Sous Vide Chicken Korma

(3)

Barbara Freda

Charlotte NC

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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I typically take the cheater’s way out and buy jars of korma sauce for a quick family meal, but here I use my own ingredients to make a quick pan sauce after searing the sous vide chicken breasts. The resulting dish was a real winner, with a sauce that has far more body and texture than anything that comes from a jar.
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Ingredients for 4

  • 1/2 medium onion, roughly chopped

  • 2 scallions, roughly chopped

  • 10 sprigs fresh cilantro, plus 2 tablespoons chopped

  • 1 inch fresh ginger, peeled and roughly chopped

  • 1 clove garlic, peeled

  • Salt and freshly ground black pepper

  • 1 pound boneless, skinless chicken breasts

  • 1 tablespoon unsalted butter

  • 1 teaspoon garam masala

  • 1/2 teaspoon ground turmeric

  • 2 cups cooked cauliflower florets

  • 1 cup frozen peas and carrots, thawed

  • 1 cup unsweetened coconut milk

  • 3 tablespoons ground cashews

  • 1 tablespoon tomato paste

  • Juice of 1/2 lemon

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 147ºF (63.4ºC).

  • Step 2

    Pulse onion, scallions, cilantro, ginger, and garlic in a food processor until vegetables form a paste. Season with salt and pepper. Spread half of the paste over the chicken breasts. Reserve remaining paste.

  • Step 3

    Place chicken breasts in a large zipper lock bag in one single layer. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 1 1/2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels. Reserve any remaining cooking liquid.

    • Step 1

      Melt butter in a large skillet over medium-high heat. When the butter stops foaming, add the chicken and sear until golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm.

    • Step 2

      Return the skillet to medium-high heat. Add reserved onion paste, garam masala, and turmeric. Cook, stirring constantly, until fragrant, about 1 minute.

    • Step 3

      Stir in cauliflower, peas and carrots, coconut milk, cashews, and tomato paste. Bring to a boil and stir in reserved cooking liquid. Remove from the heat. Stir in lemon juice and 1 1/2 tablespoons of the chopped cilantro. Season to taste with salt and pepper.

    • Step 4

      Pour sauce over chicken breasts and garnish with remaining 1/2 tablespoon cilantro. Serve.

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147.2 F / 64 C Recipe Temp
Recipe Time
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