Chicken Curry¶

With thawed chicken breasts, cover the chicken breasts with minced garlic, soy sauce, ground cumin, ground ginger, red pepper flakes, curry powder, and other seasonings you enjoy.

Add chicken breasts and a cup of cocoanut milk to a sous vide safe package.

Place the chicken bags into sous vide and cook at 165 for two to four hours.

After the chicken is cooking, slice a set of russet potatoes to cook in a wok covered with coconut milk, curry powder, chopped garlic, soy, and water. Bring it to a boil, then reduce to a simmer for 15 - 20 minutes.