SULMTALER das Original
Imperial chicken Autochthonous Pride Fine Recipes

Sulmtaler with Coconut-Pumpkin Curry

Recipe by Harald Brunner

Serves four people

1 Sulmtaler chicken
1 twig of rosemary
1 twig of thyme
1/8 lit of corn oil
1 tablespoon of soy sauce
1 teaspoon of oyster sauce
1/8 lit of chicken stock

Pumpkin-Coconut Curry:
1 onion (chopped)
2 cloves of garlic (chopped)
1 small ginger root (chopped)
2 teaspoons of red curry paste
¼ coconut milk
250 gram of pumpkin (cut into cubes)
2 small jalapeno peppers
2 heads of pak choi (cut into quarters)

1 teaspoon each of cilantro, lemongrass, kurkuma, mustard seeds, chilli, star anise

Cooking instructions:

1) Pound ingredients for marinade in mortar
2) Mix with 3 Tsp of olive oil and 1 Tsp of Ketchup and cover Sulmtaler chicken thoroughly
3) Season chickens cavity with curry-salt and chopped rosemary and thyme
4) Preheat oven to 120 Centigrade and roast chicken for 40 minutes
5) Roast for another 35 Minutes at 160 Degrees
6) Heat corn oil and add chopped onion, garlic and ginger
7) Add pumpkin
8) Stir in curry paste and add coconut milk
9) Cut jalapenos in half, remove seeds, chop into very small pieces and add to curry.
10) Remove chicken from oven, cut into pieces, cut breast and legs into halves
11) Add chicken pieces to coconut curry and simmer for another 10 minutes
12) Fry quartered Pascoe in a pan, add soy sauce and oyster sauce, then chicken stock, simmer for a little
13) Arrange Sulmtaler on a white plate and garnish with Pakchoi
14) Serve with Basmati rice

Please notice: Temperature and roast time depend on size of oven and chicken


Natural Park

Naturpark Südsteirisches Weinland

The Sulmtaler's homeland - Natural park, Southern Styrian wine country.

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Sulmtal Sausal

Region Sulmtal Sausal

Region Sulmtal Sausal - the Sulmtaler's homeland.

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