We have no idea why this is called "Portuguese Chicken" but the mild curry sauce and cheese combo is a winning combination of ours. For a more flavorful take, use dark chicken meat. This recipe also works great atop of fried rice instead of pasta. Enjoy!
Ingredients:
- 1 1/2 pounds chicken, skinned, boneless
- 1 teaspoon curry powder
- 2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt + additional to taste
- ground black pepper to taste
- 1 tablespoon starch
- 3 tablespoons water
- 2 medium sized onions
- two cans of 14oz coconut cream
- cooking oil
- 12o of spaghetti (about 3/4 box of a spaghetti box), cooked and drained
- mozzarella cheese
- parmesan cheese
Directions:
- Pre-heat oven to 400 degrees Fahrenheit.
- Cut chicken into bite-sized pieces. Add curry, turmeric, garlic, onion, salt, starch and water. Mix to combine. Set aside to let marinade.
- Cut onions into bite-sized pieces. In a pan, heat cooking oil on medium flame. Add onions and cut until translucent. Set aside.
- Cook chicken until thoroughly cooked. Once cooked through, add coconut cream and bring to a boil. Stir in onions. Salt and pepper to taste.
- Layer pasta in a sheet pan. Pour chicken and coconut mix over. Add cheese and bake for 15 minutes.
- Serve hot!
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