This Recipe is from my Mom, she was taught this when she was living in Angola in the 70’s.  The curry is mildly spicy, using peri-peri.  Coconut milk is added to give it a creamy texture.  This recipe is a crowd pleaser and if you serve it with bread or rice for soaking up the broth – my type of comfort food!An alternative to peri-peri is crushed red pepper.  Chicken thighs are used, as they taste better than breast meat and handle the long cooking. You must remove the skin and fat from the meat before marinating.  The other must do step for this recipe is the marinade or “vinha de alhos”.  This makes the chicken more tender, removes the game flavor from the meat and is a base for the dish.   Much of Portuguese cooking requires marinating meat. You can use the marinade or vinha de alhos,  for other meats for day to day cooking as well.  You want to try to marinade for at least 6 hours with this recipe, if you can do overnight that is even better.