Description
Creamy coconut curry chicken baked over savory fried rice and finished with melted cheese. This easy Macau-style Portuguese chicken rice is comforting, family-friendly, and better than takeout!
Ingredients
- 6 skinless boneless chicken thighs
- 1 cup shredded mozzarella or cheddar cheese
- 6 cups cooked jasmine or long-grain white rice
- 4 large eggs
- 3 tbsp soy sauce
- 2 tbsp vegetable oil (for fried rice)
- 1 tsp Shaoxing cooking wine or chicken broth
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp curry powder
- 2 cups Yukon gold or yellow potatoes, diced
- 3/4 cup diced onion
- 1 tbsp vegetable oil (for sauce)
- 14 fl oz full-fat coconut milk
- 1 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp salt
Instructions
- Slice chicken thighs in half. Marinate with Shaoxing wine, salt, garlic powder, and curry powder. Set aside for 15 minutes if time allows.
- Boil diced potatoes in water until fork tender, about 5 minutes. Drain and set aside.
- Heat 2 tbsp oil in a large pan over medium-high heat. Add rice, soy sauce, and eggs. Toss until evenly coated. Transfer to a greased 9×13-inch baking dish.
- Preheat oven to 500°F (260°C).
- Heat 1 tbsp oil in the same pan. Sauté onions until softened.
- Add marinated chicken and brown on both sides, about 5 minutes per side.
- Add potatoes, coconut milk, turmeric, curry powder, and salt. Simmer 2–3 minutes.
- Pour sauce evenly over fried rice and sprinkle cheese on top.
- Broil 5–10 minutes until cheese melts and lightly browns. Serve hot.
Notes
- Cheddar cheese adds a sharper flavor than mozzarella.
- Broil carefully to prevent burning.
- Great for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake, Broil
- Cuisine: Asian, Chinese