Callos ( KAH-lyoass ) Chicken Curry

Ingredients: Ingredients:

1/2 kilo tripe (goto) 1 whole chicken (cut into parts)

1 kilo pig's or cow's knuckle 4 big potatoes (peeled, quartered and deep fried)
1/2 cup chickpeas (canned) 1 head of garlic (minced)
4 pieces chorizo (cut into 6) 1 onion (minced)
1/2 cup tomato sauce 1 red bell pepper (quartered)
1 green bell pepper (quartered)
1 big green bell pepper (diced)
1 cup coconut milk
1 big onion (diced)
1 cup coconut cream
1 head garlic (minced)
2 tablespoons curry powder
1 tablespoon fine breadcrumbs 4 pieces hot chili pepper (minced)
pinch of salt & pepper Pinch of salt & pepper
2 pieces laurel leaf
Procedure:
Procedure: 1. In a casserole, heat oil and saute garlic and onion.
1. Clean thouroughly and cut up tripe into 5 pieces. 2. Add in chicken and brown a little.
2. Boil tripe, knuckle in water with salt, lower fire and let 3. Pour in coconut milk.
simmer for about 1-2 hours or until meat is tender. Take 4. Cook until chicken is tender.
out all scum that rises to the surface. 5. Add in potato, bell pepper, hot chili pepper, curry powder
3. Take out all meat and dice. Keep stock. and coconut cream.
4. Saute garlic, onion, green bell pepper, chorizo, laurel 6. Season with salt & pepper.
leaves, chickpeas, and all meat.
5. Pour in tomato sauce, stock, bring to a boil and simmer
covered for 10 minutes.
6. Season with salt & pepper.
7. Thicken with fine bread crumbs.
8. Serve hot.