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  • 900g (2 lb) chicken pieces
  • 1 tsp salt
  • 1 tsp or 1 cube chicken stock bouillon
  • pinch of pepper
  • 50g (~½ cup) plain flour
  • 1½ Tbsp turmeric
  • 2 - 3 tsp paprika
  • 2 - 3 Tbsp water
  • 120 ml (½ cup) cooking oil
  • 450 - 500g (~1 lb) potato
  • 1 large onion, cut into chunks
  • 125g (¼ lb) Chorizo, sliced
  • 70g (2½ oz) pitted black olives
  • 2 large tomatoes, about 350g (~12½ oz), cut into bite size
  • 2 - 3 bay leaves
  • 200ml (6 ¾ fl oz) or more fresh milk (can substitute evaporated milk)
  • 175ml (¾ cup) coconut milk
  • 1 tsp salt
  • ½ - 1 tsp chillie powder
  • few Tbsp dessicated coconut
  1. If chicken pieces are large cut into half. Season chicken with salt and pepper and leave for 30 minutes to1 hour. Then mix with plain flour, turmeric powder, paprika and some water to evenly coat chicken.
  2. Boil potatoes for fifteen minutes until almost cooked. Drain and set aside to cool. When cooled peel and cube.
  3. Heat wok with oil. Fry chicken pieces in two batches till brown for few minutes. Take them out to drain off excess oil on kitchen paper. Remove oil from wok and clean wok.
  4. Use 1 - 2 tbsp of the chicken frying oil and stir fry onion, garlic and chorizo till onion is softened. Then add chicken, bay leaves and potatoes. Then stir in milk, coconut milk, chillie powder and enough salt to taste. Stir and cook for a minute or two till the sauce is hot and thickened, if sauce looks too thick add some water or more milk. Then stir in tomatoes and olives.
  5. Put all this in a large baking dish. Sprinkle with dessicated coconut. Sprinkle a little water on the dessicated coconut to prevent coconut browning too quickly. Bake at around 170ºC-175ºC (~340F-350F) for about 30 - 40 minutes till the whole dish is hot and bubbly and coconut is browned.