Chicken curry isn’t a rare dish to make, especially in Asia. It’s safe to say that every Asian country has its own version of this dish. For this weekend, though, we’re trying renowned Toronto Chef Trevor Lui’s Macanese Portuguese Chicken Curry recipe, as seen on his The Double Happiness Cookbook. This Thai version of the dish combines elements of fish sauce, coconut milk, turmeric, and paprika to pay homage to the culinary traditions of Southeast Asian cooking. This particularly savory curry has an abundance of flavor with a hint of heat.
“It’s one of the most balanced cuisines in the world. Sweet, spicy, sour, salty—almost every flavour component is present in each dish,” says Chef Trevor regarding Thai cuisine.
Ready to find out how to make Chef Trevor’s savoury dish? Continue reading below!
Macanese Portuguese Chicken Curry Recipe
What You’ll Need:
3 boneless skinless chicken thighs, trimmed of excess fat and cut into bite-sized pieces
1 tbsp sweet paprika
1 tsp table salt, plus more as needed
1/2 tsp ground turmeric
1/3 cup canola oil
1 can or tetra pack of Thai coconut milk (13 1/2 oz)
3 cups finely chopped onions
1 tsp curry powder (such as Madras)
5 cloves garlic finely chopped
1 1/2 tbsp fish sauce, plus extra to taste
1 1/2 cups water
1/2 tsp cayenne pepper
1 tbsp chile oil for garnish
1/2 cup chopped fresh cilantro, for garnish
1 lime or lemon cut into wedges, for garnish
What To Do:
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 Thai 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).