Sous Vide Chicken with Roti and Curry Dipping Sauce


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 great dish that you can eat with your hands. Crisp roti breads with moist chicken breast are served alongside a spicy Thai curry dipping sauce. You can choose to either dip the roti and chicken into the sauce separately, or wrap up the chicken pieces in the roti and dip the whole thing in there.
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Ingredients for 2

  • 1 (12-ounce) boneless, skinless chicken breast

  • Salt and freshly ground black pepper

  • 4 tablespoons extra virgin olive oil

  • 1/2 cup coconut milk

  • 1 tablespoon Thai red curry paste

  • 2 teaspoons freshly squeezed lime juice

  • 2 teaspoons soy sauce

  • 2 teaspoons fish sauce

  • 2 teaspoons honey

  • 2 prepared roti breads


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 2

    Season the chicken with salt and pepper. Place in a medium zipper lock bag with 2 tablespoons olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour and 15 minutes.

  • Step 3

    A few minutes before the chicken is finished, prepare the curry sauce: Combine the coconut milk and curry paste in a small saucepan over medium-high heat. Cook, stirring constantly, until aromatic, 30 seconds to 1 minute. Immediately pour into a medium bowl.

  • Step 4

    Add lime juice, soy sauce, fish sauce, and honey. Stir to combine. Transfer to a serving bowl and set aside.

    • 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. Discard cooking liquid.

    • Step 1

      Heat 1 tablespoon olive oil in a medium non-stick skillet over high heat. When the oil is shimmering, add the chicken and sear until golden brown on both sides, about 2 minutes. Transfer to a cutting board.

    • Step 2

      Return skillet with to medium-high heat and add remaining tablespoon olive oil. When the oil is shimmering, add the roti bread and cook until browned. Slice into quarters.

    • Step 3

      Slice the chicken into thin pieces. Serve with the curry sauce and roti.

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140 F / 60 C Recipe Temp
Recipe Time
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