Ken Hom cooks Portuguese-style chicken (Galinha à Portuguesa ) Chinese curry on Saturday Kitchen.

Ken says: “Galinha à Portuguesa, or Portuguese-style chicken, is a dish of chicken thighs in a mild curry sauce with Chinese influences. Despite the name, it actually hails from Macao.”

The ingredients are: For the marinade: 450g boneless, skinless chicken thighs, cut into 2.5cm pieces, 1½ tbsp light soy sauce, 2 tbsp white wine, 2 tsp salt, 2 tsp sesame oil and 2 tsp cornflour.

For the galinha à Portuguesa: 1½ tbsp olive oil, 1 tbsp finely chopped fresh root ginger, 2 tsp finely chopped garlic, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing rice wine or dry sherry, 3 tbsp Madras curry paste or curry powder, 1 tbsp turmeric, 1 tsp salt, 1 x 400ml tin coconut milk, 200ml chicken stock, 250g carrots, cut into 5cm pieces, 250g potatoes, peeled and cut into large chunks, 1 onion, chopped, 2 tomatoes, chopped, 50g cooking chorizo, sliced, 2 bay leaves and salt and freshly ground white pepper, to taste.

For the garnish: 2 tbsp desiccated coconut and 100g black olives.