Chicken fillet with curry and pumpkin

Cooking time
1 hour and 45 minutes

Ingredients

Chicken breast

• 4 regular or corn chicken fillets without skin
• 20 grams of mild curry powder
• 1 can of coconut milk
• 20 grams of butter
• 1 apple
• 1 small onion
• 1 tablespoon soy sauce

Pumpkin

Preparation method

Sous vide chicken fillet

Mix the curry powder with 2 tablespoons of water and 2 tablespoons of coconut milk. Spread this mixture generously over the chicken breasts on all sides. Place the fillets in a good vacuum bag and cook the chicken fillets for 60 minutes at 56° C in the sous vide water bath until done. In the meantime, melt the butter in a frying pan and fry the onions in it. Then add the peeled and diced apple and continue to fry well. Deglaze it with some soy sauce and also add the coconut milk. Bring it to the boil and mix it well. Make sure it stays warm. When the chicken fillets are ready, add them and their liquid to the marinade along with a little salt.

Sous vide pumpkin

Cut the pumpkin into slices of 2cm wide. Also cut the ginger into thin slices and remove the seeds from the chili pepper. Place the pumpkin, ginger and chili together in a vacuum bag. Then add some salt, sugar and water and vacuum everything thoroughly. Then cook it for 45 minutes at 85° C in the sous vide water bath until done. Then remove it from the bag and fry it in a pan until nice and translucent. Remove the herbs and season to taste.

We recommend serving this dish with boiled rice.

This recipe is brought to you by Heiko Antoniewicz.