Sous Vide Chicken Fillet with Curry and Pumpkin

Juicy chicken infused with curry and tender, flavorful pumpkin
Cooking chicken fillet sous vide ensures tender, perfectly cooked meat, while the curry marinade and pumpkin bring a warm, aromatic flavor.

Tip: Serve with boiled rice to complete this delicious and well-balanced meal.

Cooking Time: 1 hour 45 minutes

Ingredients

Chicken Fillet:

• 4 regular or corn-fed chicken fillets (skinless)
• 20 g mild curry powder
• 1 can coconut milk
• 20 g butter
• 1 apple, peeled and diced
• 1 small onion, chopped
• 1 tbsp soy sauce

Pumpkin:

• 1 small Hokkaido pumpkin
• 1 medium piece of ginger
• 1 small chili pepper
• 1 pinch of salt
• 1 pinch of brown sugar
• 70 ml water

Equipment

Sous-vide stick
Vacuum sealer & bags
Frying pan

Preparation Method

Sous Vide Chicken Fillet

• Mix the curry powder with 2 tablespoons of water and 2 tablespoons of coconut milk. Coat the chicken fillets generously with this marinade. Place the fillets in a vacuum bag and seal tightly.
• Cook sous vide at 56°C for 60 minutes until fully cooked.
• Meanwhile, melt butter in a frying pan and sauté the onions until soft. Add the diced apple and continue frying. Deglaze with soy sauce and add the remaining coconut milk. Bring to a boil and stir well. Keep warm.
• Once the chicken is ready, add it along with the cooking juices to the sauce. Season with a little salt if needed.

Sous Vide Pumpkin

• Cut the pumpkin into 2 cm slices. Slice the ginger thinly and remove the seeds from the chili pepper.
• Place the pumpkin, ginger, and chili in a vacuum bag. Add salt, sugar, and water, then vacuum seal thoroughly.
• Cook sous vide at 85°C for 45 minutes until tender. Remove from the bag and lightly pan-fry until translucent. Discard the herbs and season to taste.

Serving Suggestion

• Serve the chicken and pumpkin with boiled rice for a perfectly balanced meal.

Pro Tip: The sous vide method ensures flavorful, juicy chicken while keeping the pumpkin tender and full of natural sweetness.

This recipe is brought to you by Andreas Miessmer.