Chamorro Chicken Curry

CHICKEN CURRY! You either love it or hate it, right?  Wrong, because there are so many ways to prepare it, with or without coconut milk; hot, medium, mild; green, red, yellow; with tomatoes or without; Asian, India, Jamaican, Pakistani.  There are so many cultures that prepare it differently.  Mine is a simple recipe.  It’s hearty, full of flavor and so easy……

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1 large Onion, sliced
1 (3 1/2 – 4 lbs.) pkg. Chicken drumstick
3 Tbsp. Vegetable oil
1 1/2 Tbsp. Salt (adjust for taste in the end)
1 1/2 heaping Tbsp. Garlic powder
1 1/2 heaping Tbsp. Onion powder
1/2 heaping tsp. Black pepper

2 tsp. heaping Accent
3 – 4 heaping Tbsp. Curry Powder (I like Spice Islands brand)
9 cups Water
2 cups Baby Carrots
4 – 6 Potatoes, peeled and cubed

1 cup Coconut milk
1/2 cup Cornstarch

This is the coconut milk I like using.

This is the coconut milk I like using.

This is the brand of curry I used.  It's not as spicy as most others....

This is the brand of curry I used. It’s not as spicy as most others….

 

 

 

 

 

 

 

 

 

 

Begin by heating the oil on MEDIUM HIGH heat,  in a large 8 qt. pot.  Add the onions.  Saute them until slightly translucent.  Add the chicken pieces.  Stir to combine well with the onions.

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Add all the seasonings.  Stir to combine well with the chicken pieces.

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Add the water.  Stir once again to combine well with the seasonings and chicken.  Bring this to a boil.  Throughout the cooking time, remember to spoon off the fat floating on the surface of the broth.  Once a rolling boil occurs, cover and reduce heat to MEDIUM LOW and allow to cook for about 35 – 45 minutes.  Stir in between cooking time and remove the fat floating on the surface of curry.

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After 15 minutes of cooking time, add the carrots and potatoes.  Stir to combine with the chicken pieces.  Cover and continue cooking for the remaining cooking time of 20 – 30 minutes more or until chicken is tender and potatoes are cooked through.  Making sure to stir often in between cooking time.  Taste and adjust seasonings accordingly, adding more if needed!

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Prepare the thickening slurry by combining the coconut milk and cornstarch.  Whisk them together to form a smooth mixture.  Set this aside until the cooking time is over, or when chicken and potatoes are cooked.

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Once the cooking time is up, stir the slurry once again to remove any lumps.  Slowly pour this mixture into the curry, making sure to continue stirring while pouring it in.  The curry will thicken almost immediately.  MAKE SURE to stir until well combined with the curry soup.

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Allow the mixture to come up to a slight boil, and then turn the heat off.  SERVE with white steamed rice.  ENJOY!

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3 thoughts on “Chamorro Chicken Curry

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