Sous Vide Chicken Korma

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Christina Wylie

Koh Samui Thailand

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, ...

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This is a sous vide version of the curry house staple chicken korma. This recipe saves you time, too, because it uses a korma curry paste, which also means you don’t have to buy bags and bags of herbs and spices, which if you don’t cook Indian food regularly, will inevitably sit for years in the back of the cupboard. The chicken is extra juicy and tender, the curry is creamy and delicious, and it doesn’t even take that long to make – what are you waiting for?
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Ingredients for 2

  • 4 tablespoons tandoori paste

  • 2 tablespoons ghee or olive oil

  • 4 boneless, skinless chicken thighs, sliced into bite-sized pieces

  • 1/2 onion, roughly chopped

  • 1 clove garlic, minced

  • 1 teaspoon minced fresh ginger

  • 3 tablespoons korma curry paste

  • 1 1/4 cups (300 ml) heavy cream

  • 4 tablespoons ground almonds

  • 1 tablespoon sliced almond flakes, toasted, for serving

  • 1 tablespoon chopped fresh cilantro, for serving

  • Steamed rice, chapatti, and lime pickle, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).

  • Step 2

    In a medium bowl, combine tandoor paste with 1 tablespoon ghee. Add chicken and mix to coat.

  • Step 3

    Transfer the chicken to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 1/2 hours.

  • Step 4

    About 10 minutes before the chicken is finished, prepare the sauce: Melt the remaining tablespoon ghee in a large saucepan over medium-high heat. When the ghee is shimmering, add the onion. Cook until softened, 3 to 5 minutes.

  • Step 5

    Add the garlic and ginger and garlic continue to cook until aromatic, about 1 minute. Add the korma paste and continue to cook for 2 minutes. Stir in the cream and almonds and bring to a gentle simmer. Remove from the heat and cover to keep warm.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and discard any remaining cooking liquid.

    • Step 1

      Transfer the chicken to the sauce on the stove and stir to combine. Transfer to a serving bowl and garnish with sliced almonds and cilantro. Serve with steamed rice, chapatti, and lime pickle.

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149.9 F / 65.5 C Recipe Temp
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