Before landing on the menu at Chicago’s Fat Rice, Abraham Conlon’s chorizo-and-chicken curry, aka po kok gai, made its mark halfway around the world in Macau, a former Portuguese colony and now a part of China. Mild and slightly sweet thanks to coconut milk, the chicken-thigh curry has a bright layer of flavor from tomatoes, olives and lemon juice. Conlon’s goal at Fat Rice is to reinvigorate Chinese- and Portuguese-influenced Macanese cuisine--and with this recipe, the revolution now comes to the home kitchen.