Portuguese Baked Creamy Coconut Chicken

Even though this is said to be a Portuguese style dish, I think it is more like Macau/Hong Kong influenced Portuguese style. It is probably invented during the time when Macau was under Portuguese control. This is a pretty classic dish in Hong Kong. You can find this in many Hong Kong style cafes. The dish was very creamy and satisfied. There was a hint of sweetness from the coconut milk. A scoop of steamed white rice is just perfect with this dish. It is just too good. Give this a try!

 

Portuguese Baked Creamy Coconut Chicken (Adapted from Christine’s Recipes)

4 servings

Ingredients:

–   1 pound chicken thigh fillets

–   2 red potatoes (1-inch dice)

–   3 carrots (1-inch dice)

–   1 onion (diced)

–   ½ green bell pepper (seeds removed, diced)

–   ½ cup chicken broth

–   ¾ cup coconut milk

–   ½ cup grated parmesan cheese

–   2 gloves garlic (minced)

–   3 tablespoons water

–   1½ tablespoons cornstarch

–   1 teaspoon turmeric powder

–   ½ teaspoon cumin powder

–   ground black pepper

–   oil

Marinade for chicken:

–   3 teaspoons soy sauce

–   1 teaspoon Shaoxing wine

–   1 teaspoon corn starch

–   1 ½ teaspoon sugar

–   ½ teaspoon ginger juice

–   1/8 teaspoon salt

–   ground white pepper

Directions:

1. Clean and dry the chicken thigh fillets. Cut them into 1-inch cubes. In a medium bowl, put the chicken cubes and marinade together. Marinate for 30 minutes.
2. Preheat the oven to 400˚F.
3. In a small bowl, whisk the cornstarch and water together. Set aside.
4. In a large saucepan over medium heat, heat up 1-tablespoon oil. Stir in the onions, and cook until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Toss in the chicken cubes, and cook until slightly brown. Add potatoes and carrots, and stir for a few minutes. Put in the turmeric and cumin powder. Mix well and cook until aromatic. Add the chicken broth, and cover. When the broth is boiling, reduce the heat to low. Cook until the potatoes are almost fork tender, about 20 minutes. Add the bell pepper and cook for 2 minutes. Stir in the cornstarch mixture. Add the coconut milk. Season with salt and pepper.
5. Transfer the mixture to a ovenproof baking dish. Top with grated Parmesan cheese. Bake in the oven for 10 – 15 minutes until the top is golden brown. Served immediately with steamed white rice.