Step 1

Cut chicken to approx. 3 cm pieces You can also use bone-in chicken

Step 2

Cut and peel potatoes, carrots and onions into wedges approx. 3 cm in size

Step 3

Slice shallots and chop garlic

Step 4

Marinate chicken with 1 tsp light soy sauce, 1 tsp sugar, 1 tsp salt and 2 tsp cornstarch. Marinate for 15 minutes

Step 5

In a braising pot or pan, melt 40 g of butter on medium-low heat to make roux

Step 6

Add 3 tbsp of flour into the melted butter, and stir until butter and flour have mixed evenly

Step 7

Add 1 ½ cup of chicken broth to the roux. Stir until smooth and evenly blended. Turn off heat

Step 8

Heat wok to medium-high and add 5 tbsp of oil

Step 9

Add carrots to the oil and fry for 1 minute then add it to the braising pot using a wire strainer, leaving the oil in the wok. Alternatively, just add the carrots to the braising pot carrots are less likely to break than potatoes during braising but frying them a bit enhances their flavour

Step 10

Add potatoes to the wok and fry until golden Frying the potatoes first will ensure that they will not break apart during braising and it’ll enhance the flavour of the potatoes

Step 11

Remove the potatoes using a wire strainer, leaving the oil in the wok, place the potatoes into the braising pot with the roux

Step 12

Fry onions, shallot and garlic together. Fry until aromatic. Remove using a wire strainer, leaving the oil in the wok, place into the braising pot with the roux

Step 13

Turn the heat on medium for the braising pot and stir occasionally

Step 14

There should be oil left in the wok, but if not, add 1-2 more tablespoons

Step 15

Turn heat up to high

Step 16

Add the chicken to the wok. Arrange them in a single layer and let it cook by itself for 1 minute

Step 17

Add 1 tbsp of turmeric, 2 tsp of curry powder or sauce and 1 tsp sugar to the chicken and start to stir-fry the chicken

Step 18

Flip the chicken over to the other side and let it cook for another 1 minute

Step 19

Add 2 tbsp of Shaoxing wine to the wok and continue stir-frying for 30 seconds In total, the chicken should only be fried for approx. 3-4 minutes

Step 20

Put the chicken into the braising pot

Step 21

Add 4 tbsp of coconut flakes, 250 ml coconut milk, 1 tsp turmeric and 1 tbsp dark soy sauce into the pot. Mix well

Step 22

Turn the heat down to low, cover with lid and check back in 10 minutes

Step 23

Stir and taste the sauce, add approx. 1 tsp salt if necessary. Cover with lid and braise for another 10 minutes or until the potatoes and carrots are soft

Step 24

Do this step if you want to make Portuguese Coconut Chicken with Rice Casserole: Fry cooked rice with some oil, add eggs onto the rice and stir-fry until egg is mixed with the rice and the rice is fluffy. Then put the rice into a casserole dish Frying the rice will prevent the rice from becoming mushy

Step 25

Once the potatoes and carrots have softened, add 4 tbsp evaporated milk, mix and put everything into a casserole dish

Step 26

Sprinkle with 2 tbsp of coconut flakes

Step 27

Broil in the oven for 5 minutes or until coconut flakes turn golden colour

Step 28

Serve