Name: African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡) Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: African
Ingredients: 2 lbs bone-in skin-on chicken thighs and/or legs (*Footnote 1); 1/2 tablespoon Madras curry powder; 1/2 tablespoon paprika; 1 teaspoon salt (plus extra for sprinkling); 2 tablespoons olive oil, divided; 1 onion, sliced; 1 tablespoon ginger, minced; 3 cloves garlic, minced; 1 tablespoon paprika powder; 1 teaspoon chili flakes (optional, for spiciness); 2 tablespoons Madras curry powder; 1 cup chicken stock; 1/2 can coconut milk; 1/4 cup unsalted natural peanut butter; 1/4 cup oyster sauce; 2 bay leaves; 1 russet potato, peeled and chopped into 1” pieces; 2 bell peppers, roll cut into 1” pieces; Parsley for garnish (optional)

Jump to Recipe

If you’re looking for comfort food that wakes up your taste buds and broadens your culinary horizons, African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡) fits the bill perfectly. This dish is a legendary fusion from Macau, blending southern Chinese flavors with Portugal’s best-loved spices and Southeast Asian pantry staples. Imagine juicy, golden chicken braised in a deeply flavored, creamy sauce that’s at once nutty, rich, salty, and fragrant — all in a single skillet and without hours of fuss. Whether you’re new to Macanese cuisine or already a fan of sweet-and-spicy curries, this is a dish that’s as unforgettable as it is comforting.

African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡) Recipe - Recipe Image

Ingredients You’ll Need

What I absolutely love about this recipe is how each ingredient plays a vital role, building those layers of taste and gorgeous color that make African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡) so unique. These familiar pantry staples come together for something genuinely exotic yet hope-filled and homey.

Chicken thighs and/or legs: Bone-in, skin-on pieces guarantee juicy meat and that irresistible crispy skin.
Madras curry powder: Brings earthy spices and a gentle warmth that’s not overpowering but absolutely essential.
Paprika: Adds smokiness and vibrant color; you’ll use this twice for even more depth.
Salt: For seasoning the chicken and boosting every other flavor in the pan.
Olive oil: Just enough to sear the meat and sauté aromatics, adding richness.
Onion: The backbone for sweetness and savoriness in the sauce.
Ginger: Provides a peppery, zesty punch that balances the creaminess.
Garlic: Fragrant and essential; it ties together the aromatics beautifully.
Chili flakes (optional): For those who like a hint of heat, but you can leave them out if you’re spice-shy.
Chicken stock: Deepens the flavor and gives you a luscious, brothy sauce.
Coconut milk: Lends a creamy texture and a whisper of tropical sweetness.
Natural peanut butter: Nutty and smooth, it’s absolutely iconic in this dish for both taste and texture.
Oyster sauce: Amps up the umami, enhancing both the chicken and the curry sauce.
Bay leaves: Add a subtle herbal complexity as everything simmers together.
Russet potato: Hearty and starchy, these soak up the sauce while keeping things satisfyingly filling.
Bell peppers: For color, crunch, and a gentle sweetness that lightens up the curry.
Parsley (optional): A sprinkle at the end brightens the whole dish — plus, it’s pretty!

How to Make African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡)

Step 1: Marinate the Chicken

Start by making a simple spice mix: combine 1/2 tablespoon Madras curry powder, 1/2 tablespoon paprika, and a teaspoon of salt. For thigh pieces, rub this flavorful mixture on the meat under the skin so the spices get right to the source, and then sprinkle extra salt on the skin for maximum crispiness later. If you’re using drumsticks, just scatter the seasoning evenly all over. Let the seasoned chicken rest while you prep everything else — this step is the magic foundation of African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡).

Step 2: Sear the Chicken

In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high until it’s shimmering. Add the chicken skin side down and let it sizzle until the skin is gorgeously golden and crisp, about 3 to 4 minutes. Carefully flip to brown the other side for just a minute (or rotate drumsticks to toast all around). This seals in flavor and creates delicious bits in the pan that will later enrich the sauce. Set the chicken aside on a plate while you move to the next step.

Step 3: Sauté Aromatics

Add the remaining tablespoon of olive oil to the same pan over medium heat. Toss in your sliced onion and sauté until it turns soft and fragrant, about 2 to 3 minutes, scraping up any browned bits from earlier. Stir in the minced ginger and garlic, letting them bloom for about 30 seconds. The combo of onion, garlic, and ginger is the aromatic heart of African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡), creating a savory base layer for everything else.

Step 4: Spice It Up

Sprinkle in your tablespoon of paprika, the rest of the Madras curry powder, and chili flakes (if using). Quickly stir until the onions are well coated and the spices are toasty and vivid — roughly 20 to 30 seconds. This step cooks the spices and boosts the intensity of their flavors without making them bitter.

