Surprisingly, I couldn’t find much about this dish online (or Macau foods in general). Most of the coconut curry recipes were Indian or Thai style. This curry is comparatively much milder and sweeter. There’s also surprisingly no curry powder or chillis, instead it relies on the tumeric to provide colour and slight flavour. When I was in Macau, I also noticed that chorizo, or olives, or pineapple may be added ingredients.

Try it, and you’ll see why it’s a guilty pleasure.

Ingredients:

6 cups of fresh cooked white rice
4 chicken thighs or drumsticks (skinless or boneless optional)
1 carrot,chopped in 1 inch peices
1 potato, chopped in 1 inch peices
1 onion, roughly chopped
1/3 cup frozen peas
1 tomato, cut in small wedges
1 tbsp tumeric
1/2 tbsp paprika
1/2 tbsp thyme
1 tsp chopped ginger
1 tbsp chicken boullion powder
1 can coconut milk
1/2 cup evaporated milk
1 tsp sugar
Salt and pepper
2 tbsp corn starch
2 tbsp cooking oil
Season and dredge chicken pieces in cornstarch. Heat oil in a large pan or pot over med-high heat. Toss in the carrot, onion, potato, and thyme, and fry for 4-5 mins. Push to the side of the pan (or set aside) while browning the chicken pieces in the same pan.

Stir in the tumeric, paprika, and ginger and cook for 1-2 mins. Then add the coconut milk, boullion, peas, tomato, sugar, and milk. Cover and simmer for 15-20 mins, or until everything is cooked through. Salt and pepper to taste, then check consistency of the sauce (thicken as necessary).

Set oven to broil on high. In individual serving casserole dishes, layer about 1.5 cups of rice and top with about 2 cups of the curry mixture. Broil for 6-8 mins, until the sauce is bubbly and the top is slighly browned. Makes 4 servings.

(I didn’t have an individual serving casserole dish, so this picture is of a two serving portion. Still tasted just as good;)

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