Curried Chicken Salad

Ingredients for 8

• 4lbs boneless/skinless chicken thighs

• Madras Curry (or whatever curry you like - same curry should be added to the mayonnaise mixture)

• Fresh Thyme

• Sliced garlic

• Salt & Pepper

• 1 1/2 cups Mayonnaise

• 2 1/2 tsp curry powder (same as was used with the thighs)

• 1 Honey Crisp or Opal Apple, chopped

• 1/2 cup unsalted cashews, chopped

• 1/3 cup seedless grapes, cut into quarters

• 1/4 cup raisin (opt)

• 2 tsp Cider Vinegar

• Salt and Pepper, to taste

Directions

• Step 1

  Heat the sous vide bath to 149.9 degrees

• Step 2

  Remove any extra fat or cartilage from the thighs and sprinkle the inside with curry powder.

• Step 3

  Place a sprig of thyme and a few slices of garlic on the inside of each thigh.

• Step 4

  Season with salt & pepper.

• Step 5

  Roll up each thigh, smooth side out and season again with curry powder, salt, and pepper.

• Step 6

  Seal the thighs in a vacuum seal bag in a single layer.

• Step 7

  Place in the bath for 2 hours.

• Step 8

  Once done, let the thighs cool, then remove from the bag(s) and discard the liquid, garlic, and thyme.

• Step 9

  Roughly chop the thighs into cubes.

• Step 10

  Mix the mayonnaise, curry powder, apple, raisins (if using), cashews, grapes, and vinegar.

• Step 11

  Season with salt and pepper to taste.

• Step 0

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