Curried chicken lollipops

casaveneracion.com Curried chicken lollipops

It’s chicken curry, no doubt but not in the form of a stew. The chicken lollipops were marinated in curry sauce then deep fried. Of course, you can bake, broil or grill them too but that’s really secondary. It’s really the curry sauce that makes these chicken lollipops pop with flavor, aroma and texture. The flavors are complex, the aroma is warm and earthy, and the texture is a contrast between a lightly crisp exterior and a very moist meat inside. And this moistness is derived largely from the coconut milk in the curry sauce because, overnight in the fridge (longer if you have the time), the chicken lollipops just soak up the creamy-oily goodness of the coconut milk quite nicely.

Recipe: Curried chicken lollipops

Ingredients

  • 24 chicken lollipops
  • 1 c. of coconut milk (see notes after the recipe)
  • 2 tbsps. of curry powder (again, see notes after the recipe)
  • 1 tsp. of grated garlic
  • 1 tsp. of grated ginger
  • 1 tbsp. of grated onion
  • 2 kaffir lime leaves, sliced
  • patis (fish sauce), to taste
  • lemon slices or wedges, to serve

Instructions

  1. Rinse the chicken lollipops. Pat dry with a kitchen towel.
  2. In a bowl, mix together the rest of the ingredients to make the curry sauce.
  3. Add the chicken lollipops to the sauce. Mix well.
  4. casaveneracion.com Curried chicken lollipops
  5. Transfer the chicken and the marinade into a container. Tip: Use a shallow container so that every chicken lollipop is submerged in the sauce. If you have a deep container, the chicken lollipops at the bottom will get more marinade than the ones on top. You will need to mix the contents every few hours to make sure that the chicken lollipops marinate evenly.
  6. Cover the container and leave overnight in the fridge.
  7. Drain the chicken lollipops. Deep fry, broil or grill.
  8. Squeeze a little lemon juice over the chicken lollipops before serving. Optionally, you may place lemon slices or wedges on the side.

Quick Notes

I used powdered coconut powder dissolved in water for the curry sauce because I wasn’t sure if fresh coconut milk would not spoil or turn rancid overnight in the fridge. I am not sure either how canned coconut milk would hold up.

Curry is not a spice but a combination of spices. Therefore, the heat of curry powder varies depending on the proportion of the spices in it. So, depending on what brand or mixture of curry powder you’re using, you many need to adjust the amount to suit your taste.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 3

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Comments

  1. ana says

    Hi Ms.Connie ,
    I prepare this recipe today for our dinner.And my family loves it.I also prepared the honey mustard chicken lollipop & perfect custard cake last friday for our town fiesta ( Angono ). And it turned out good. I also ask my daughter if w/c they prefer in their palate the honey mustard or the curry. And they like the curry better. Sayang nga lang wala akong kafir leaves.Siguro mas tasty pa . Thank you Ms. Connie for making my family happy :)

  2. Jheng says

    wow! nice one! Im always looking for a twist, kasi nakaksawa na yung ordinary recipe. Thanks ms C for this recipe! sana pag niluto ko to, mapakain ko si mother! :) di kasi kumakain ng chicken curry. hehehehhe :)

  3. hazelr says

    hello, ms.connie,im an avid fan of your cooking style, if kaffir lime leaf is not available what can we use as subsitute, can mint leaves be used?thanks and more power to your blog page!

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