葡國雞(可焗) Baked Coconut Chicken in Portuguese Style

Ingredients (for 6 ppl):

Chicken Thigh:        4 pcs (depends on the size)

Potato:                   2 pcs (small size)

Carrot:                   1 pc

Red Onion:             1 pc

Garlic:                    2 cloves

Coconut Milk:         200 ml

Marinade (for chicken thighs):

Salt:                      0.5 teaspoon

White Pepper:         a bit

Corn Starch:           1 teaspoon

Sauce:

Turmeric Powder:    1 tablespoon

Curry Powder:         0.5 teaspoon

Chicken Stock:        1 rice bowl

Flour:                     1.5 table spoon

Sugar:                    1.5 teaspoon

How to Make:

1. Cut the half unfrozen chicken thigh into pieces. Wash them after completely unfrozen. Drain them and dry up with kitchen paper. 

Then mix well with the marinade salt & white pepper first and corn starch at last as coating. 

2. Cut the potatoes and carrots into triangular pieces & similar size.

3. Boil the potatoes and carrots for about 10 mins until soft.

4. Minced the garlic.  Cut the red onion in pieces.

5. Add oil in a wok / pot.  Add the chicken pieces with the skin down at the beginning and pan fry until golden brown on both sides.  Put them at the side of the wok (no need to take out).

6. Add in the garlic & onion, stir-fry until smell, then can mix with the chicken piece.   

7. Add in flour with a spoon on top overall. Turn down the fire to low.  And mix-well flour with the chicken and onion. 

8. Turn the fire medium high again.  Put in chicken stock.  Add in the Turmeric Powder & curry powder.  Mix well ** Remember the powders have to be add in when the chicken stock is still cool. Stir well. 

9. Lower down the fire.  Add in the potatoes & carrots.  Stir well and add 1.5 teaspoon sugar  (try taste, can be adjusted). 

10. Keep stir-fry until boil up and no need to close the lid.

11. Then add in the coconut milk.  Once boil up, then can switch off fire and can serve.