"A quintessential harmony of flavours that seamlessly blend with each other, pan-seared chicken with curry honey pumpkin puree is a dish that is bound to make you crave for more! A signature dish on the menu at restaurants of islands resorts such as The Nautilus Maldives, it is well worth ordering or even making yourself. The key is the curry honey pumpkin puree with its flavour fusions that complement the chicken and the other ingredients."
Pan-Seared Chicken with Curry Honey Pumpkin Puree
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- Recipe Card
Prep time: 30mins
Cook time: 45mins
Serves or Makes: 3
Recipe Card
ingredients
- 90 gram Chicken Breast
- 7 gram Mushroom
- 8 gram Mashed Herb
- 6 gram Potato Mille Feuille
- 4 gram Sun-Dried Tomato Crust
- 10 gram Curry Honey Pumpkin Puree
- 15 gram Lollipop Croquet
- 5 gram Salt
- 15 gram Butter
- 4 gram Black Pepper
- 3 gram Thyme
- 10 gram Chopped Garlic
- 100 gram White Onion
- 200 gram Pumpkin
- 5 milliliter Extra Virgin Olive Oil
- 12 milliliter Chicken Jus
- 20 milliliter Cooking Cream
- 50 milliliter Honey
- 700 milliliter Vegetable Stock
Method
Step 1
Heat the pan, add butter and then cook the onion slowly
Step 2
Add garlic and cook it gently, then add the pumpkin and the vegetable stock
Step 3
After the pumpkin is cooked, add honey and remove from the range and blend until it becomes a smooth puree (these steps are for the curry honey pumpkin puree)
Step 4
Make the herb mash pipe in the mould and keep in the freezer for around 10 minutes
Step 5
Crumb the lollipop croquet and fry until it reaches a golden brown colour
Step 6
Peel the potato and slice with a mandolin with 1mm; arrange it layer by layer
Step 7
Cut with the mould round in shape and deep-fry the potato mille-feuille until it is cooked
Step 8
Slice the mushroom and sear it
Step 9
Blend the pumpkin puree and add honey; blend the whole curry spice and keep on the side until the chicken is ready
Step 10
Cook the chicken in sous vide until internal temperature reaches around 62 degrees with salt, pepper, butter, garlic, and thyme
Step 11
Cook the chicken in sous vide until internal temperature reaches around 62 degrees with salt, pepper, butter, garlic, and thyme