MACANESE-STYLE CHICKEN CURRY

Also called po kok gai, this is a fusion of influences from China, Macau and Portugal. Mildly spicy, it is a slightly sweet curry with a creamy coconut sauce.

SERVES 2-4

450g chicken thighs, drumsticks or breasts (each cut into 3 pieces), ideally bone-in, skin-on

2 tbsp olive oil

1 onion, sliced

2 large waxy potatoes, peeled and cut into 4cm cubes

2 carrots, peeled and sliced

2 tbsp medium curry powder 3 tbsp ground turmeric 400ml can coconut milk 250ml chicken stock salt and pepper, to taste

FOR THE MARINADE

1½ tbsp Chinese shaoxing rice wine

1 tbsp ginger juice (grate a thumbsized piece of ginger and squeeze) 1½ tbsp sugar

3 tbsp light soy sauce

★ Place all the marinade ingredients in a large bowl, add the chicken, mix well, cover and allow to marinate for 30 minutes.

★ Heat the oil in a 4-5 litre flameproof casserole or clay pot over a medium-high heat, then add the chicken and cook for 8 minutes, browning all sides (reserve any leftover marinade).

★ Transfer the chicken to a plate and set to one side, then add the onion to the pot and fry for

2-3 minutes until softened and browned. Add the potatoes, carrots, curry powder and turmeric. Mix thoroughly and cook for a further 2 minutes until the air becomes fragrant. Add the coconut milk, reserved marinade and top up with enough chicken stock to cover the ingredients. Lastly, pop in the browned chicken, not forgetting to also pour in any juices that may have gathered on the plate.

★ Bring to the boil, then turn down to a simmer, cover with a lid and cook for 20 minutes. Remove the lid. If the chicken has dried out, add a little more water to create a sauce, but if there is a lot of liquid, leave the lid off and allow the sauce to reduce until you have reached your desired consistency. Add salt and pepper to taste and serve.