Chicken Curry in a Hurry

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Ya’ll know we’re not big fans of cheating here on Endless Simmer, but when it comes to curry, who has days to wait for that deliciousness? Guest writer Megan Sullivan offers up a quick tip for your curry fix.

A good curry uses several different spices that you blend together by hand, and can take several hours to prepare. However, there is a quick way to make a great curry that tastes like you spent hours slaving over a hot stove.

Traditional Indian cooking uses a clarified butter called ghee, which imparts a velvety texture to the sauce. You can mimic the effects of ghee by combining extra virgin olive oil with regular butter.

Quick Chicken Curry

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Sous-Vide Adventures: Don’t Be Chicken Edition

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Sous-vide: it’s not just for beef (or cookie dough). In today’s guest post from Cuisine Solutions, learn how the Top Chef-y cooking method can take chicken to the next level too.

Sous-vide, for all its culinary upsides, is uniquely suited for the tender preparation of meat dishes. Spare ribs, lamb shanks, and beef tenderloin have become universal staples for the culinary method, with the combined impact of ease of preparation and flavor enrichment making red meat an ideal candidate for going under the vacuum.

That being said, sous-vide is superbly suited for those looking toward the lighter side of the meat spectrum. Chicken, rightly or wrongly, is generally held as meat better suited to holding its sauce than holding its own.

You’d be hard pressed to find a foodie or seasoned chef who’d argue that Kobe beef requires a slathering of steak sauce, but serving chicken alone is a much rarer proposition. Whether you’re including the world’s most common poultry in a curry dish, as the staple of a pasta preparation, or with a Mediterranean-style tomato base, the chicken itself is hardly ever the sole focus.

Sous-vide, with its culinary basis in steeping meat in its own sauces, is a superb choice for those looking to create especially rich chicken dishes. Whether you’re shooting for a chicken korma dish or something more conventionally Italian in its inspiration, a competent chef would tend to improve the final product by wrapping it as a sous-vide preparation beforehand.

Even relatively simple Italian (or Italian-American) preparations like Chicken Margherita or Chicken Marsala are deeply indebted to the flavorful additions that their sauces bring. Chicken, whether prepared with light sauce or a heavier base, only gains a deeper character when it has time to absorb in its accompanying flavor.

As a starting point for the more adventurous chef, give something South Asian a spin. In my never-humble opinion, chicken is the meat best suited for curry dishes, and sous-vide’s flavor-enhancing impact on sauces makes it a natural go-to for curry preparation.

It also helps cut away a lot of the mess that might go into whipping up a chicken dish right on the spot—just remove the bag contents right into your slow cooker, and you’re only minutes away from having a hearty curry dish right at your fingertips.

So go wild (within reason) and swap a lot of unnecessary prep hassle for something that brings a deeper character to your chicken.

How To Sous-Vide Your Chicken

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The Chicken or the Egg?

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Which came first, the chicken or the egg? Sure, we”ve all pondered the question but at the end of the day—who gives a damn? Regardless, they are both delicious. Of course, they are even better when fried and breaded. There are few people I know (meaning I know few vegetarians) that do not enjoy a fried egg or chicken. So, my girlfriend realized she could please anybody (that matters) by combining a fried egg and chicken in a dish. Bonus: she added some greens and can call it salad and healthy.

The girlfriend always cringed when I ordered my fried eggs at the diner, but that”s all changed thanks to this new concoction. The dish has a balance of texture—tender, juicy chicken, crispy arugula and asparagus, and a savory runny egg that acts as the perfect dressing. Onward to the flavor: the breaded chicken offers a solid foundation for the pseudo-salad with Italian seasonings. Next, the “salad” portion of the dish includes the peppery arugula, refreshing asparagus, and lemon juice finishes it off with a surprisingly perfect balance. Finally, the dish is crowned with a fried egg (or runny egg, dippy egg, whatever you choose to call it). Break the egg and enjoy the savory flavor of the fried egg in every bite.

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The Endless Road Trip: Colombia–It’s More Than Just Coffee!!

Editor’s Note: Colombian-born, Oklahoma-educated, lover of avocados…sounds like an ES-er! Please welcome our newest contributor, Cyborg.

I know, I know, you’re probably thinking: “There’s more to Colombia than coffee (and drugs and violence)—say whaaa?” to which I say “Damn the media AHH!!” but there is. From a Colombian foodie to you, let me open your mind to a new world of opportunities and deep-fried dreams.

First of all, let me get this off my chest and I’m sorry for what I’m about to do but the world needs to know: America has robbed its people of avocado greatness. Last time I was in Colombia I decided to take photographic proof of what the real deal is so voilà. Buenos dias, avocado the size of my face!

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OK, now that I’ve set the record straight, let’s get serious. Here are four can’t-miss Colombia foods.

1. Arepa Rellena

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Where do I even start?  Imagine a corn patty that you stuff with eggs, cheese, shredded beef, and/or chicken and pretty much anything your heart desires; and then you deep fry it in heavenly oil. The result? Oh Em Gee you wanna call this place your new home. Not convinced? Spread some suero costeno on that puppy and it’s a first class ticket to foodtopia. Suero costeno is the Colombian version of sour cream but it tastes more like cream cheese, which gives it that perfect amount of slight acidity that makes you go NOM!

2. Plantain Platters

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Now, on to some serious food for thought. What in the world is better than fried chorizo, spicy guac, thick bacon and meaty chicharrones??? ALL of the above served on a dish made of deep fried plantain is the correct answer!! Yes, this happens and it’s glorious!!!!!

Also, note the bean dip and hot sauce dip on the side cause–duh, who doesn’t wanna dip all of this stuff in hot sauce and beans? Man, if this doesn’t make you wanna book a ticket right meow, I know what will, and the answer is: Ajiaco.

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Super Snacks: Buffalo Wing Pizza

buffalo wing pizza

Decisions, decisions, decisions. They’re tough. Like, should I serve pizza or wings at the big game? Well, we’re here to solve at least that one for you.

Six-time world champion pizza chef (that’s a thing!) Bruno DiFabio is here to share the wonders of, yes….Buffalo wing pizza. BRING IT.

Bruno diFabio’s Buffalo Wing Pizza 

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Endless Sandwiches: Spicy Chicken Avocado Pretzel Panini

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Sometimes you need dinner in 20 minutes. This is what I turn to. Sacrifice time, not flavor.

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Spicy Chicken Avocado Pretzel Panini

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