277 — Sous Vide Curry Chicken Breast | Gronda
Volume 1 · Pasta Perfetto
| Amount | Ingredient |
|---|
| Chicken breasts | 4 |
| Curry powder | 2 tbsp |
| Coconut milk | 200 ml (¾ cup) |
| Garlic cloves | 3, minced |
| Fresh ginger | 1 tbsp, grated |
| Salt | to taste |
| Black pepper | to taste |
- Category: Carne
- Prep time: 10 min
- Cook time: 1 hr 30 min
- Total time: ~1 hr 40 min
- Servings: 4
- Difficulty: Medium
Instructions
- Season the chicken breasts with curry powder, salt, and freshly ground black pepper on all sides.
- Place the seasoned chicken in a vacuum-seal bag along with the minced garlic and grated ginger. Vacuum seal securely.
- Preheat a sous vide water bath to 145°F (63°C). Submerge the sealed bag and cook for 1½ hours.
- Remove the chicken from the bag and pat dry thoroughly with paper towels.
- Sear the chicken in a hot, lightly oiled pan for 1–2 minutes per side until a golden-brown crust forms.
- Meanwhile, warm the coconut milk in a small saucepan with any remaining juices from the bag. Season to taste.
- Slice the chicken and serve with the warm coconut sauce poured over the top.
Related Recipes
- [Baked Chicken with Fennel (#240)](../240_Baked_Chicken_Fennel.md)
- [Chicken Cream Leeks Mushrooms (#45)](../045_Chicken_Cream_Leeks_Mushrooms.md)
- [Turkish Curry Pasta (#34)](../034_Turkish_Curry_Pasta.md)
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.