Recipe Description
Recipe courtesy of Macau Government Tourist Office.
Recipe Ingredient
- 1 whole chicken
- 30 ml oil or peanut oil
- 10 g onion (finely chopped)
- 1/2 tsp red chilli powder
- 1/2 tsp tumeric powder
- 1 tsp paprika powder
- 5 cloves garlic (chopped)
- 2 tbsp coconut
- 50 g African chicken sauce
- African Chicken Sauce:
- 30 g onion
- 40 g ginger
- 20 g garlic
- 20 g red chilli
- 2 tsp tumeric powder
- 1 tsp tomato paste
- 60 ml coconut milk
- 20 g coconut flake
- 250 ml water
- salt and pepper
Instructions
- Heat up sauce pan with vegetable oil, sauteed ingredients until onion turns transparent. Add tomato paste, tumeric powder, water, coconut milk, coconut flake and seasoning. Then simmer for an hour.
- Clean and butterfly cut the whole chicken.
- Marinate the chicken for two hours with garlic, onion, tumeric, paprika, chilli powder, salt and pepper.
- Heat oven to 200 degrees Celcius.
- Roast the chicken in the oven for around 35 minutes til golden brown.
- Cut the chicken into four places and place them on the plate.
- Pour sauce over the chicken (refer to the African Chicken Sauce) and sprinkle some coconut on top. Heat under the salamander until it turns brown.
- Serve the chicken with steamed rice and vegetables.
African Chicken Sauce:
African Chicken:
