■ 8 chicken pieces

For the marinade:

■ 1 tablespoon of curry powder

■ 1 tablespoon of light soy sauce

■ salt and pepper

■ 2 tablespoons of olive oil

For the sauce:

■ 2 red onions finely chopped

■ 1 onion finely chopped

■ 2 cups|480ml of light coconut milk diluted with 1 cup|240ml of water

■ 2 tablespoons of dried grated coconut soaked in 2 tablespoons of hot water.

■ 4 medium potatoes, peeled and cut to 5cm|2" pieces

■ 4 tablespoons of cooking oil

■ 1 tablespoon of curry powder

■ salt and pepper


1. Place the chicken pieces into a bowl and season with salt and pepper. Add 1 tablespoon each of curry powder and light soy sauce and 2 tablespoons of olive oil. Turn the chicken in the marinade, cover and refrigerate.

2. Finely chop the red onion and onion.

3. In a bowl soak the dried grated coconut in 2 tablespoons of hot water. Leave to soak whilst preparing other ingredients.  

4. Peel the potatoes, cut to 5cm|2" pieces and place in cold water.

5. Heat 4 tablespoons of oil in a large pan and cook the onions until translucent. Add 1 tablespoon of curry powder and cook for another 2-3 minutes.

6. Add the chicken pieces to the pan and brown on all sides over medium heat, about 4-5 minutes.

7. Add the soaked grated coconut and the diluted coconut milk to the chicken and stir. Add additional water if required to cover the chicken.

8. Bring the curry to a simmer and then add the potatoes. Cover and simmer for 20-25 minutes until the chicken and potatoes are cooked. Serve with steamed rice.

Macau Coconut Chicken and Potato Curry

Macao Coconut Chicken and Potato Curry Recipe

Caril de Galinha

Prep: 15m | Cook: 25m | Serves: 4 | Easy

Translated and adapted from the recipe by Maria Celestina de Mello e Senna, Gastronomia Macaense - Receitas da Celestina 2, Projecto Memória Macaense

Quick and easy coconut chicken and potato curry

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Ingredient Spotlight

Recommended choice of curry powders are Koon Yick Wah Kee (Hong Kong) or a Madras Curry Powder.