Chicken Feet Curry, Lutong Pinoy

Chicken Feet Curry, Lutong Pinoy

Most Pinoy will most likely shun away from the very aromatic and spicy standard curry dish.

Pinoys have however develop a version of chicken curry is far milder and with very minimal aromatic ingredients.

At times the curry ingredients are so minimal that a curry lover foreigner will not even categorize the Pinoy curry as a real curry dish.

Never the less this version of curry is one of the favorite of a lot of Pinoy.

On this recipe instead of using chicken meat, I opted to use chicken feet.

The resultant dish is a delicious curry dish with thick and creamy sauce.

To make the dish I have to pre-boil the chicken feet with lemongrass, ginger, garlic, peppercorns and some bay leaf to get rid of that gamey taste of the chicken feet.

Cooking is method is basically similar to my other curry recipes.Check out my other curry recipes.

Other Chicken feet recipes:

Chicken Feet Adobo with Tausi

Chicken Feet Asado, Braised Chicken Feet

Braised Chicken Feet 

Ingredients:

1 1/2 kilo chicken feet, trimmed, cleaned

2 cups pure coconut milk

2 chicken cubes

1 tbsp. fish sauce

1/2 tsp. peppercorns

bay leaf

1/2 bulb garlic, crushed. peeled, chopped

1/2 bulb garlic, crushed. peeled

3 medium sized onions, peeled, chopped

2 thumb sized ginger, skinned, crushed

2 thumb sized ginger, skinned, sliced

1 small sized, green/red bell pepper, deseeded, cut into strips

2 stems lemongrass, trimmed, crushed, tie into knot

6 pcs. Baguio beans, trimmed, cut diagonally

12 pcs. snow peas, trimmed

1 stalk celery, sliced/chopped

1 bunch kinchay, trimmed, chopped

2-3 pcs. long green chili, trimmed, chopped

1/2 medium sized sayote, skinned, deseeded, sliced

1/2 medium sized carrot, skinned, deseeded, sliced

Cooking Procedure:

Place the chicken feet in a medium pot, fill in enough water. 

Add in the salt.

Add in the lemongrass, crushed ginger, garlic, peppercorns and bay leaf.

Cover and let boil for 25 to 30 minutes, stirring occasionally.

When done remove from pot, drain, keep aside.

In a large wok heat about 3 to 4 tbsp. cooking oil.

Add in the vegetables, add vegetables that will take longer to cook first.

Stir cook for 2 to 3 minutes.

When done remove from wok and keep aside.

Using the same wok heat about 3-4 tbsp cooking oil.

Stir in the ginger, garlic, lemongrass.

Then the onions and kinchay.

Continue to stir fry for 1 to 2 minutes

Now add in the pre-boiled chicken feet.

Stir cook for 2 to 30 minutes.

Add in the crushed peppercorns and some bay leaf.

Add in the fish sauce.

Now add in the curry powder.

Add in the chicken cubes.

Continue to stir cook for 2 to 3 minutes.

Now add in the coconut milk.

Then add 1 cups of water.

Continue to stir cook for 2 to 3 minutes, frequently stirring to avoid curdling of the coconut milk.

Add in the chopped green and red chilies.

Add 2 cups of water.

Cover and let boil.

Simmer for 45 to 60 minutes or until the chicken feet meat start to fall off from the bones.

When the liquid turns to an oily sauce, add in the stir fried vegetables

Continue to stir cook for a minute, correct saltiness if required.

Garnish with chopped kinchay, celery or parsley.

Serve immediately.