Galinha à Portuguesa

Chicken thighs in a mild curry sauce with Chinese influences, featuring potatoes, carrots, chorizo, and coconut milk.

Chicken Main Course Chorizo Curry Macanese

Estimated Nutrition

Calories

646.1

kcal / serving

2584.5 kcal total

Carbs

26.1g

per serving

104.2 g total

Fat

48.2g

per serving

192.6 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Cornflour

null

CondimentsSauces

1.5

tbsp

Light Soy Sauce

for marinade

tbsp

Light Soy Sauce

for sauce

tbsp

Dark Soy Sauce

null

tbsp

Madras Curry Paste

can substitute with curry powder

Liquids

tbsp

White Wine

null

tbsp

Shaoxing Rice Wine

can substitute with dry sherry

400

Coconut Milk

1 tin

200

Chicken Stock

null

Meat

450

Chicken Thigh

boneless, skinless, cut into 2.5cm pieces

Cooking Chorizo

sliced

NutsSeeds

tsp

Salt

for marinade

tsp

Garlic

finely chopped

tbsp

Turmeric

null

tsp

Salt

for sauce

piece

Bay Leaf

null

piece

White Pepper

freshly ground, to taste

tbsp

Desiccated Coconut

for garnish

OilsFats

tsp

Sesame Oil

null

1.5

tbsp

Olive Oil

null

Other

100

Black Olive

for garnish

Vegetables

tbsp

Ginger

finely chopped fresh root

250

Carrot

cut into 5cm pieces

250

Potato

peeled and cut into large chunks

piece

Onion

chopped

piece

Tomato

chopped

Method

Bring the mixture to a boil then lower the heat and simmer for 20 minutes.

Combine the chicken pieces with marinade ingredients in a large bowl and mix well.

Marinate the chicken in the refrigerator for one hour.

Drain the chicken and reserve the marinade liquid.

Heat olive oil in a wok or large frying pan over high heat until smoking.

Stir-fry the ginger and garlic for 20 seconds.

Add the chicken and stir-fry for 3 minutes until lightly browned.

Garnish the dish with desiccated coconut and olives before serving.

Transfer the wok contents to a large saucepan and add all remaining ingredients and the reserved marinade.