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Portuguese Baked Creamy Coconut Chicken

May 24, 2011 By Lokness 7 Comments

(Updated in 2021)

Portuguese Baked Creamy Coconut Chicken (焗葡國雞) is one of my favorites growing up. Tender chicken and vegetables cooked in a curry like sauce with turmeric, cumin and coconut milk. Hearty and so much flavors!

Portuguese Baked Creamy Coconut Chicken #macanese #hongkong #chicken #turmeric #coconutmilk # chachaanteng #hongkongstylecafe #potato #carrot #weeknight #dinner #dinnerrecipe #baked | The Missing Lokness

Although this dish has the name “Portuguese” in it, it’s actually a dish in Macau and likely with some influence of Portuguese cuisine. Macau is a tiny city in China, and very close to Hong Kong. Just like Hong Kong, Macau was a former colony. It was under the ruling of Portugal for more than 400 years.

With the Portugal influences, some culture and food also changed. Other than this chicken dish, Portuguese egg tart is another well-known one. Because of the close relation of Hong Kong and Macau, this chicken dish actually is very popular in Hong Kong. You can find this in many Hong Kong style cafes (茶餐廳).

Portuguese Baked Creamy Coconut Chicken #macanese #hongkong #chicken #turmeric #coconutmilk # chachaanteng #hongkongstylecafe #potato #carrot #weeknight #dinner #dinnerrecipe #baked | The Missing Lokness

Tender chicken braised in a turmeric and cumin broth along with carrot, potato and bell pepper. Then, finish with coconut milk. Top with cheese and baked until golden brown. It’s not spicy at all, instead it’s aromatic, creamy, rich, and little sweet. A scoop of steamed white rice is absolutely perfect with this dish. So satisfying! Hope you will give this a try!

Portuguese Baked Creamy Coconut Chicken #macanese #hongkong #chicken #turmeric #coconutmilk # chachaanteng #hongkongstylecafe #potato #carrot #weeknight #dinner #dinnerrecipe #baked | The Missing Lokness
Portuguese Baked Creamy Coconut Chicken #macanese #hongkong #chicken #turmeric #coconutmilk # chachaanteng #hongkongstylecafe #potato #carrot #weeknight #dinner #dinnerrecipe #baked | The Missing Lokness
Print Pin

Portuguese Baked Creamy Coconut Chicken

Course Main Course
Cuisine Hong Kong, Macanese
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 4 people
Author Lokness

Ingredients

  • 1 pound boneless chicken thighs (skin on or skinless) (cut them into 1 ½-inch cubes)
  • 2 red potatoes (peeled and cut into 1-inch dices)
  • 3 tablespoons water
  • 1½ tablespoons cornstarch
  • 3 carrots (peeled and cut into 1-inch dices)
  • 1 onion (cut into large dices)
  • ½ green bell pepper (seeds removed and cut into ½-inch dices)
  • ½ cup low sodium chicken broth
  • ¾ cup coconut milk
  • ½ cup grated parmesan cheese
  • 2 garlic gloves (minced)
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cumin
  • ground black pepper
  • vegetable oil

Marinade for chicken:

  • 1 ½ teaspoon sugar
  • 1 teaspoon corn starch
  • 1/8 teaspoon kosher salt
  • 1 tablespoon soy sauce
  • 1 teaspoon Shaoxing wine or sake
  • ½ teaspoon fresh 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

  1. I like to cut my chicken pieces a little bigger. As they cook, they get smaller or sometimes even break apart. 
  2. The cheese is not a must, but it adds a nice umami flavor to the dish. 
(Adapted from Christine’s Recipes)
Portuguese Baked Creamy Coconut Chicken | The Missing Lokness
(Old picture from 2011)

Filed Under: Cook, Poultry Tagged With: carrot, cha chaan teng, chicken, coconut milk, hong kong, Hong Kong style cafe, macanese, potato, poultry, turmeric, weeknight

Previous Post: « Watermelon Arugula Salad
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Reader Interactions

Comments

  1. feedmycomplex says

    August 20, 2013 at 5:45 am

    A first time reader here! My fiance is half-Chinese and his mother grew up in Hong Kong. We took a trip there this past spring, and I am ecstatic you’ve posted some recipes for HK diner foods. While we were there, we ate at Tsui Wah several times. Every dish was so delicious and so cheap, and I have been itching to try to make them at home here in Atlanta! Thank you!

    Reply
    • Lokness says

      August 20, 2013 at 4:28 pm

      Thank you for leaving a comment! One of the food that I miss the most from HK is cafe/diner food. It is very unique and hard to come by in the US (maybe a few in Chinatown area). That’s why I started to make some at home. I hope the recipes will bring you back some good memories. Enjoy! Please let me know how they go.

      Reply
  2. Tina says

    March 9, 2015 at 8:35 pm

    I love this dish at HK cafe’s in Vancouver. I don’t know if it’s traditional or not, but I prefer pork floss on top instead of cheese, or just broiled until it’s brown on top. Thanks for the recipe. Going to make it at home for the first time tonight.

    Reply
    • Lokness says

      March 11, 2015 at 1:09 pm

      How interesting! I have never used pork floss before, but sounds like it would work perfectly. Hope the dish came out like you hope!

      Reply
  3. Jason says

    March 19, 2017 at 2:25 am

    Hi there and hello from Sydney Australia, , I used your recipe and it turned out great, my 3 yrs old son loves it, thanks
    As an abc born to a Hong Kong Mum and dad is from Macau, I love this kinda good
    Regards
    Jason

    Reply
    • Lokness says

      March 20, 2017 at 5:27 pm

      Hello Jason! I am so thrilled to hear that you and your kid enjoyed this dish. Funny enough, I just made this last week for dinner too! I am very happy to know this dish brings you comfort. Thank you so much for coming back and letting me know how it went. That makes my day and encourages me to continue. Have a wonderful day! Best, Lokness

      Reply

Trackbacks

  1. Hong Kong Tea Traditions – “Cha Chaan Teng” « tea and inspiration says:
    July 16, 2012 at 6:37 am

    […] Portuguese Chicken Rice – a Macanese dish clearly influenced by Portuguese rule over Macau.  It is a Chinese-Portuguese fusion dish, think of it as a mild coconut curry chicken. […]

    Reply

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Welcome! I'm Lokness. Currently live in Los Angles. Grew up in Hong Kong. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
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