For the Chester and glaze
1 large Chester (5 kg)
1 kg of tamarinds
2 liters of water
5 cloves of garlic, minced
2 medium onions, finely chopped (240 g)
2 tablespoons of rum
1 tablespoon of grated ginger, minced
2 cups of all-purpose flour
1/2 cup of smoked bacon or pancetta, diced (80 g)
1 teaspoon of salt
For the croquettes
500 g of tapioca
3 cups of water
3 tablespoons of butter
1 tablespoon of egg yolk
3 cloves of garlic, minced
1 1/2 packets of chicken broth dissolved in 3 cups of boiling water
1 cup of coconut milk
2 teaspoons of curry powder
4 sprigs of fresh dill to garnish
For the Chester and glaze
1 large Chester (5 kg)
1 kg of tamarinds
2 liters of water
5 cloves of garlic, minced
2 medium onions, finely chopped (240 g)
2 tablespoons of rum
1 tablespoon of grated ginger, minced
2 cups of all-purpose flour
1/2 cup of smoked bacon or pancetta, diced (80 g)
1 teaspoon of salt
For the croquettes
500 g of tapioca
3 cups of water
3 tablespoons of butter
1 tablespoon of egg yolk
3 cloves of garlic, minced
1 1/2 packets of chicken broth dissolved in 3 cups of boiling water
1 cup of coconut milk
2 teaspoons of curry powder
4 sprigs of fresh dill to garnish
Prepare the Chester and glaze: the night before, use a sharp knife to cut the Chester into joints, separating thighs, drumsticks, and wings
Reserve in a large bowl
Set aside, part of the process, wash the tamarinds well under running water and break the rind with your hands
In a large pot with half the water, simmer the tamarinds over high heat for about 20 minutes until you get a dark, slightly thick glaze
Strain it through a fine-mesh sieve over the Chester in the bowl
Add the remaining water
Add all the other ingredients and mix well, coating the Chester evenly
Cover with aluminum foil and let it rest in the refrigerator
The next day, place the Chester and glaze in a large pot, cover partially, and cook over high heat for 1 hour until the meat is tender
Remove from heat
Using a skimmer, transfer the chicken pieces to a platter, debone, and cut into slices
Reserve 4 cups of the cooking glaze and discard the rest
For the croquettes: soak the tapioca in water for 20 minutes
In a large pot, melt the butter and egg yolk over high heat
Add the garlic and cook until golden
Add the chicken broth, coconut milk, and curry powder
Bring to a boil
Remove from heat
Using a skimmer, transfer the tapioca mixture to a platter, shape into 48 croquettes, and cook in boiling water for about 3 minutes until firm
Remove with a skimmer and reserve
In a serving dish, arrange the Chester with the croquettes around it
Garnish with fresh dill
Serve hot with the reserved tamarind glaze.