Step 5: Build the Sauce

Now pour in the chicken stock and coconut milk, scraping up anything stuck to the pan for more flavor. Dollop in the peanut butter and oyster sauce, toss in your bay leaves and potatoes, and stir everything together until the peanut butter melts into a silky, cohesive sauce. Simmer for 5 minutes, letting the potatoes start to soften and the sauce develop its absolutely mind-blowing depth. Toss in your bell peppers, then nestle the chicken pieces (skin side up, so that lovely crispness survives) back on top in a single layer.

Step 6: Bake to Perfection

Transfer the skillet to your preheated oven and bake at 350°F (180°C) for about 45 minutes. As it bakes, the chicken becomes meltingly tender, the skin stays crisp, and the sauce hugs every piece with a thick, luxurious coating. Just before serving, shower the top with chopped parsley for an aromatic, inviting finish — then dig in while it’s piping hot.

How to Serve African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡)

Garnishes

A finishing sprinkle of fresh parsley is traditional and brings a fresh pop of color and flavor. You could also scatter thinly sliced green onion or even a touch of extra chili flakes if you want more color and spice. For an extra-indulgent final touch, a few roasted peanuts scattered on top underline the dish’s signature nuttiness in African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡).

Side Dishes

Hands down, you’ll want steamed jasmine rice or a fluffy white rice to soak up all that luscious, creamy sauce. Crusty bread is a wonderful alternative for sopping up every last drop. For a lighter contrast, try a crisp, tangy cucumber salad or some quick-stir fried greens alongside your African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡).

Creative Ways to Present

For family-style comfort, serve straight from the skillet — it looks rustic and inviting. If you’re entertaining, plate each chicken piece over a bed of rice, ladle sauce and veggies around, and add your favorite garnishes. For a fun twist, serve the curry in individual bowls with a wedge of lime and a sprinkle of chopped cilantro, turning African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡) into a showstopper centerpiece.

Make Ahead and Storage

Storing Leftovers

Cool any leftover African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡) quickly, then store in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the second-day meal arguably even more delicious.

Freezing

This curry freezes beautifully, so don’t be shy about making extra! Portion the cooled chicken and sauce into freezer-safe containers or zip-top bags (I like to freeze in individual servings). It keeps well for up to three months. Defrost overnight in the fridge for best texture.

Reheating

Simply reheat your African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡) gently on the stovetop over medium-low, covered, adding a splash of water or stock if the sauce needs loosening. Alternatively, warm individual portions in the microwave, using short bursts and stirring in between to retain that perfect, saucy texture.

FAQs

Can I use boneless, skinless chicken?

You can, but the bone-in, skin-on pieces definitely provide superior flavor and texture. If you use boneless chicken thighs, just decrease the baking time and be watchful so the meat doesn’t dry out.

Is there a substitute for Madras curry powder?

If you can’t find Madras curry powder, use any good-quality curry powder and add a pinch of cayenne or extra chili powder for heat. The flavor profile won’t be quite the same, but you’ll still have a fantastic African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡).

What if I’m allergic to peanuts?

Almond butter or sunflower seed butter are good alternatives for those with peanut allergies. The flavor will shift a bit, but the sauce will stay creamy and delicious.

Can I make this recipe vegetarian?

Absolutely! Use sturdy vegetables like cauliflower, carrots, and chickpeas instead of chicken, and replace the chicken stock with vegetable broth. The sauce is so delicious, it easily stands up as a plant-based main.

Why is it called African Chicken if it’s from Macau?

It’s a fascinating bit of culinary history! Macanese cooks were inspired by the flavors of Africa (via Portuguese colonial trade), bringing together imported spices and local tastes. The result is African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡), a dish with a uniquely global, multicultural lineage.

Final Thoughts

If you’ve never tried African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡), now’s the moment to bring this storied, soulful dish into your kitchen. It’s easy, one-pan comfort bursting with character, and every bite is a joyful reminder of how beautifully worlds can collide on a plate. Try it once and I guarantee you’ll add it to your favorite rotation!

African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡) Recipe

★★★★★

4.8 from 15 reviews

Author: Ethan
Total Time: 1 hour 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A flavorful and aromatic African Chicken recipe, also known as Macanese One-Pan Chicken Curry, featuring tender chicken pieces cooked in a rich and creamy coconut curry sauce with aromatic spices. This dish offers a delightful fusion of African and Macanese flavors.

Instructions

Preheat the oven: Preheat the oven to 350°F (180°C).
Prepare the Chicken: Mix curry powder, paprika, and salt. Rub the spice mixture over the chicken, marinate while preparing other ingredients.
Cook the Chicken: Sear chicken in a skillet until crispy, then set aside.
Prepare the Curry Sauce: Cook onions, ginger, and garlic. Add spices, then pour in stock, coconut milk, peanut butter, and oyster sauce. Add potatoes and bay leaves.
Finish the Dish: Add bell peppers, place chicken on top, and bake for 45 minutes until cooked through. Garnish with parsley and serve hot.

Notes

You can adjust the level of spiciness by increasing or decreasing the amount of chili flakes.
For a thicker sauce, simmer the curry for a few extra minutes until it reaches your desired consistency.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking, Searing, Simmering
Cuisine: African, Macanese