Curry Pumpkin Crostone with Aia Chicken

Method

1. Prepare the aromatics: thinly slice garlic, ginger, and fresh chili pepper. Divide into two equal portions: one for the pumpkin curry and one for the spicy greens.
2. For the pumpkin curry: In a pan with a drizzle of olive oil, sauté half the sliced garlic, ginger, and chili for 2–3 minutes over medium heat, without browning.
3. Add the peeled and diced pumpkin to the pan. Stir and cook for a few minutes, then add the curry powder and toast it slightly. Season with salt and pepper.
4. Pour in enough coconut milk to almost cover the pumpkin. Bring to a gentle simmer and cook for 15–20 minutes, until the pumpkin is tender and the sauce thickens.
5. For the chicken: In a separate pan, heat a little olive oil over high heat. Add the Aia chicken strips and sear until golden on one side, then turn them over.
6. Add a bay leaf, breaking it to release its aroma. Season the chicken with salt and pepper, then deglaze with white wine. Reduce the heat and let it cook for 10–12 minutes until the chicken is tender.
7. For the bread: Slice two thick slices of durum wheat bread. Brush with olive oil, season with salt and pepper, and grill on a hot griddle or pan until golden and crispy on both sides.
8. For the spicy greens: In a small pan with olive oil, sauté the remaining garlic and chili slices. Add the pre‑boiled greens (or raw if in a hurry), toss quickly, and season with salt.
9. Assemble the crostones: Spread a generous amount of the pumpkin curry on each slice of grilled bread. Top with the chicken strips and some of the spicy greens. Serve immediately.