Chamorro Chicken Curry Recipe 435

CHAMORRO CHICKEN CURRY RECIPE - (4.3/5)

Steps:

• 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. Add all the seasonings. Stir to combine well with the chicken pieces. 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. 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! 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. 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. Stir until well combined with the curry soup. Allow the mixture to come up to a slight boil, and then turn the heat off. Serve with white steamed rice.

BURMESE CHICKEN CURRY

Steps:

• Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
• Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.

ROSE'S CHAMORRO CHICKEN KELAGUEN

Steps:

• Prepare the bbq grill, either gas or charcoal. Lightly salt the split chicken. Grill the chicken until just done; do not overcook! Set aside to cool completely. Debone the chicken and then chop coarsely.
• Combine the rest of the ingredients in a large bowl and mix thoroughly. Adjust lemon juice and salt according to your taste. This can be eaten right away with warm corn tortillas. This dish is typically served as a side dish at chamorro fiestas and barbeques.
• The traditional way adds fresh shredded coconut (NOT the baking kind). I prefer not to add it just for personal taste.

CHAMORRO BISTEK

Steps:

• The best way to handle slice the beef is partially frozen. Slice thinly, about 1/4-inch thick and 2-3-inches long.
• Combine the rest of ingredients except for the oil, water, cornstarch. Marinate for about 30 minutes.
• Heat oil in skillet and remove the garlic and onions from the marinade. Carefully sauté in hot oil for about 5 minutes. Drain the beef from marinade and add to the skillet. Stir-fry on medium-high heat, stirring often until cooked and browned. This should roughly take about 8 minutes, depending on your stove and thickness of meat.
• Add the water and cornstarch to marinade and bring to a boil, stirring often. Mixture should start to thicken up but not too much. Slightly less than thick gravy consistency. Taste and adjust seasoning if needed. Lower temperature down and simmer for about 15 minutes more, careful not to burn. Serve over hot rice.