Braised Chicken & Clams in Portuguese Sauce - Does Portuguese Sauce Contain Curry Powder?

Chicken in Portuguese Sauce is a well-known dish, but how would it taste like when you add clams to it?

I've heard before that chicken and clams shouldn't be cooked together, not because it causes poisoning but due to a pronunciation issue—'Chicken & Clams Not Peaceful' (sounds like a phrase in Chinese). I just take it as a silly joke. At least I've cooked and eaten it several times without any unfortunate incidents."

History of the Portuguese sauce

When it comes to the origin of Portuguese sauce, a lot of people may think it was brought to Macau by Portugal. In fact, Portuguese sauce did not originate from Portugal. During Portuguese rule in Macau, the Governor tasted an irresistible spiciness from a curry dish. To mitigate the heat, copious amounts of coconut milk were added to the curry. The Governor enjoyed it immensely, and it later became a Macanese specialty known as Portuguese sauce.

A pot of Portuguese sauce chicken cooked with clams, where the sauce not only carries the traditional Portuguese flavor but also blends with the sweet taste of clams, is incredibly appetizing.

Should I add Curry Powder to Portuguese sauce?

From its appearance, the most distinctive feature of Portuguese sauce is its fluorescent yellow color. This hue comes not from any chemical additives but from turmeric powder. If the resulting sauce is muddy yellow, that's curry, not Portuguese sauce. However, this doesn't mean you can't add a bit of curry powder to Portuguese sauce. In fact, a touch of curry powder can enhance the flavor of the sauce, but moderation is key.

Portuguese sauce is actually quite easy to master; just follow the recipe step by step and you'll achieve it effortlessly. This time, in addition to using chicken, I added some clams. The clams bring a sweet taste of the sea to the sauce, complementing the chicken beautifully. Serve it with some bread or rice, and I guarantee every drop of sauce will be savored. The standout feature of this Portuguese sauce chicken with clams is its one-pot simplicity—it's incredibly easy to cook!

Ingredients（serve 2）

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Basic Ingredients

Clams	300 g
Chicken Drumstick	3 pcs/ 350g
Onion	½ bulb
Carrot	1 stick
Potato	2 bulbs
Cabbage	100g
Turmeric Powder	2 tsp
Chicken Stock	250 ml
Coconut Cream	200 ml
Sugar	1 tsp

Marinade

Salt	½ tsp
Corn Starch	1 tsp
Olive Oil	1 tbsp

Steps

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1. Chop drumsticks into pieces; soak clams in water with a little salt to expel sand for about half an hour; cut onions into chunks; cut cabbage into pieces; peel and cut potatoes into chunks; cut carrots into chunks.

2. Marinate the chicken pieces with seasoning (salt, cornstarch, and oil), mix well, and marinate for 15 minutes.

3. Heat a deep pot over medium heat, add a little oil, then place the chicken pieces in. Fry until the surface is golden brown, then remove and set aside.

4.　Using the same pot, add the potatoes and carrots, stir-frying until the surface is golden brown. Then add the onions and cabbage, stir briefly. Next, add turmeric powder and mix well.

5. Add chicken stock and return the chicken pieces to the pot. Stir well and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes.

6. After 10 minutes, uncover the pot, add coconut milk and sugar, stir well, and simmer for another 10 minutes.

7. Once the sauce thickens, you can add the clams. Cook the clams until they open, then turn off the heat and serve.

8. After plating, you can sprinkle a suitable amount of herbs according to your preference as decoration. Enjoy the sauce with bread for a delightful taste!