At our instameet we wanted to show our new friends all the wonderful ways you can sous vide. This recipe was one of our biggest hits because usually chicken breast is so dry and a cop-out dish to order in a restaurant, however when done right sous vide it is the most succulent meat you can eat! Also, don’t you love it when you can eat your utensils?
This recipe brings out all of the aromatic facets of the yellow curry, the golden raisins really lets highlights the mellow sweetness. The dish is a host favorite because it’s easy to make beforehand and keep in the fridge! It lasts in the fridge for 12 hours fully assembled or 3 days if curry and endives are separate.
Curried Chicken Salad on Endive Spoons
Cook time: 2 hours sous vide, 10 minutes prep, 20 minutes chilling or longer if desired.
• 4 Chicken breasts
• 2 Tbsp Curry powder
• 2 Tbsp Turmeric
• 1 Tbsp Coriander seeds
• ½ Head of garlic - chopped
• 2 Tbsp Butter
• 2 Tbsp Kewpie mayo
• ¼ cup Plain yogurt
• 1/3 cup Golden raisins
• 4 Endives
• Salt and pepper
• Chives and chive blossoms for garnish
- Set Nomiku water bath to 60°C. Put chicken breasts in a bag with curry powder, turmeric, coriander seeds, butter, and chopped garlic. Vacuum seal. Place in bath for 2 hours.
- Remove chicken from bag and pan sear with some of the butter from the bag until golden brown.
- Chop up chicken into small cubes and mix in Kewpie mayo, yogurt, and golden raisins. Salt and pepper to taste. Let cool.
- Peel apart endive leaves to create spoons for the chicken salad. Fill the leaves with chicken salad and garnish with chives and chive blossoms for a pop of color.