Keyword baked chicken dish, braised chicken, cha chaan teng, chicken with turmeric, coconut chicken, Hong Kong Portuguese chicken, hong kong style cafe, Macanese Portuguese Chicken, weeknight dinner
Servings 4people
Author Lokness
Ingredients
1poundboneless chicken thighs (skin on or skinless) (cut them into 1 ½-inch cubes)
2red potatoes(peeled and cut into 1-inch dices)
3tablespoonswater
1½tablespoonscornstarch
3carrots(peeled and cut into 1-inch dices)
1onion(cut into large dices)
½green bell pepper(seeds removed and cut into ½-inch dices)
½cuplow sodium chicken broth
¾ cupcoconut milk
½cupgrated parmesan cheese
2garlic gloves(minced)
1teaspoonground turmeric
¼ teaspoonground cumin
ground black pepper
vegetable oil
Marinade for chicken:
1 ½teaspoonsugar
1teaspooncorn starch
1/8teaspoonkosher salt
1tablespoonsoy sauce
1teaspoonShaoxing wine or sake
½teaspoonfresh ginger juice
dash of ground white pepper
Instructions
In a medium bowl, combine the chicken and marinade together. Marinate for 30 minutes at room temperature.
Preheat the oven to 400˚F (200˚C).
Place the cut potatoes in a large bowl. Soak in cold tap water for 15 minutes. Drain and set aside.
In a small bowl, whisk the cornstarch and water together. Set aside.
In a large skillet over medium heat, heat 1 tablespoon vegetable oil. Stir in the onions, and cook until they start to soften, about 3 minutes. Add garlic and cook for 30 seconds. Toss in the chicken cubes, and cook until no longer pink. 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 with a lid. When the broth comes to a boil, reduce the heat to low. Cook until the potatoes are almost fork tender, about 20 minutes. Add the bell pepper half way in. Stir in the cornstarch mixture. Add the coconut milk. Season with salt and pepper. Cook for a couple more minutes to thicken slightly.
Transfer the mixture to an ovenproof baking dish. Top with grated Parmesan cheese. Bake in the oven for 10 – 15 minutes until the top is golden brown. If you have a broiler, do that instead, about 5 minutes. Keep an close eye. Served immediately with steamed rice.
Notes
I like to cut my chicken pieces a little bigger. As they cook, they get smaller or sometimes even break apart.
The cheese is not a must, but it adds a nice umami flavor to the dish.