Sous Vide Chicken with Roti and Curry Dipping Sauce

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

Directions

• 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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