Pollo Imperium Romanum sine fine Per 4 persone, controllate la provenienza e rosolate (minimo a 71°C) 4 cosce e 4 fusi di pollo, qualche spicchio di zenzero, una cipolla tagliata a rondelle e due spicchi di aglio vestito in 4 cucchiai di olio. Appena possibile staccate delicatamente la pelle (toglietela se avete problemi di colesterolo), aggiungete 1 bicchiere di vino bianco e fatelo evaporare. Quando il pollo avra preso colore, bagnatelo con 2 cucchiai di curry sciolto in una tazza di acqua calda e 15 minuti dalla fine della cottura del pollo aggiungete 4 peperoni gialli/rossi (ovviamente) tagliati a pezzettoni. Data la presenza del curry sarebbe un peccato sciupare una bottiglia di vino. Chicken Imperium Romanum sine fine For 4 servings, check the provenience and brown (at least 71°C) 4 chicken legs and thighs, a few slices of ginger, 1 sliced onion and 2 cloves of garlic in 4 tablespoons of olive-oil. As soon as possible cut off the skin (remove it or not according to your cholesterin level), add 1 glass of white wine and let it dry off. When slightly browned, sprinkle the meat with 2 tablespoons of indian curry dissolved in 1 cup of hot water and, 15 minutes before cooking point, add 4 yellow and red peppers cut in large pieces. Due to the curry seasoning, it would be a pity to waste a bottle of wine. Huhn Imperium Romanum sine fine Fur vier Portionen, Herkunft kontrollieren und 4 Hahnchenkeulen und –schenkel, ein paar Scheiben Ingwer, eine in Scheiben geschnittene Zwiebel und zwei ungeschalte Zehen Knoblauch in 4 E?loffeln Olivenol erhitzen (bei mindestens 71°C). Sobald wie moglich vorsichtig die Haut abziehen (je nach Cholesterin-niveau wegwerfen), mit einem Glas Wei?wein abloschen, verdunsten lassen. Sobald das Hahnchen leicht braungebrannt ist, mit 2 E?loffeln in hei?em Wasser aufgelosten Curry ubergie?en und, 15 Minuten bevor es gar ist, 4 rote und gelbe Paprikaschoten dazugeben. Dazu eine Flasche Wein zu offnen ware wegen des Curry wohl zu schade.

I used this recipe the first time I made a curry. Recipe Grind the following ingredients to a fine paste in a blender adding a little water: 3 tbsp Fresh grated coconut + 5gm Fresh Corriander leaves (cilantro) + 1/2 onion chopped + one tomato + 3 green chilies + 2 dry red chillies (the long ones available at Indian stores - remove the seeds) + 2 cloves garlic (chopped) + 1/2" ginger (chopped) + 1/4th tsp turmeric powder + 1 tsp curry powder (garam masala) Heat 3 tbsp oil in a saucepan. Fry the paste on medium heat until dry (~10 min). Stir occassionally. Add 1/2 kg chicken + one potato (peeled and cubed) and 2 cups of water and cook until the chicken is done and the potatoes are soft.