Baked Portuguese Coconut Chicken 焗葡國雞
This Portuguese Coconut sauce is quite yummy so you can just make the sauce and use it for pasta, fish, shrimp, crab, lobster or pork chops. I guess any meat would work! If I were a pie person, I would make this into a Portuguese Coconut Chicken Pot Pie! I think it’d be awesome! Though I’m not into pies, I may really like this one!Some other vegetables that that would go nicely would be cauliflower, green bean and corn.I wrote this as a 6 person serving but it could feed 8 people with rice. My family can devour this even without rice so I usually make a bit more!
Approximate cost (CAD) $15
Ingredients
- 900 g Boneless chicken (approx. 4 large chicken leg with thigh)
- 500 g Potatoes
- 250 g Carrots
- 2 Medium onions
- 1 Large shallot
- 4 cloves Garlic , chopped
- 40 g Butter (approx. 3 tbsp)
- 4 tbsp Flour
- 1 ½ c Chicken broth
- 1 tsp Salt (adjust salt to accommodate for various salt levels in broth and curry sauce)
- 1 tsp Sugar
- 1 tbsp Turmeric for chicken
- 1 tsp Turmeric for sauce
- 2 tsp Curry powder or paste
- 2 tbsp Shaoxing wine
- 1 tbsp Dark soy sauce
- 4 tbsp Coconut flakes for sauce
- 2 tbsp Coconut flakes for sprinkling on top
- 250 ml Coconut milk
- 4 tbsp Evaporated milk
- 5 tbsp Oil
Ingredients for chicken marinade:
- 1 tsp Light soy sauce
- 1 tsp Sugar
- 1 tsp Salt
- 2 tsp Corn starch
Instructions
- Cut chicken to approx. 3 cm pieces
You can also use bone-in chicken 
- Cut and peel potatoes, carrots and onions into wedges approx. 3 cm in size
- Slice shallots and chop garlic
- Marinate chicken with 1 tsp light soy sauce, 1 tsp sugar, 1 tsp salt and 2 tsp cornstarch. Marinate for 15 minutes
- In a braising pot or pan, melt 40 g of butter on medium-low heat to make roux
- Add 3 tbsp of flour into the melted butter, and stir until butter and flour have mixed evenly
- Add 1 ½ cup of chicken broth to the roux. Stir until smooth and evenly blended. Turn off heat
- Heat wok to medium-high and add 5 tbsp of oil
- Add carrots to the oil and fry for 1 minute then add it to the braising pot using a wire strainer, leaving the oil in the wok. Alternatively, just add the carrots to the braising pot
carrots are less likely to break than potatoes during braising but frying them a bit enhances their flavour 
- Add potatoes to the wok and fry until golden
Frying the potatoes first will ensure that they will not break apart during braising and it’ll enhance the flavour of the potatoes 
- Remove the potatoes using a wire strainer, leaving the oil in the wok, place the potatoes into the braising pot with the roux
- Fry onions, shallot and garlic together. Fry until aromatic. Remove using a wire strainer, leaving the oil in the wok, place into the braising pot with the roux
- Turn the heat on medium for the braising pot and stir occasionally
- There should be oil left in the wok, but if not, add 1-2 more tablespoons
- Turn heat up to high
- Add the chicken to the wok. Arrange them in a single layer and let it cook by itself for 1 minute
- Add 1 tbsp of turmeric, 2 tsp of curry powder or sauce and 1 tsp sugar to the chicken and start to stir-fry the chicken
- Flip the chicken over to the other side and let it cook for another 1 minute
- Add 2 tbsp of Shaoxing wine to the wok and continue stir-frying for 30 seconds
In total, the chicken should only be fried for approx. 3-4 minutes 
- Put the chicken into the braising pot
- Add 4 tbsp of coconut flakes, 250 ml coconut milk, 1 tsp turmeric and 1 tbsp dark soy sauce into the pot. Mix well
- Turn the heat down to low, cover with lid and check back in 10 minutes
- Stir and taste the sauce, add approx. 1 tsp salt if necessary. Cover with lid and braise for another 10 minutes or until the potatoes and carrots are soft
- Do this step if you want to make Portuguese Coconut Chicken with Rice Casserole: Fry cooked rice with some oil, add eggs onto the rice and stir-fry until egg is mixed with the rice and the rice is fluffy. Then put the rice into a casserole dish
Frying the rice will prevent the rice from becoming mushy 
- Once the potatoes and carrots have softened, add 4 tbsp evaporated milk, mix and put everything into a casserole dish
- Sprinkle with 2 tbsp of coconut flakes
- Broil in the oven for 5 minutes or until coconut flakes turn golden colour
- Serve
Nutrition
Calories: 598kcalCarbohydrates: 35gProtein: 38gFat: 34gSaturated Fat: 16gTrans Fat: 1gCholesterol: 113mgSodium: 1490mgPotassium: 1376mgFiber: 5gSugar: 7gVitamin A: 7207IUVitamin C: 30mgCalcium: 93mgIron: 4mg
Tried this recipe?Let us know how it was!