Sous Vide Curried Chicken Breast
by Paolo Munari from Unox SpA Company Website:http://www.unox.it
Boneless and skinned chicken breasts
Fresh spinach leaves
Red or Yellow peppers
Vegetables to suit
Wash and place spinach leaves in a perforated gastronorm pan.
Wash and cut into strips red or yellow peppers and place into a perforated gastronorm pan.
Steam the vegetables at 100 degrees 100% humidity fan speed 6 for 3 minutes
Remove and leave to cool.
Using good quality boneless and skinless chicken breasts.
Wash and flatten the chicken breasts.
Lay the freshly steamed spinach leaves onto the chicken,then add some strips of pepper.
Roll up the flattened chicken and cover in curry powder.
Place individual portions in sous vide bags.
Wash and prepare vegetables of your choice carrots,green beans,asparagus etc.,portion and place in sous vide bags.
Cooking – Chicken
Place the sous vide bags in a perforated gastronorm pan and steam for 30 minutes at 72 degrees 100% humidity fan 6
Cooking – Vegetables
Place the portions of vegetables in a perforated gastronorm pan and steam at 85 degrees 100% humidity fan speed 6 for :
Carrots 18 minutes
Asparagus 15 minutes
Beans 16 mins
Remove from the sous vide bags,plate and serve.