Chicken Corn Casserole

Ingredients

• 1 kilo chicken breast, cut into chunks
• 1½ Tbsp. kalamansi or lemon juice
• 1½ tsp. salt
• 1 tsp. paprika
• 1 small onion, chopped
• 1 tsp. black pepper, ground
• 2 Tbsp. butter
• 2 pcs hotdog, finely chopped
• ¼ cup water or chicken broth
• 1½ cup fresh corn, scraped whole from the cob

For the sauce:

• 1 pc egg yolk
• 1 Tbsp. kalamansi or lemon juice
• 2 Tbsp. butter
• ½ tsp. curry powder

Instructions

How to cook Chicken Corn Casserole:

1. Marinate chicken chunks in kalamansi juice, salt, paprika, onion and pepper for about half an hour.
2. In a saucepan, heat butter and add hotdogs, chicken with marinade, broth and whole corn kernels.
3. Cover and simmer until chicken and corn are tender. Set aside.
4. To prepare the sauce, combine egg yolk and kalamansi juice.
5. In a saucepan, melt the butter and slowly stir in the egg yolk until slightly thick.
6. Add the curry powder. Pour this sauce over the chicken mixture and simmer for about 5 minutes.
7. Serve hot.