Specialty of the house redaktora Daniela Passenta
(proportions on 4-5 people)
…It is a dish that is incredibly easy to prepare, yet so surprising, that while eating it is difficult to guess, what are some of its ingredients:
1 chicken, 1,5 l of fresh milk, 10 a dag of butter or margarine, 8-10 pieces of potatoes, 1 a head of garlic, 6 spring onions or 3 medium onions, 1 tablespoon of curry, salt, sugar, pepper
Peel and chop the onion and garlic, Peel the potatoes and leave them whole. Melt the butter in a deep pot (or margarine), we throw in chopped onion and garlic, then turn it golden brown. When the onion turns golden, Put the chicken whole or divided into four parts and fry it briefly. After a while, add potatoes and pour milk straight from the bottle, so that it covers the contents of the pot. Pour a tablespoon of curry, a small teaspoon of sugar and salt and cook over low heat for approx. 45 minutes to 1 hours. Cooking must be completed, when the chicken is tender, and the potatoes are not overcooked yet. It always works, when we have potatoes of one kind, but even if some potatoes fall apart, the effect will not be wasted. It is served on the table in a pot or in a vase with a spoon. For the first course, eat chicken and milk broth with taste, quite thick, to drink it without additives, but you can add salty sticks, noodles and even poured noodles. For the second course we have chicken with potatoes boiled in milk and curry. Plus lettuce or mild cold vegetables, e.g.. asparagus (after spicy broth, there will be no fans of spicy additions). I have checked many times, that the dish makes an impression on the guests. Nobody's guessing, that broth, it's just milk. And when the revelers find out, that the main spice is curry - the conversation goes to distant Asian countries, on "what are they eating there and is it true, that the knot is edible”, which guarantees a lively conversation at the table. This, in turn, is the ambition of every host, because nothing spoils food like boredom.
The recipe for a chicken in curry comes from the Hindu spheres of ^ Vietnam. It is a highly cosmopolitan dish, because neither potatoes, nor the milk, nor curry are on the Vietnamese menu. They are all imported ingredients. So we are in a much better position, because we are only missing… names. This dish has no name. I can't give her my name, though at least this was the way I could make history. Unfortunately, I am not the creator of this recipe, and I only announce it in the country, as Queen Bona once known, vegetables known as Italian.
PS. I warn you, that the stain on the tablecloth from the above dish cannot be lured out by any treasures!
