Courtesy of Tony Fong
- 2 chicken breasts (on bone, with skin*)
- Coarse salt to taste
- White pepper to taste
- 2 tablespoons (30 ml) vegetable oil (divided use)
- 4 to 5 coins (slices) fresh ginger, peeled (divided use)
- 2 cups (480 ml) prepared curry or masala sauce
- 2 ripe plum tomatoes, quartered
- 5 or 6 sprigs fresh cilantro, chopped
- Cooked basmati rice and naan (for serving)
- Preheat the SousVide Supreme to 140F/60C.
- Remove skin from breasts and de-bone them; reserve the skin and bones.
- Season the chicken fillets with coarse salt and white pepper on both sides. (Season the reserved skin and bones as well.)
- Put the breast fillets into a small (quart/liter) cooking pouch, along with a tablespoon of the oil and two of the ginger coins, and vacuum seal.
- Submerge the pouch in the water oven and cook for at least 45 minutes (or up to 2 hours.)
- Meanwhile, in a saucepan over medium heat, brown the chicken skin and bones in a tablespoon of oil, about 5 to 10 minutes.
- Add the curry sauce and simmer for another 15 minutes.
- Julienne the remaining coins of ginger, cover with a damp paper towel, and set aside.
- When the chicken fillets are done, remove them from the water oven, let rest briefly.
- Open the pouch and drain any accumulated juices into the curry sauce; stir to combine and simmer for 2 to 5 more minutes.
- Cut the breast fillets into half-inch (1.3 cm) pieces and center them on a warm serving plate and surround the chicken with the quartered tomatoes.
- Strain the curry sauce through a mesh strainer over the chicken; discard skin and bones.
- Garnish the plate with the julienne of ginger and the minced cilantro and serve with cooked basmati rice and/or naan.
*You can use boneless, skinless breasts, if desired and omit browning the skin and bones in step 6, though you’ll miss some of the deep, flavorful, chicken-y goodness.