Po Kok Gai: Chicken, Coconut Curry, Chorizo, Olives, Cabbage, Potatoes, and Parrano Cheese Gratin

Adapted by StarChefs.com
May 2015
Yield: 6 servings


6 skinless, bone-in chicken thighs
black pepper
3 tablespoons cornstarch
3 tablespoons olive oil
1 large Spanish onion, thinly sliced
One 1-inch piece ginger, peeled and finely chopped
1 tablespoon Madras curry powder
1 teaspoon cayenne pepper
3½ cups coconut milk
2 medium Yukon Gold potatoes, peeled and cubed
¼ small cabbage, cut into small wedges
4 ounces Spanish chorizo, sliced into ¼-inch rounds
Chicken Fat Crouton:
1 quart chicken fat
1 pint cubed, day-old papo seco (Portuguese rolls)
To Assemble and Serve:
⅓ cup coconut flakes, lightly toasted
⅔ cup Parrano cheese, grated
1 red chile, sliced into rounds
12 Moroccan black olives
1 small bunch parsley, hard stems removed



Pat dry chicken with paper towels and season with salt and pepper. Lightly and evenly coat chicken in cornstarch, shaking off any excess. In a large Dutch oven over medium-high flame, heat 1½ tablespoons olive oil, until shimmering. Cook chicken until lightly browned on both sides. Transfer chicken to a plate. Reduce heat to medium, and add the remaining oil. Add onions and ginger and cook until soft. Add curry powder and cayenne; cooking until fragrant. Pour in coconut milk and stir. Add chicken, potatoes, and cabbage; bring to a simmer and cook on low heat, covered, until chicken is cooked through, about 30 minutes. Remove lid from pot, stir in chorizo, and cook 3 minutes.

Chicken Fat Crouton

In a medium saucepot over high flame, heat chicken fat to 350ºF. Working in batches, fry bread until golden brown and crispy, about 30 seconds. Remove with spider, and drain on a paper towel-lined rack over a sheet tray. Cool and store croutons in an airtight container.

To Assemble and Serve

Ladle Curry into 2 heat-proof ceramic bowls. Sprinkle coconut, Parrano, and Chicken Fat Croutons on top; place under a broiler until golden. Garnish with chiles, olives, and parsley.