Note: it's different from Penzey's.
The reason Penzey's is so expensive may be that it's about 2% saffron by weight. That's a lot.
The flavors will be different as well. "Curry powder" doesn't really have a definition.
But try it. The directions on the can are reasonable.
I bloom a tablespoon of it in a couple tbs of water for a few minutes, then add it to a tbs of hot evoo in a pan to fry for a little bit.
Then I drop in half an onion, cut into half-inch-thick, half-round slices (it's a textural thing in the final product). Actually, I drop in half of the half an onion. I let that cook for several minutes to just start to caramelize.
Then if I'm adding chicken, I add that and cook for a little bit, then add the rest of the onion and finish cooking the chicken. If I'm adding shrimp instead, I wait a little then add them both together and cook until the shrimp is perfect (about three minutes, turning once). It's about 4-6 ounces of chicken or shrimp.
Note: this is for one person. Multiply as appropriate and use a really big sautee pan so the meat can get to the bottom to cook right.
I serve it over white rice or saffron rice, and usually wish I'd made more.
--Blair
