Sous Vide Chicken with Roti and Curry Dipping Sauce

This is a great dish that you can eat with your hands. Crisp roti breads with moist chicken breast are served alongside a spicy Thai curry dipping sauce. You can choose to either dip the roti and chicken into the sauce separately, or wrap up the chicken pieces in the roti and dip the whole thing in there.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 01:15

Temperature : 140F / 60C

Ingredients

• 1 (12-ounce) boneless, skinless chicken breast
• Salt and freshly ground black pepper
• 4 tablespoons extra virgin olive oil
• 1/2 cup coconut milk
• 1 tablespoon Thai red curry paste
• 2 teaspoons freshly squeezed lime juice
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons honey
• 2 prepared roti breads

Directions

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
2. Season the chicken with salt and pepper. Place in a medium zipper lock bag with 2 tablespoons olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour and 15 minutes.
3. A few minutes before the chicken is finished, prepare the curry sauce: Combine the coconut milk and curry paste in a small saucepan over medium-high heat. Cook, stirring constantly, until aromatic, 30 seconds to 1 minute. Immediately pour into a medium bowl.
4. Add lime juice, soy sauce, fish sauce, and honey. Stir to combine. Transfer to a serving bowl and set aside.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry. Discard cooking liquid.
2. Heat 1 tablespoon olive oil in a medium non-stick skillet over high heat. When the oil is shimmering, add the chicken and sear until golden brown on both sides, about 2 minutes. Transfer to a cutting board.
3. Return skillet with to medium-high heat and add remaining tablespoon olive oil. When the oil is shimmering, add the roti bread and cook until browned. Slice into quarters.
4. Slice the chicken into thin pieces. Serve with the curry sauce and roti.