I’ve made quite a few recipes using my Sous Vide Supreme. The thing I really like most about it how I can cook meat to a perfect doneness by leaving it in the water bath all day while I go out enjoy whatever else needs to get done.
Today I prepared a couple bone-in chicken breasts with some Jamaican yellow curry powder and placed them in the Sous Vide at 175 degrees before leaving the house. We spent the early part of the day at a coworker’s house. She and her husband do a yearly help a family out during the holidays. This year it was a mother with four kids and coincidently two of the kids were twin 7 year olds. So it was great shopping with our twin boys Saturday to find something for the twin girls and the rest of the family.
Meanwhile at home the chicken cooked for a good 5 hours before we arrived back after wrapping gifts and getting some other Christmas shopping done.
This recipe is pretty simple and you can keep it really simple by cooking the chicken and serving it with rice and vegetables. The chicken came out ready to serve done, but I wanted to make more of a curry soup.
2 bone-in chicken breasts, skinned removed
4 tablespoons curry powder
3 tablespoons peanut or olive oil
3 tablespoons soy sauce
1 small onion, half moon slices
4 large brown mushrooms, rough chop
1/2 head cauliflower, rough chop
1 large carrot, cut into 1/4″ rounds
3 cups chicken stock
Cook the chicken in the SousVide Supreme for 4-5 hours at 175 degrees. Seal the chicken in the vacuum sealer first and sprinkle with 2 tablespoons of curry powder. Drop into water bath and cook.
Remove the chicken when done. It will easily separate from the bone and then rough chop. Meanwhile heat the peanut oil in a pan with the onion on medium-high heat for 5 minutes. Then add the cauliflower, carrot and chicken also add the rest of the curry powder. Cook for 2 minutes and then add the soy sauce and chicken stock. Let the mixture cook for 5 minutes to combine adding the mushrooms in the last minute.
Serve in a bowl with a small bowl of Jasmine or brown rice on the side.