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Portuguese Chicken Curry with Chorizo and Olives

kept bysrfrgrl68

from Fat Rice, Chicago


3 tablespoons unsweetened coconut flakes

6 boneless, skinless chicken thighs (about 1½ pounds)

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

3 tablespoons cornstarch

3 tablespoons extra-virgin olive oil, divided

1 large Spanish onion, halved and thinly sliced

One 1-inch piece fresh ginger (use the edge of a teaspoon to scrape off the skin), finely chopped

1 tablespoon Madras curry powder

1 teaspoon cayenne pepper

3½ cups coconut milk

2 medium Yukon Gold potatoes (about 1½ pounds), peeled and coarsely chopped

10 cherry tomatoes, halved

4 ounces dry-cured Spanish chorizo, sliced into ¼-inch-thick rounds

12 oil-cured black olives, pitted (preferably Moroccan olives)

1 small bunch flat-leaf parsley, stems removed and leaves roughly chopped

1 lemon, sliced into 6 wedges

Steamed white rice, for serving



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