Ingredients
4-1/2 teaspoons cornstarch2 teaspoons ground turmeric1 teaspoon chicken bouillon granules1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon smoked paprika1/4 teaspoon ground cumin4 boneless skinless chicken thighs (about 1 pound)1 medium potato, peeled and cut into 1-inch piecesCURRY:1 tablespoon olive oil1 fully cooked Spanish chorizo link (3 ounces), sliced1 tablespoon tomato paste2 garlic cloves, minced2 bay leaves1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup chopped tomato1 can (13.66 ounces) coconut milk1 cup chicken broth12 pitted ripe olives, divided1 tablespoon cornstarch2 tablespoons water1 hard-boiled large egg, quartered1/4 cup unsweetened coconut flakes Hot cooked rice
Preparation
Combine the first 7 ingredients; rub over chicken. Refrigerate, covered, at least 1 hour or overnight. Meanwhile, place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until just tender, 10-12 minutes. Drain and set aside.
In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove and set aside. Reserve 5 slices chorizo for topping. In the same pan, cook and stir remaining chorizo, tomato paste, garlic and bay leaves for 1 minute. Add onion, green pepper and tomato; cook and stir until tender, 3-5 minutes.
Stir in coconut milk, broth, cooked potato, 8 olives and reserved chicken. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes. Preheat broiler.
Transfer chicken mixture to a 13x9 baking pan, place egg, reserved chorizo and remaining 4 olives over top; sprinkle with coconut. Broil 3-4 in. from heat until coconut is toasted, 7-10 minutes. Discard bay leaves. Serve curry with rice.
