Sous Vide Chicken Korma

This Indian-inspired dish, made by using the Anova Sous Vide precision Cooker, is full of amazing flavors. Just look at the list of ingredients.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:45

Recipe Time: 02:00

Temperature : 150F / 65.6C

Ingredients

• 2 tablespoons canola oil
• 1 onion, cut into small dice
• 2 tablespoons tomato paste
• 1 tablespoon kosher salt
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon garam masala
• 1 tablespoon yellow curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon red pepper flakes
• 1 teaspoon freshly ground black pepper
• 1 cup heavy cream
• 1 cup Greek yogurt
• 1/2 cup cashews
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
• Fresh cilantro, for serving
• Steamed rice, for serving (optional)

Directions

1. Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
2. Heat the oil in a large non-stick skillet over medium heat. When the oil is shimmering, add the onions and cook, stirring frequently, until softened and lightly browned, about 5 minutes.
3. Add the tomato paste, salt, ginger, garlic, garam masala, curry powder, cinnamon, cumin, turmeric, coriander, red pepper flakes, and pepper. Continue to cook, stirring constantly, until aromatic, about 2 minutes. Remove from the heat and let cool for 5 minutes.
4. Transfer onion mixture to a food processor or blender. Add the cream, yogurt, cashews, lemon juice, and honey. Process until smooth, about 1 minute.
5. Combine the pureed sauce with the chicken in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving bowl and garnish with cilantro. Serve with rice, if desired.