Coconut Curry Chicken

by Shirl

First things first!  Happy Mother's Day to all mothers out there, including our very own savorychick, Anja!  

This is also a post that I'd like to dedicate to my mother, who despite not having any real interest in cookery, tirelessly put out dishes of home-cooking on the dinner table for my whole family, night after night, when I was growing up. Mom, I salute you!

It's not my mother's habit to write down her recipes.  Frankly I don't recall her getting me in the kitchen and teaching me how to cook either.  It's a small miracle that I now know how to cook.  I do enjoy the challenge of recreating some of my favorite childhood dishes that my mother has cooked for us in the past.  For this Mother's Day post, please allow me to share with you a dish that holds a special place in my heart and brings back a lot of great dinner memories. 

A specialty of Macanese cuisine, this dish is locally known as "Portuguese Chicken" in Hong Kong and Macau.  Simply put it's a coconut curry chicken.  It really has nothing to do with Galinha a Portuguesa that you might be familiar with, except that they are both chicken dishes.  I dare say the taste of my mother's version of Macanese Chicken has forever seared into my memory.  I close my eyes and am transported back to those nights when a big pot of aromatic chicken curry sat on the center of our dining table and we gathered around ready to devour every bit of it with a big grin.

coconut curry chicken

Happy Mother's Day!

By the way, our Roasted Vegetables Couscous would pair very well with this dish for a meal. Add a dessert course by whipping up an easy greek yogurt Panna Cotta.

Coconut Curry Chicken

Serves 4


4 Tablespooons of Olive Oil
1 Whole Chicken, about 4 pounds (1.8Kg), cut into 8 pieces
Several slices of Chorizo, cut into small dice
1 small Onion, grated or cut into small dice
2 tablespoons Turmeric
A pinch of Cayenne
4 medium-sized Yukon Potatoes, cut into 1 ¼ ” (3cm) cubes
2 medium-sized Carrots, cut into ¼” (5mm) slices
2 cloves of Garlic, finely chopped or grated
1 teaspoon of grated Ginger
1 cup Chicken Stock
1 (14-oz) can of Unsweetened Coconut Milk
½ can Water
A pinch of Saffron, soaked in a small amount of warm water
1 Bay Leaf
A few sprigs of Thyme
Salt and freshly ground Black Pepper
Cooked Rice (Optional)

1. Preheat oven at 375F.

2. Heat a large dutch oven over medium-high flame. Meanwhile, pat dry chicken pieces; salt them evenly. When the dutch oven is hot, add two tablespoons of oil. Brown chicken pieces in two batches; skin side down first, then turn over. Remove browned pieces and set aside.

3. Pour or spoon off most of chicken fat from the dutch oven. Turn heat down to medium. Add chorizo and cook for a couple of minutes until fat has been rendered. Add chopped onion, turmeric and cayenne. Season with salt. Cook for about 5-7 minutes.

4. When onion becomes translucent, make room in the center of the dutch oven. Add two tablespoons of olive oil, then potatoes and carrots. Season with salt. Sauté for two to three minutes. Then stir in garlic and ginger.

5. Add coconut milk, chicken broth, saffron liquid, thyme, bay leaf, and water. Season with salt and freshly ground black pepper. Turn heat up and bring to boil. Put chicken pieces back in to the dutch oven. Cover the dutch oven with lid or foil. Bake in preheated oven for 20 minutes. Uncover and bake for another 20 minutes. Remove bay leaf. Check seasoning. Serve with cooked rice, if desired.

From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique