African Chicken (Macanese One-Pan Chicken Curry) Recipe

I absolutely love sharing this African Chicken (Macanese One-Pan Chicken Curry) Recipe with friends because it’s a beautiful fusion of rich curry flavors and comforting, hearty ingredients all cooked in one delicious pan. The combination of tender chicken thighs, creamy peanut butter, fragrant coconut milk, and bold spices creates a dish that’s both exotic and familiar, and it never fails to impress at my dinner table. This recipe has a way of making me feel like I’m celebrating something special, even on an ordinary weeknight.

Why You’ll Love This African Chicken (Macanese One-Pan Chicken Curry) Recipe

What first grabbed me about this African Chicken (Macanese One-Pan Chicken Curry) Recipe is the vibrant mix of spices that bring a joyful warmth without being overpowering. The Madras curry powder and paprika add a smoky, slightly sweet depth, while the peanut butter enriches the sauce with a creamy texture that’s uniquely comforting. Every bite is layered with flavors that linger happily, making each mouthful something to look forward to. I especially adore how the coconut milk balances the spice, creating this irresistible sauce that clings beautifully to the chicken and veggies.

From a cooking standpoint, I always appreciate recipes that don’t demand a million pots or complex techniques, and this one delivers perfectly. You marinate, sear, simmer, and then bake everything in the same pan, which means less mess and a lot more fun. It also makes for effortless cleanup, which is a huge plus after a satisfying meal. I find this dish suits so many occasions—whether a cozy family dinner, a lively weekend lunch with friends, or even a special holiday gathering. It’s one of those recipes that sounds fancy but is truly doable, no matter your skill level in the kitchen.

Ingredients You’ll Need

The image shows a collection of clear glass bowls and a small metal tray arranged neatly on a white marbled surface. Starting from the top left, there are three bowls filled with chopped green bell peppers, chopped red bell peppers, and thinly sliced white onions respectively. To the right side, a large bowl holds cubed white vegetables soaked in water. Below the onions, a medium bowl is filled with white coconut milk, and next to it is another medium bowl with a light brown broth. Centered in the image is a small metal tray holding six small glass containers: two bay leaves, minced garlic, minced ginger, curry powder, red chili powder, red chili flakes, and a light brown peanut butter-like paste. At the top center is a small bowl with a dark thick sauce. The overall appearance is organized with contrasting colors and textures, highlighting fresh and dry ingredients. Photo taken with an iphone --ar 4:5 --v 7

For this recipe, the ingredients are simple yet carefully selected to bring out a mosaic of flavors and textures. Each element plays an important role, whether it’s the robust spices for seasoning, the peanut butter for creaminess, or the potato and peppers for that perfect balance of heartiness and color.

2 lbs bone-in skin-on chicken thighs and/or legs: These cuts are ideal for juicy, flavorful meat that stays tender through slow cooking.
1/2 tablespoon Madras curry powder: This fragrant spice blend forms the backbone of our flavor.
1/2 tablespoon paprika: Adds a sweet smokiness and beautiful color.
1 teaspoon salt (plus extra for sprinkling): Essential for seasoning and enhancing natural flavors.
2 tablespoons olive oil, divided: Used for browning the chicken and sautéing the aromatics.
1 onion, sliced: Provides sweetness and body to the sauce.
1 tablespoon ginger, minced: Brings warmth and a hint of zing.
3 cloves garlic, minced: Adds savory depth and aroma.
1 tablespoon paprika powder: More smoky sweetness for layering flavors.
1 teaspoon chili flakes (optional): Adds a kick if you like things a bit spicy.
2 tablespoons Madras curry powder: More curry powder to boost the rich flavor in the sauce.
1 cup chicken stock: Forms the base of the sauce, enhancing the savory notes.
1/2 can coconut milk: Adds creaminess and a mild sweetness balancing the spices.
1/4 cup unsalted natural peanut butter: Gives the sauce a unique richness and slightly nutty flavor.
1/4 cup oyster sauce: Introduces umami depth and subtle sweetness.
2 bay leaves: Infuses a lovely herbal fragrance during baking.
1 russet potato, peeled and chopped into 1” pieces: Adds heartiness and soaks up the flavorful sauce beautifully.
2 bell peppers, roll cut into 1” pieces: Provide color and a fresh, sweet crunch.
Parsley for garnish (optional): Adds a fresh, vibrant touch to finish.

