"Portuguese" chicken curry (Po kok gai) from The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau (page 183) by Abraham Conlon and Adrienne Lo and Hugh Amano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Malacca sweet curry powder" and "Preserved lemon pickle (Lemon achar)."

  • helskitchenvt on June 25, 2017

    There are a whole lot of recipes within this recipe - surprisingly I had most of the ingredients on hand. And I like the 'lots of recipes mixed together' approach, because there's no particular timing and on a day when I'm working in the kitchen anyhow, it's easy. Extras of the components can go together for lunches at other times in the week. This reminded me of some Malaysian dishes I've made and thought "I have no idea how all these different flavors work together." But they do. (I recommend making the curry powder and not substituting a more generic one from elsewhere - if you do sub, pay attention the turmeric ratio and add some more coriander)

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