Although people of the Philippines prefer not to call adobo “curry,” the sauce, when cooked, does closely resemble a curry sauce. (Note that this adobo is cooked with coconut milk.) This version adapts the traditional method and starts by cooking the chicken whole in vinegar which certainly gives the finished dish an attractive appearance.
Ingredients – 1 chicken (2-1/2 to 3 lbs) – 6-8 garlic cloves, finely chopped – 1 cup sugar cane vinegar – 1/2 kaffir lime leaves or bay leaves – 1/2 to 1 tsp coarsely ground black pepper or chopped red chilies – 1 tsp salt – 2 tbspn peanut oil – 1/2 to 1 tsp ground turmeric – 1/2 to 1 tsp paprika – 2/3 cup coconut cream
– 2 tbspn light soy sauce
Cooking Method Put the chicken into a large saucepan and add garlic, vinegar, 1 quart (liter) water, the kaffir lime leaves, black pepper and salt. Bring to a boil, then cover the pan, reduce the heat and simmer for 30 minutes. Transfer the chicken to a colander. Turn the heat up under the saucepan and boil the stock until it has reduced to half its original volume. This will take about 20-25 minutes. Heat the oil in another large saucepan, add the turmeric and paprika spices. Stir then add about half the coconut cream. Put in the chicken, cover the pan, and simmer for 10 minutes. Uncover and pour in the reduced stock and the rest of the coconut cream. Bring back to a boil and leave to bubble gently for 15 minutes. Add the soysauce and adjust the seasoning to personal taste. Take the chicken out of the pan and put it on a chopping board. Let it cool a little while you continue to simmer the sauce. Then either cut the chicken into four equal parts or carve it as you would carve a roast chicken, discarding the bones.
Arrange the chicken portions or slices onto a heated serving plate and pour the sauce over them. Serve hot, with rice.
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