This idea came from… Wait, I’m gonna let you guess…
Why yes, it was Bon Appetit magazine! But I only used it for inspiration this time, the recipe is entirely mine. I should just rename this blog “Bon Appetit-Inspired Recipes by Sasha.”
Also, note this beautiful, asymmetrical serving dish, which was another part of my birthday present. My friends sure do know me well.
(Yield: 4 servings)
2 tbsp vegetable oil
1 small yellow onion, diced
3 garlic cloves, minced
1 orange bell pepper, diced
1/2 tsp cumin
1 heaping tsp yellow curry powder
Cayenne pepper, to taste
1 15 oz can pumpkin puree
2 1/5 c chicken stock
1 13 oz can coconut milk
1 chicken breast, thinly sliced
A generous pinch of saffron (soaked in 2 tbsp water 10 min prior to use)
Chopped scallions for garnish
Cooked white rice
Procedure: Heat oil in heavy-bottomed pot or Dutch oven over medium-low heat. Add onion, pepper and garlic with a pinch of salt. Saute, stirring frequently, for 10 min. Add stock, pumpkin, curry, cumin and cayenne, and bring to a simmer. Cover loosely with lid and simmer for 5 min. Then take off heat and puree with immersion blender (or food processor, with the chute left open!) until smooth. Return to heat and add coconut milk. When it’s back at simmering point, taste and re-season if necessary. Then stir in chicken and saffron (in its water). Cover loosely and simmer for 10-12 min, until chicken is cooked through, stirring occasionally. Turn heat off and re-season again if necessary. To serve: ladle into bowls and top with rice and scallions.
I’m quite proud of myself for executing this dish perfectly on the first try, considering I’ve never made curry before. I’ve also done some research since my first saffron run and concluded that it should be soaked in a little water 10 minutes prior to use to better release the bright orange color and slightly metallic flavor.
Final words: This dish is easy to make and the flavors and textures are maaahrvelous. Try it!