My sister just calls this simply “Chicken Curry” but to me it’s unlike any other chicken curry I’ve ever eaten in my life. The original recipe is from her ex-mother-in-law who brought it to Germany from the Philippines. It takes some time to make but oh, it’s so worth it!
The recipe is for 4 to 6 people.
1 1.5 – 2 kg free range organic chicken
Cook your chicken in :
1 carrot, cut into large pieces
1 parsnip, cut into large pieces
¼ celeriac root or one celery stalk, cut into plarge ieces
some fresh curly parsley, leave whole
1 clove of garlic, crushed
1 bay leaf
Fry your chicken in:
For seasoning your curry:
Optional but I think most necessary (depending on how hot your want your curry!):
yellow or red curry paste
To add last to the chicken curry:
1 tin of coconut cream
Put into small bowls and onto the table before your serve your curry:
250gr cubed pancetta – fried and drained on kitchen paper
4 hard boiled eggs, cut into cubes
4 ripe tomatoes, washed and cubed and de-seeded. I add ½ tsp sugar and ½ tsp salt to the tomato pieces and ½ tsp of balsamic vinegar to bring out more taste of the tomatoes.
1 bunch of chives, best cut with scissors
1 small bag of dried roasted peanuts, chopped into smaller pieces. There is a really easy way to do that… place the peanuts into a big freezer bag and just bash it with a rolling pin. You’ll get big and small pieces.
mango chutney (and I also serve tamarind chutney)
Best served with
rice and naan bread
Cook the chicken in a big pot or in a pressure cooker (for about half an hour, depending how big your chicken is).
Once the chicken is cooked, take it out and let it cool down so you don’t burn your fingers when you de-bone it. Keep the chicken stock! Cut the chicken into bite size pieces.
Heat the peanut oil in a big pot and start frying some of the chicken meat. Sprinkle with curry powder and make sure you stir well as the meat easily sticks to the bottom of your pot otherwise. Add one ladle of chicken stock, stir and let the stock cook into the meat. Keep going until you have all your meat in the pot. Don’t put too much stock in as otherwise you will end up with soup!
Add the rest of the spices. It’s really difficult to say how much of each spice, you have to try and find out how it tastes. The bigger the chicken the more spices you’ll need. I usually start with one teaspoon of each and then add one tablespoon of curry paste to give it more heat.
Let it simmer on a really low heat while you start boiling the water for your rice. Once the rice is in the water, add a tin of coconut cream to your chicken curry. Stir well, season more if needed. Don’t let the curry get to the boil again!
Put the rice into the middle of your plate, add the chicken curry on top and then arrange all the other things around so you’ll end up with a very colourful plate.