1. To prepare the marinade, combine saffron, white wine, salt, pepper and crumbled bay leaves in a bowl and marinade chicken for not more that 1 hour. (Do not remove skin or bones from chicken) 2. Meanwhile, heat oil in a large sauté pan or wok over medium-high hea and saute onions and garlic over high heat until soft. Stir in curry paste and add chicken to seal.. 4. Turn into a large serving dish and garnish with egg, chourico, olives, desiccated coconut and freshly ground pepper. place under the oven grill for 10 minutes until lightly browned on top.