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