Curried chicken with a rice mould and Grana Padano

Druckbare Version
Curried chicken with a rice mould and Grana Padano


. Schwierigkeitsgrad: Schwierig . Menge: 4 Personen . Zubereitungsdauer: 1 hour and 15 minutes . Vielfalt: Reis


This recipe is taken from the Crossroad Project, that was created to promote  Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.


100 gr Grana Padano 
50 gr Mascarpone
1 l extra virgin olive oil from Garda for frying 
750 gr chicken pieces 
250 gr large potatoes 
500 ml chicken broth 
15 gr sugar 
3 dried chili peppers, seedless and chopped 
5 gr fresh ginger, chopped 
100 gr chopped onion 
10 gr curry-scented oil 
15 gr flour 
100 ml milk 
2 gr glutamate 
150 gr rice 
Salt to taste


Rinse the pieces of chicken. Peel and cut the potatoes into 4 cm. pieces. Heat the oil in a wok, fry the chicken till done. Take it out, dry it and set it aside. Fry the potatoes on a medium heat till done and set them aside.
Bring the chicken broth to a boil with sugar and glutamate, add chicken and potatoes. Adjust with salt. In another wok, heat 150 ml of olive oil, add chili pepper, ginger, onion and the curry-scented oil. Sauté till everything till golden and crispy, then add to the chicken. Move to a baking-dish, cover with broth and finish cooking with steam.
Arrange the chicken and the potatoes in a platter, dissolve the flour in 5 gr of oil on the stove, being careful not to let it burn; add the strained chicken broth, Mascarpone, milk and whisk till you have a cream. Coat the chicken with such cream and serve with boiled rice, seasoned with Grana Padano.