• Prep Time 120 minutes
  • Cook Time 60 minutes
  • Serving For 10 People
  • Difficulty Normal

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


    African Chicken Sauce:
  1. 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.
  2. African Chicken:
  3. Clean and butterfly cut the whole chicken.
  4. Marinate the chicken for two hours with garlic, onion, tumeric, paprika, chilli powder, salt and pepper.
  5. Heat oven to 200 degrees Celcius.
  6. Roast the chicken in the oven for around 35 minutes til golden brown.
  7. Cut the chicken into four places and place them on the plate.
  8. 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.
  9. Serve the chicken with steamed rice and vegetables.

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