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.

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This Indian-inspired dish, made by using the Anova Sous Vide precision Cooker, is full of amazing flavors. Just look at the list of ingredients.
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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)


  • 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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150 F / 65.6 C Recipe Temp
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