Last Friday after putting in a long day reading, writing and talking about food (yes, tough life :-)), we both realized we hadn’t planned anything for dinner. We have been playing with our not so new anymore water oven and have been sousviding (Yes, I am using the term sous vide as a verb.) most every day. Meat, chicken, fish, vegetables . . . you name it, we have been pretty much sousviding it. But here it was almost 7:00 with nary a plan for dinner. Too late to start sousviding from scratch and all the rest of the meat, chicken or fish were all frozen. And we sure didn’t want to start eating dinner at 10.
I opened the freezer hoping I would come up with some sort of creative concoction that wouldn’t take too much time.
I found two bags of chicken breasts that we sousvided the previous week. One with a curry base and Indian flair and the other more basic with a heavy garlic flavor. (Sometimes we just toss in different spices just see what would come out. . .we haven’t been disappointed yet.) Since the water-oven was on (we had been cooking a chuck roast for the prior 24 hours but still wasn’t quite ready yet), I dropped the chicken in the water-oven to thaw out. I also tossed in a bag of sousvided mushrooms I found tucked away under the chicken from the freezer. I wasn’t quite sure what they were flavored with but figured no matter what it was they would be tasty. (On a side note. . mushrooms have been one of our absolute favorite vegetables to sousvide. Keep them whole or cut in half. . .fantastic no matter what you season them with.)
A great start but definitely not enough.
I threw 2 cups of rice into the rice cooker figuring it would all finish up about the same time.
Meanwhile, I chopped and diced one large onion and started sauteeing it in olive oil on a medium flame. Next came the 4 cloves of minced garlic along with a tablespoon of butter. The onions and garlic set off such a pleasing aroma I was getting impatient. About 20 minutes later the onions, garlic & rice were done and the chicken and the mushrooms were all thawed out and ready to go.
In the pan with the onions and garlic went the chicken, mushrooms and rice while mixing it all together so all the flavors would begin to blend together. But the topper to this was a new spice we just started to carry in the store called Kashmiri Saffron Curry Powder. It is a great blend of classic curry flavors like cardamom, cumin and chile with the added extra bonus of the elegant flavor of saffron. I topped off the dish with 2/3 of a tablespoon of the Kashmiri Saffron Curry Powder, mixed it all in and took it off the stove.
Voila!! An absolutely delicious, quick, creative and more importantly, a uniquely tasty dish that took approximately 30 minutes from start to finish. It smelled amazing. The whole kitchen smelled amazing. Sadly, we got so excited and we were pretty darn hungry by that time, we both dove right in without stopping for a chance for a photo-op. Next time for sure.
The recipe is really pretty simple:
1 lb chicken (breast or thighs) cut into cubes
2 cups basmati rice
1 lg onion, diced
4 cloves garlic, minced
1 tbsp butter
3/4 tbsp Kashmiri Saffron Curry Powder
(As I mentioned, we used previously sousvided chicken and mushrooms. So if you don’t have chicken already prepared, I would just sautee it along with the mushrooms, onions and garlic all together with Indian themed spices such as curry, cardarmon, cumin etc. which will add a little extra time.)
1. Prepare 2 cups of basmati rice in a rice cooker or stove top
2. Sautee onion in olive oil until onions start to get soft
3. Add minced garlic and butter and sautee until you get the flavor and consistency you want
4. Add chicken, mushrooms and rice and stir until well blended.
5. Top with Kashmiri Saffron Curry Powder and stir.
Servings: 2 (if you are very hungry . . and we were very, very hungry!!)