Directions

Step 1: Preheat your oven to 350°F (180°C). This ensures it’s perfectly hot for when the chicken goes in to finish cooking and crisp up beautifully.

Step 2: In a small bowl, mix together 1/2 tablespoon Madras curry powder, 1/2 tablespoon paprika, and 1 teaspoon salt. Rub this spice blend all over the chicken meat, taking care to leave the skin intact. Then sprinkle salt generously over the chicken skin and coat the legs evenly with the spices. Let your chicken marinate while you prepare the other ingredients. I find this step really helps deepen the flavors.

Step 3: Heat 1 tablespoon of olive oil in a large 12-inch oven-safe skillet over medium-high heat. When the oil shimmers, place the chicken skin side down and cook until the skin turns golden and crispy, about 3 to 4 minutes. Flip to the spiced side and toast lightly for about a minute. For leg pieces, brown on all sides by rotating them, roughly one minute per side, making sure they don’t burn. Remove the chicken and set it aside on a plate.

Step 4: Add the remaining tablespoon of olive oil to the same pan, reduce heat to medium, and add the sliced onion. Cook until softened, around 2 to 3 minutes, stirring occasionally. Toss in the minced ginger and garlic, stir-frying for about 30 seconds until fragrant and aromatic.

Step 5: Sprinkle in the remaining paprika and Madras curry powder, stirring to coat the onions and aromatics evenly for 20 to 30 seconds. If you like a bit of heat, add the chili flakes now.

Step 6: Pour in the chicken stock, half a can of coconut milk, peanut butter, oyster sauce, and add the bay leaves along with the chopped potato. Use a spatula to stir well, making sure the peanut butter dissolves completely into the sauce. Bring this to a gentle boil and let it simmer for 5 minutes, allowing the potatoes to begin softening.

Step 7: Add the bell peppers and arrange the chicken pieces on top of the vegetables without overlapping, making sure the skin side is facing up. Transfer the entire skillet to the preheated oven and bake for about 45 minutes until the chicken is cooked through and the skin is crispy perfection.

Step 8: Once done, remove from the oven, garnish with chopped parsley if you’re feeling fancy, and serve hot. I love this dish straight from the pan or ladled over fluffy steamed rice for a fulfilling meal.

Servings and Timing

This recipe comfortably serves 4 people, making it ideal for a family dinner or a small gathering. The prep time is about 15 minutes, mostly to marinate and chop, while the cook time totals around 1 hour and 5 minutes, including searing and baking. Altogether, you’re looking at approximately 1 hour and 20 minutes from start to finish. There’s no resting time needed, but I often like to let it sit for 5 minutes after baking to let the flavors settle perfectly before digging in.

How to Serve This African Chicken (Macanese One-Pan Chicken Curry) Recipe

A white oval plate with blue floral patterns holds a serving of white rice on the left side as the first layer. To the right, the second layer is a rich, orange-brown sauce covered with chunks of green and red bell peppers and yellow potatoes. On top, there are two pieces of cooked chicken: a drumstick on the left and a thigh with crispy, golden-brown skin on the right, sprinkled with small green herbs. The plate is placed on a white marbled surface, with a small white jar with blue floral designs nearby and a bowl of salt in the background. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this African Chicken (Macanese One-Pan Chicken Curry) Recipe, I love to keep things simple so the rich flavors can shine. Steamed jasmine or basmati rice is my go-to because it soaks up the luscious sauce and balances the spices beautifully. If you want to add some greens, a side of sautéed spinach or crispy kale chips works wonderfully, giving a fresh contrast to the creamy curry.

For presentation, I often serve this directly from the skillet right at the table, garnished with a sprinkle of fresh parsley. It adds a wonderful pop of color and freshness that brightens up the whole dish. Besides the parsley, a few thinly sliced red chilies or a wedge of lemon on the side can add an extra zing that guests love to customize their portions with.

As for beverages, I find that chilled white wines like Sauvignon Blanc or a dry Riesling pair nicely, complementing the dish’s rich and nutty flavor with their crisp acidity. For something non-alcoholic, a sparkling citrus drink or a lightly sweetened iced tea balances the spices perfectly. This recipe shines at family dinners, informal parties, or any time you want to share a comforting yet exotic meal that feels a bit special. Serve it warm, fresh from the oven for the best experience.

