Curries always seemed like exotic and complicated dishes until I started cooking them. While some curries can be very involved, especially if you make your own curry pastes, there are many fast and easy ways to make curry at home. Many excellent bottled curry pastes can be found at most supermarkets and using sous vide to cook the meat removes another step from the process.
For this dish you first cut up the chicken breasts, season them, and cook them sous vide for a few hours until they are done. While they are cooking you make the curry sauce separately and then combine the two before serving.
This sous vide green chicken curry has a nice balance of heat and sweetness. You can add more or less curry paste to adjust the heat or add some cayenne or Bird's Eye pepper to spice it up. I normally serve this with a pile of white rice on the side to absorb a lot of the sauce and some na'an if I have it.
One of the nice things about this easy to make curry is that you can easily tweak the recipe to make many different variations. You can substitute the green curry paste for red curry paste, Panang curry paste, or even make your own. Sous vide chicken curry is very versatile!
You can also use whatever vegetables you have around. This sous vide chicken curry is also great with pea pods, green beans, bamboo shoots, and bell peppers. And stew beef, cut up pork chops, or even shrimp make great meats to add to the sous vide curry.
Once you know the basics of making a curry it is very easy to tweak it anyway you like. Just have fun with it and taste as you go!
If you would like more information about the modernist techniques, ingredients, and equipment used in this recipe you can check out the following.
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Preheat a water bath to 148°F (64.4°C).
Sprinkle the chicken breasts with the garlic powder, onion powder, and salt and pepper. Place in the sous vide pouches and seal. Put in the water bath and cook for 1 to 4 hours. For more information about the cooking range you can read my detailed article about why is there a range in sous vide cooking times.
Heat a pan over medium heat. Add the onion, garlic, and carrots and stir fry for about 5 minutes. Add the ground cumin and curry paste and stir constantly for about 1 minute. Add the coconut milk and water and bring to a boil. Add the broccoli and mushrooms then turn down the heat and simmer for 10 minutes. If the sauce becomes too thick you can add more water or some chicken stock.
Take the sous vide chicken breasts out of the pouches and add to the curry. Just before serving stir in the baby corn, fish sauce, lime juice, and honey.
The sous vide chicken curry is great when served on top of white or fried rice and garnished with cilantro leaves. I also love to serve it with crusty bread or na'an for soaking up the curry.
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