CUT chicken into small pieces and marinate with garlic, bay leaves, salt and pepper. Put butter in a pot and saute the onions. Add turmeric powder, sliced lemon, chicken pieces and diced potatoes. Stew everything until cooked; add coconut milk.
Correct seasoning and check consistency; sprinkle with grated coconut and gratinate under the grill until light brown.
Finally, garnish with slices of boiled egg or chourico and black olives. Serve with rice.
Note: 1 litre (l) is equivalent to 100 decilitres ( dl).
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