Sotto alla Corona
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Ok, as some of my english speaking readers have already complained, here is the english version... I hope you'll try it...
When I left Italy 14 years ago, the 'exotic' cuisine par excellence was Chinese. Not that there were no other ethnic restaurants, but the Chinese was certainly the best known and less feared...
True, some persisted in saying that one of the dishes was rice with ants or dog meatballs, but once experienced the menu, you could relax and get assured that there was no risk of being sick.
Come on, we Italians are known to be a bit “Taliban” when it comes to food ....
As for other cuisines, at least in Rome, I remember there was a decent Japanese close to Piazza San Silvestro and a ridiculous Indian I don’t even remember the location of. I just remember that it was a below-the-stairs place somewhere. Dirty, small and smelly of garlic.
I learned that the standards of 'exotic' restaurants in Italy, is a good indicator of the level of integration and economic well-being that that particular ethnic group has achieved in our country. It is true that many tourists who come to Italy are much more adventurous than us italians when we go abroad and that they do not stress to find the restaurant offering their national cuisine, but are happy to plunge head-first into spaghetti, tortellini and saltimbocca .... Hence the need to offer a wider culinary landscape to the public becomes minimal, if not obsolete.
In addition, the quality and standards of an ethnic restaurant often reflect the purchasing power and the presence of that particular ethnicity. So there.
Maybe that's why years ago I remember that sad little Indian restaurant.
I wonder if things have changed now ....
However, this recipe for curry in one of its many variants, it’s really easy.
This recipe can be adapted to personal tastes and be more or less spicy, depending on the occasion.
What I present here is the curry recipe that belongs to my late mother-in-law Marlene, born in '43 in Calcutta during the British Raj. Marlene loved to cook and when she was in the kitchen, the house was always full of people. The curry is a dish made especially to be shared.
It tastes better that way....
So ok, you need:
- Extra Virgin olive oil
- 4 cloves garlic
- 1 onion
- 1 teaspoon paprika
- 1 teaspoon saffron or turmeric (cheaper ...)
- 1 teaspoon chilli powder (more or less according to taste ...)
- 1 piece of ginger the size of a thumb, chopped
- Some curry leaves (Optional. ..)
- 4 chicken breasts of average size
- 4 large potatoes
- 1 can of peeled tomatoes or passata (best)
- White yogurt (no sugar!)
Begin by peeling the potatoes into wedges, dry them and fry until golden brown in plenty of olive oil (but sunflower oil is also good.).
Put them aside on paper towels to cool.
In a pot large enough, you fry the onion in olive oil, finely sliced.
When the onion is brown, add the powders (the Indians call them 'masala') and cook for 5 minutes.
Add the garlic, ginger, curry leaves and half a glass of water. Cook for another 5 minutes.
Now add the chicken into medium sized pieces (already seasoned with salt), and sauté it into the pot for a couple of minutes.
When the chicken is 'sealed’ from all sides, add the tomato and cover everything with water up to three quarters of the pot.
Cover and cook for 30 minutes.
Before removing from the stove, add the potatoes prepared earlier, adjust the salt and cook for another 10 minutes, or until the potatoes are tender (they are precooked ....).
Before serving, you can mix in your curry the pot of white yogurt. It makes it more creamy. (Sometimes I even use coconut cream. Even more creamy and rich....).
Serve with white basmati rice, cooked according to the method of my post "Mostly Thai Salmon."
Buon Appetito, and let me know how it went!