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Macanese Style Portuguese Chicken - Po Kok Gai SERVES : 2 | PREPARATION TIME 10 MINUTES + 30 MINUTES TO MARINATE | COOKING TIME 30 MINUTES 

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Macanese Style Portuguese Chicken

ABOUT THE RECIPE 

Macanese style Portuguese Chicken, or Po Kok Gai, is a Chinese fusion Macanese & Portuguese style chicken dish. Mildly spicy, it is a slightly sweet chicken curry with a creamy coconut sauce. 

METHOD 

Add marinade ingredients to a large bowl, add chicken, mix well and allow to marinate for 30 minutes. 
 
Add 2 tbsp oil to a hot wok, add chicken and cook for 8 minutes, browning all sides (reserve any left-over marinade). Transfer chicken to a plate and set aside, now add the onions to the wok and fry for 2 to 3 minutes until softened and browned. Add in potatoes, carrot, olives, chicken, curry powder and turmeric. 
 
Mix thoroughly and cook for a further 2 minutes until the air becomes fragrant. Add coconut milk, the reserved marinade and top up with enough chicken stock to cover the ingredients. 
 
Bring to the boil and then turn down to simmer, cover with a lid and allow to cook for 15 minutes. Remove lid, if the chicken has dried out add a little more water to create a sauce if there is a lot of liquid keep the lid off and allow the sauce to reduce until you have reached the desired consistency. Add salt and pepper to taste. 

INGREDIENTS 

450g Chicken (thighs, drumsticks, breast, the choice is yours, ideally on the bone) 
2 tbsp olive oil 
2 potatoes, peeled (cut into 4cm cubes) 
2 carrots, sliced  
1 onion, sliced 
1 cup black olives 
2 tbsp curry powder (medium heat) 
3 tbsp turmeric 
1 Can coconut milk 
1 cup chicken stock 
salt and pepper to taste 
Oil 

MARINADE 

1 ½ tbsp Chinese rice wine 
1 tbsp ginger juice (grate ginger and squeeze) 
1 ½ tbsp sugar 
3 tbsp light soy sauce 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
Macanese Style Portuguese Chicken

ABOUT THE RECIPE 

Macanese style Portuguese Chicken, or Po Kok Gai, is a Chinese fusion Macanese & Portuguese style chicken dish. Mildly spicy, it is a slightly sweet chicken curry with a creamy coconut sauce. 

METHOD 

Add marinade ingredients to a large bowl, add chicken, mix well and allow to marinate for 30 minutes. 
 
Add 2 tbsp oil to a hot wok, add chicken and cook for 8 minutes, browning all sides (reserve any left-over marinade). Transfer chicken to a plate and set aside, now add the onions to the wok and fry for 2 to 3 minutes until softened and browned. Add in potatoes, carrot, olives, chicken, curry powder and turmeric. 
 
Mix thoroughly and cook for a further 2 minutes until the air becomes fragrant. Add coconut milk, the reserved marinade and top up with enough chicken stock to cover the ingredients. 
 
Bring to the boil and then turn down to simmer, cover with a lid and allow to cook for 15 minutes. Remove lid, if the chicken has dried out add a little more water to create a sauce if there is a lot of liquid keep the lid off and allow the sauce to reduce until you have reached the desired consistency. Add salt and pepper to taste. 

INGREDIENTS 

450g Chicken (thighs, drumsticks, breast, the choice is yours, ideally on the bone) 
2 tbsp olive oil 
2 potatoes, peeled (cut into 4cm cubes) 
2 carrots, sliced  
1 onion, sliced 
1 cup black olives 
2 tbsp curry powder (medium heat) 
3 tbsp turmeric 
1 Can coconut milk 
1 cup chicken stock 
salt and pepper to taste 
Oil 

MARINADE 

1 ½ tbsp Chinese rice wine 
1 tbsp ginger juice (grate ginger and squeeze) 
1 ½ tbsp sugar 
3 tbsp light soy sauce 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

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