Portuguese Chicken Curry with Chorizo and Olives recipes

Ingredients

• 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

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