Guam Chicken Curry is a traditional Guam recipe for a Japanese style curry of chicken and vegetables thickened with cornflour and made creamy with coconut milk. The full recipe is presented here and I hope you enjoy this classic Guam version of: Guam Chicken Curry.
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This is a mild and creamy Japanese-style curry from the island of Guam.
Ingredients:
1 large onion, sliced
1.8kg chicken portions
3 tbsp vegetable oil
2 tsp sea salt (or to taste)
1 1/2 tbsp Garlic powder
1 1/2 tbsp onion powder
1/2 tsp ground black pepper
2 teaspoons soy sauce
4 tbsp (heaped) curry powder (I would suggest Japanese curry powder)
2.25l (9 cups) water
4 large carrots, peeled and cut into chunks
4 to 6 potatoes, peeled and cubed
250ml (1 cup) coconut milk
80g cornflour
Method:
Place a 10l pot over medium-high heat. When hot, add the onions and fry for about 6 minutes until soft and translucent.
No add in the chicken pieces, stirring to combine with the onions. Scatter over all the seasonings (including the curry powder), stirring so they coat the chicken pieces. Sprinkle over the soy sauce and add the water. Bring to a rolling boil, then skim off any fat that raises to the surface. cover the pot, reduce the heat to medium low and cook for 35–45 minutes. Stir the mixture occasionally and skim off any fat that rises to the surface of the curry.
After 15 minutes of cooking time, add the carrots and potatoes. Stir to combine with the chicken pieces then re-cover the pot and continue cooking for the remaining 20–30 minutes (or until chicken is tender and potatoes are cooked through). Taste and adjust the seasonings.
Whisk together the coconut milk and cornflour to yield a smooth slurry. Once the chicken and vegetables are cooked whisk the coconut milk slurry then stir into the curry. It should thicken almost immediately. Stir until the coconut milk mixture is well distributed then bring just to a boil.
Take off the heat, turn into a warmed serving dish and serve with steamed white rice.
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