Variations

One of the things I enjoy most about this African Chicken (Macanese One-Pan Chicken Curry) Recipe is how adaptable it is. If you want to switch things up, you can easily substitute chicken thighs and legs with boneless chicken breasts or even drumsticks depending on what you prefer or have on hand. Just mind the cooking time, as boneless pieces cook faster and can dry out if overcooked.

If you’re looking for a gluten-free or dairy-free version, this recipe is naturally friendly with just a slight adjustment: make sure your oyster sauce is gluten-free or swap it out for tamari or coconut aminos. For vegans, I’ve experimented successfully by substituting the chicken with firm tofu or hearty vegetables like cauliflower and eggplant, and replacing the chicken stock with vegetable broth. The peanut butter adds plenty of richness to keep it satisfying.

For additional layers of flavor, I sometimes like to add a squeeze of fresh lime or a handful of chopped cilantro right at the end. You can also spice it up differently by adding freshly ground coriander, cumin, or even a cinnamon stick during the simmer. Another fun twist is to cook the dish on the stovetop with a tight-fitting lid instead of baking if you’re short on oven space or time, letting it simmer gently until the chicken and potatoes are perfectly tender.

Storage and Reheating

Storing Leftovers

Leftovers of this African Chicken (Macanese One-Pan Chicken Curry) Recipe keep beautifully in the refrigerator for up to 3 days. I store them in an airtight container to preserve the flavors and moisture. If you’re planning to eat it the next day, I recommend transferring only what you’ll eat to a smaller container to avoid repeatedly reheating the whole batch.

Freezing

This dish freezes well if you want to save some for later. Let it cool completely, then package it in freezer-safe containers or heavy-duty freezer bags. It will keep in the freezer for 2 to 3 months without any significant loss of flavor or texture. When freezing, make sure to remove as much air as possible to prevent freezer burn. I usually label the containers with the date so I can keep track.

Reheating

The best way to reheat this curry is gently on the stovetop over medium-low heat. Stir occasionally, and add a splash of water or chicken stock if the sauce has thickened too much. Avoid microwaving if possible, as it can make the chicken tough and unevenly heated. When reheated slowly, the chicken stays moist and the sauce regains its lovely silky consistency. If you want to refresh the crispy skin, pop the reheated chicken under the broiler for a few minutes, watching carefully to avoid burning.

FAQs

Can I use boneless chicken instead of bone-in for this recipe?

Absolutely! Boneless chicken breasts or thighs work well here but cook faster, so keep a close eye to avoid overcooking. I suggest reducing the baking time and checking for doneness with a meat thermometer or by cutting into the thickest part to ensure it’s cooked through but still juicy.

Is this recipe very spicy?

This recipe has a gentle warmth from the curry and a touch of chili flakes if you add them, but it’s not overwhelmingly spicy. You can easily adjust the heat level by omitting chili flakes or adding more if you love spice. The creamy coconut milk also helps mellow the heat beautifully.

Can I make this recipe ahead of time?

Yes, this dish actually tastes even better the next day after the flavors have had extra time to meld. You can prepare it fully, then cool and refrigerate overnight. Reheat gently the following day, and enjoy! It’s a perfect make-ahead meal for busy evenings or entertaining.

What side dishes pair well with this chicken curry?

I recommend serving this curry with steamed rice to soak up the delicious sauce. You can also add simple sides like sautéed greens, roasted vegetables, or a fresh cucumber salad to balance the richness. Naan or crusty bread is another great option to mop up every last bit of sauce.

Can I substitute peanut butter if I have allergies?

Yes, if you’re allergic to peanuts, you can swap out the peanut butter for almond butter or sunflower seed butter. Keep in mind the flavor will be slightly different but still add that creamy nuttiness. Alternatively, you can omit the nut butter and add a bit more coconut milk and some crushed cashews for texture if you’re not allergic.

Conclusion

I genuinely hope you give this African Chicken (Macanese One-Pan Chicken Curry) Recipe a try because it’s one of those comforting, soul-satisfying dishes that feels like a big warm hug after a busy day. From the crispy skin to the rich, creamy sauce packed with bold and harmonious flavors, it’s always a hit at my table. Sharing this recipe feels like sharing a little piece of joy, and I’m sure it will bring a delicious new favorite to your kitchen as well!