Sous Vide Chicken Korma

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)

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 150°F (65°C).

• Step 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.

• Step 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.

• Step 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.

• Step 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

• Step 0

  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.

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