Macanese Style Portuguese Curry Chicken

Ingredients

• 5 boneless skinless chicken thighs
• 1 medium potato, cubed
• 1 large carrots, cubed
• 4 tsp cornstarch
• 2 tsp ground turmeric
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1/4 tsp ground cumin
• 1 Spanish chorizo, sliced
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 2 garlic cloves, minced
• 2 bay leaves
• 1 large white onion, chopped
• 1 large tomato, chopped
• 1 can (400 ml) coconut milk
• 1 cup chicken stock
• 12 pitted olives
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. 1

   Combine cornstarch, turmeric, salt, pepper, paprika, and cumin. Rub over the chicken and marinate for at least 1 hour.

2. 2

   Heat olive oil in a large pan. Brown the chicken on both sides, then remove and set aside.

3. 3

   In the same pan, cook the chorizo, tomato paste, garlic, and bay leaves for 1 minute.

4. 4

   Add onion, capsicum, and tomato. Cook until softened.

5. 5

   Pour in the coconut milk and chicken stock.

6. 6

   Add the potatoes, carrots, olives, and chicken.

7. 7

   Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes until the chicken is cooked through and the sauce thickens.

8. 8

   Mix the cornstarch and water together, then stir into the sauce, simmer until sauce thickens.

9. 9

   Serve hot with steamed rice.