Description
Macanese chicken curry with coconut milk, chorizo, potatoes, olives and spices, served with rice for a comforting meal.
Ingredients
Units Scale
Chicken and Vegetables
- 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
- Combine cornstarch, turmeric, salt, pepper, paprika, and cumin. Rub over the chicken and marinate for at least 1 hour.
- Heat olive oil in a large pan. Brown the chicken on both sides, then remove and set aside.
- In the same pan, cook the chorizo, tomato paste, garlic, and bay leaves for 1 minute.
- Add onion, capsicum, and tomato. Cook until softened.
- Pour in the coconut milk and chicken stock.
- Add the potatoes, carrots, olives, and chicken.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes until the chicken is cooked through and the sauce thickens.
- Mix the cornstarch and water together, then stir into the sauce, simmer until sauce thickens.
- Serve hot with steamed rice.