i received an email from a dear blog friend recently.
the usual words:
catching up
swooning
lamentations
a song
and she ended the note with colors:
Mint green, coral, raspberry describe my days…
how lovely
lately, my days have been burnt yellow:
bright
warm
promising
it’s been a mild spring,
some days venture below the 50s
i made this curry some weeks ago,
when summer was just a tease,
winter was still fresh
and i needed some
burnt yellow
what color would you describe your days right now?
Portuguese Chicken Curry with Chorizo + Olives
loosely adapted from Tasting Table’s Chef’s Recipe, which was adapted from Abraham Conlon, Fat Rice, Chicago
1 lb package of chicken, breast or thighs, though i recommend thighs as it’s got more flavor
kosher salt/black pepper
3 TBL cornstarch
3 TBL olive oil, divided
1 large onion, halved and thinly sliced
1 1″ piece of ginger, finely minced
1 TBL curry powder
1 tsp cayenne pepper
2 cans coconut milk
handful of baby red potatoes, scrubbed cleaned. if you want, peel but i kept the skins on (be sure they’re organic)
handful or two of dried tomatoes (original recipe calls for fresh cherry tomatoes, sliced)
4 ounces chorizo, sliced
12 oil-cured kalamata olives, pitted (original recipe calls for black morroccan olives)
1 small bunch flat-leaf parsley, stems removed and leaves roughly chopped
steamed white rice, for serving
on a plate or cutting board, season chicken pieces with salt/pepper. sprinkle with cornstarch on both side, coat evenly. in a large pot or dutch oven set over med-high heat, add in a bit of oil and brown chicken. do this in batches. once you place the chicken in the oil, try not to move it until it’s ready to be flipped. transfer pieces back to plate or cutting board.
in the same pot or dutch oven, add the rest of the oil, onion + ginger, sauteeing until onion is soft and translucent. add in the curry powder and cayenne pepper, stirring often. pour in the coconut milk, add the potatoes & browned chicken pieces. bring liquid to a simmer. reduce heat to low & cover. continue to cook until chicken and potatoes are cooked through, and the sauce has thickened, 45 min – 1 hour.
remove lid, throw in the dried tomatoes, chorizo and olives. cook until warmed through. garnish with chopped parsley, serve with steamed white rice.
morestomach 