Justin Posted August 21, 2018 Share Posted August 21, 2018 (edited) I will be cooking this tomorrow. SOUS VIDE CURRIED CHICKEN THIGHS Makes 2 Servings 250ml yoghurt 1 to 2 tbsp of curry powder (use your favourite). 1 tbsp soy sauce 1/2 tsp hot pepper sauce, Tabasco or your favourite 4 boneless chicken thighs skin on or off each about 100g (No more than 340g per sous vide freezer bag) Salt or Mara Seaweed Ground black pepper Stir yoghurt, curry powder soy sauce and hot pepper sauce in a bowl Trim any cartilage off thighs if necessary. Add to yoghurt mixture and stir complete. (or put mixture in a freezer bag, add chicken, squeeze most of air out and know, massage gently until all chicken covered) Put in fridge and marinade for 24 hours (if a rush, at least 4 hours). Preheat water bath to 65 degs c Transfer yoghurt mixture and chick to freezer bag and immerse in bath using immersion method (i.e. immerse zip freezer bag to 1cm below seal and air will expel then zip up bag, seal. Cook 2 hours Remove from bag and transfer chicken and sauce to plates served with plain white rice and simple minted cucumbers. SCALING UP. Just multiply up but do not put more than 340g of chicken thighs in one bag so use separate bags if cooking more than this. Scale up to how many people you are serving for, Variation: After cooked, sealed transfer freezer bag to ice bath and chill for 1 hour (Ice bath at least half ice half water). Once child, can be stored in fridge for up to 6 days. 1. REHEATING To reheating put in preheated 57.8 degs c water bath for 20 mins. If you have frozen the instead of putting in fridge then that is fine, but allow 40 mins straight from freezer 2. GRILLING. When you want to use remove from fridge and remove chicken from bag scraping off most of the sauce, grill for about 10 mins (remember it is already cooked) or bbq etc...Should take about 10 mins or until browned Photos to follow Edited August 23, 2018 by Justin 1 Quote Link to comment Share on other sites More sharing options...
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