Sous Vide Chicken Korma
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 6
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)
Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
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.
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.
Transfer onion mixture to a food processor or blender. Add the cream, yogurt, cashews, lemon juice, and honey. Process until smooth, about 1 minute.
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.
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.