Macanese Style Baked Chicken Rice
Macanese Style Baked Chicken Rice
Savor this quick and easy recipe by Debbie Wong from Kitchen Quickies.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 25 minutes
  • Cooking Time 35 minutes
  • Yield 2 servings
  • 1 Chicken breast, cut into cubes
  • 2 tablespoons Oil
  • 2 small Potatoes, peeled and cubed
  • 1 Carrot, sliced ​​to ½ "rounds
  • 1 Onion, sliced
  • 2 cups cooked Rice
  • 3 tablespoons dried Coconut flakes (unsweetened)
  • 1 tablespoon Curry powder
  • 1.5 tablespoons turmeric powder
  • 1 cup coconut cream
  • 1 cup milk
  • ¼ cup chicken stock (depending on desired thickness of sauce)
  • Salt and pepper to taste
  • 1 tablespoon chopped ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  1. Heat oil in a large pot and add ginger
  2. Sautee ginger for about 1 minute and add chicken breast
  3. Fry over medium heat until chicken is about 70% cooked
  4. Remove the chicken from wok and add a bit of oil, if needed. Add onions. Stir fry over low heat until onions are soft and starting to brown. Add potatoes, carrot, chicken, curry powder and turmeric powder. Gently fold until thoroughly combined and until you smell the curry and turmeric
  5. Add in coconut cream, milk, and top up with chicken stock if sauce is too thick. Add soy sauce. Turn heat up until it boils, cover and turn heat down to medium low and cook for 15 minutes Thin with water, or thicken with cornstarch slurry if desired
  6. In a large baking dish (or 4 individual ones) put a little sauce on the bottom, and spread evenly
  7. Top sauce with a portion of white rice, and finally, the curry sauce
  8. Sprinkle dried coconut on top
  9. Bake at 180C for 15-20 min, until bubbly and brown on top

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