I haven’t tried any dishes from Macau before except for egg tarts so this was an interesting journey into savory flavors. The recipe for Macanese Portuguese chicken curry is very straightforward and easy to understand. I used sweet Hungarian paprika, Red Boat fish sauce (my favorite!), light coconut milk, and hungyou chile oil which I make ahead now and keep in the refrigerator. I minced the 3 onions by pulsing in my food processor with the steel blade then tossed the garlic into the processor for the final few pulses.
The recipe makes a generous amount of curry sauce—perfect for serving over a big bowl of steamed rice or soaking up with naan. We enjoyed the freshness of the cilantro garnish and a big squeeze of lime along with a small drizzle of chile oil. The amount of heat from spices and oil was perfect for our tastes. My tweak would be using 4 chicken thighs. There was plenty of sauce compared to the amount of chicken since the size of chicken thighs range wildly from small to large and sometimes in the same package. I’m sure this dish is even better the next day!