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Chestnuts Chicken in Portuguese Sauce ( 葡汁栗子雞 )

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Ingredients
  

  • 1165 g extra chicken thigh
  • 300 g instant chestnuts
  • 2 carrots
  • 1 onion
  • 165 ml coconut milk
  • 3 slices ginger

Marinade for Chicken:

  • 1 tsp oil
  • 1 tsp turmeric powder
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp flour
  • 1 tbsp cooking wine

Ingredients for Portuguese sauce:

  • 1 tsp turmeric powder
  • 1 shallot
  • 2 cloves garlic
  • 10 cherry tomatoes
  • ¼ tsp salt
  • 1 tsp curry sauce or curry powder
  • 3 tbsp + one cup hot water

Instructions
 

  • Wash chicken thighs and dry them up. Cut them into big pieces. Marinade the chicken for 30 minutes.
  • Peel off the onion and carrot and cut into pieces.
  • Wash cherry tomatoes and cut into small pieces.
  • Peel off the shallot and garlic, cut them into slices.
  • Put 1 tsp of oil and fry with 2 slices of ginger until the smell comes out. Fry both sides of chicken thighs on high heat until it turns golden. Put aside.
  • Put 1 tsp of oil on low heat. Add turmeric powder, curry sauce, shallot, ginger, garlic and fry them evenly. Add 3 tbsp of hot water. Add the cherry tomatoes and 1/4 tsp of salt. Cook for about 1 minute until they soften.
  • Turn on medium heat. Add carrots and onion to fry them evenly and then put in the chicken pieces. Add one cup of water and put the lid on for about 2 minutes.
  • When you see the chicken cooked, put the chestnuts, coconut milk and fry them evenly. Turn off the heat and add sesame.

Notes

1.Since chestnuts and coconut milk are ready to be consumed, it cannot be cooked for too long. We have to turn off the heat once they are mixed well.