- 8 chicken thighs, skin-on
- 2 tablespoon cornstrch
- 1 tablespoon chicken bouillon powder
- 2 tsp Kosher salt
- 2 tsp black pepper
- 2 tablespoon light soy sauce
- 2 tablespoon Shaoshing Chinese rice wine
- 6 cloves garlic, minced
- 3 tablespoon minced fresh ginger
- 3 tablespoon flour
- 3 tablespoon canola oil
- 2 10 1/2 oz can condensed cream of mushroom soup
- 2 13.5 oz can unsweetened coconut milk
- 1 cup evaporated milk
- 2 tablespoon curry powder
- 1 tablespoon turmeric
- 1 tsp red pepper flakes
- 2 cups chopped daikon radish
- 1 medium yellow onion coarsely chopped
- 3 cups chopped spinach
- 2 tablespoon sliced green onions for garnish
- 4 lime wedges for garnish
In a large bowl, add the cornstarch, chicken bouillon, salt, pepper, soy sauce, Chinese rice wine, garlic and ginger and stire to combine. Add the chicken thighs, and toss to coat in the marinade. Cover the bowl and let the chicken marinate in the fridge for 30 minutes.
Remove the chicken thighs from the marinade. Save the marinade. Heat the canola oil in a saute pan over medium heat. Dust the chicken thighs with the flour and brown on each side, about 4 minutes. Now make the curry stew.
Heat the oven to 325. In a heavy dutch oven, add the cream of mushroom, coconut milk and evaporated milk. Stir in the curry powder, tumeric and red pepper flakes. Add the daikon, yellow onion and spinach. Stir in the reserved chicken marinade. Add the browned chicken thighs to the dutch oven.
Cover the dutch oven and place in the oven. Let the curry slowly braise for two hours until the chicken is very tender and the curry is hot and bubbling.
Serve the Macau-Style Portuguese Chicken Curry with steamed white rice and garnish with sliced green onions and fresh lime wedges.