Cooking Chicken Curry

My mom’s version of the Chicken Curry dish is one of my favorites and until today, I never bothered learning how to cook this dish since I thought it was very difficult. But since my mom’s sick, I had to stop whatever it is that kept me busy online to report for duty in our kitchen.

P.S. I rarely interfere with our kitchen affairs but it doesn’t mean I don’t know my way in there ๐Ÿ˜‰

So for today’s lunch, I saw a bag of fresh ground coconut (“kinudkud nga lubi”) and a whole chiken being defrosted in our kitchen sink. My mom summoned me and told me to prepare the ingredients for the chicken curry. It was my first time to extract juice from the coconut to be used for dish. The last thing I remembered, I was using that coconut’s milk eons ago as hair treatment. ahahaha. So I had to ask my mom for instructions since I was lost.

Extracting the Coconut Milk as per my mom’s instructions:
1. Remove the coconut from the plastic bag and transfer it in a bowl.
2. Add 2 glasses of water
3. Start squeezing the coconut to extract its juice (considering you already washed your hands, k?)
4. When the color of the extract turns to white after a couple of squeezes here and there, you can stop now and strain the milk to get rid of the coconut pulp.
5. Set it aside since this will be your broth for the chicken curry.

It was almost 12noon and my mom tried to ask me to hand her the whole chicken so that she could slice it but I simply denied her request and told her I know how to cut the chicken and that she should just rest or take her lunch (since she’s not gonna eat this dish anyway – she’s allergic to chicken).

So I grabbed the whole chicken and started cutting it in half. We’re not gonna cook all the chicken since we’re only 4 in our household. I placed the other half inside the fridge and started slicing the other half. I was able to slice the chicken into 7 parts. I washed them with water and then added some salt to marinate them. After this, I resumed straining the pulp out of the coconut milk and then crushed 3 cloves of garlic and sliced 1 whole onion. And then I started cooking…

Cooking the Chicken Curry
1. Heated the pan and added oil.
2. Sauteed the garlic and onion until golden brown
3. Dropped the marinated and sliced chicken in the pan
4. Added ground pepper
5. Sauteed them altogether till the outer portion of the chicken gets cooked
6. Just before the sauteed chicken ran out its own juice, pour in the coconut milk
7. Drop 2 pieces of finger chilies (siling espada)
8. Let everything boil
9. When you see it boiling, add curry powder. The amount? enough for you to see the entire broth turn yellowish
10. Let it boil some more till the chicken is cooked and the broth evaporates? hahaha (sorry. no idea what the term is)
11. Just before it rans out of water, turn the stove off and voila! you have your chicken curry! ๐Ÿ˜€

chicken curry

And here’s my own version of the dish they call Chicken Curry. Mind you, this isn’t spicy since my pop is not allowed to eat spicy foods. But if you want to try cooking this dish, you can modify the steps and perhaps even slit the siling labuyo to release the spice in it.

I was happy that I was able to cook this dish. And to think I thought it was so difficult to cook this! Well, extracting the coconut milk could be tedious but that wasn’t difficult. To me, difficult would be making tocino, chorizo, embutido, kare-kare, dinuguan, laing and rellenong pusit! All of which are my mom’s specialty. Hmmmmm…made me think I need to ask her to teach me how to prepare those dishes too!

Now mentally adding Chicken Curry to the few dishes I know how to cook! ๐Ÿ˜‰

Comments

  1. kalami ana uy…

  2. It looks delicious. Hehe! ๐Ÿ™‚
    Jrยดs last blog post ..Miss America 2012 is Miss Wisconsin Laura Kaeppeler

  3. I really love chicken curry :)) Its a perfect dish for family dinner ๐Ÿ™‚ Its my mom great recipe and thats all our favorite.
    Myrnaยดs last blog post ..onion juice for hair regrowth

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