Ingredients

The following ingredients have 4 Servings
  • 1 1/4 pound (0.56kg) chicken breasts, boneless skinless
  • 1 tablespoon olive oil ((or vegetable oil))
  • 1/2 teaspoon salt + 1/4 teaspoon pepper
  • 1 teaspoon curry powder
  • 3 tablespoon butter
  • 1 large onion, minced ((or pulse until very fine in processor; drain liquid if needed))
  • 1 tablespoon garlic, minced ((3 garlic cloves))
  • 1 3/4 cup tomato sauce (15 oz) ((or Marinara sauce))
  • 1 cup (240ml) heavy cream or light cream ((I use 10% cream))
  • 3 cups fresh baby spinach, roughly chopped (optional)
  • 1/2 teaspoon cayenne pepper or more to taste
  • 1 teaspoon garam masala
  • 1 tablespoon Tandoori Masala ((or curry powder))
  • GARNISH: chopped parsley or cilantro

Instruction

  • MAKE CHICKEN: Mix together olive oil, salt, pepper and curry powder. Rub mixture over chicken breasts. To cook Sous vide: Heat water in sous vide machine to 145F (63C). Vacuum seal the chicken breasts. Or place in a ziploc bag, submerge into water until just the top edge of bag is above water, then seal the bag. Cook sous vide for 1 1/2 hours (maximum 4 hours). See Note 1 to bake, grill or use a shortcut.
  • MAKE SAUCE: While chicken is cooking, melt butter in large pan on medium heat. Add onions and garlic and cook 5-7 minutes until onions are soft. Add tomato sauce, cream and seasonings for sauce. Mix to combine. Lower heat and simmer for 10-15 minutes, stirring occasionally.
  • FINISH DISH: Stir chicken into sauce. Taste and adjust seasonings. Garnish with chopped parsley or cilantro if desired. Serve over hot white rice like basmati or jasmine rice with Naan bread for dipping.