No, nothing here made with that sous vide technique I was wondering about yesterday. Just a simple preparation of last night’s yummy meal (vegans, forgive me!).

This was the result as served, hopefully to provide some incentive.

If you click on the photo, you’ll be magically transported to a series of pictures showing this meal in progress.

I know that I’ve probably shared a similar recipe before, but a little repetition never hurts!

So I stared by chopping a medium onion and starting it cooking in one our our rescued cast iron frying pans. The goal here is go get the onion to cook and brown without burning. This usually takes 15-20 minutes, stirring frequently, and almost constantly towards the end, to try to prevent or minimize burning. The result is a batch of caramelized onions that will provide a rich base for your curry.

When the onions are almost ready, I add in some chicken to brown. You can use other meats. I’ve done only limited experiments with a vegetarian version, but haven’t yet gotten results that I’m happy with.

While the chicken is browning, I added lesser ingredients. Garlic, raisins, lemon juice, fresh ginger, hot peppers, curry powder (I used Penzey’s Vindaloo), and then some liquid of your choice (water, broth, white wine, etc). When all the basic ingredients are there, cover and let simmer for a while, until the chicken is ready to fall apart and the curry sauce is rich and fragrant.

This time I added in a few mushrooms in the final stage, mainly because they were inexpensive when we wandered through the neighborhood supermarket earlier in the afternoon. Sometimes I’ll add carrots of potatoes, but didn’t this time around.