Sous Vide Curry Chicken Thighs
Discover how to make flavorful Sous Vide Curry Chicken Thighs with this easy recipe. Learn the secrets to tender, juicy chicken every time!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Ingredients
Scale
- 2 pounds (907 g) boneless skinless chicken thighs cut in 1 inch cubes
- 1 tablespoon (15 ml) vegetable oil
- 1/2 medium onion diced
- 3 garlic cloves chopped
- 1 teaspoon (5 ml) whole cumin seeds
- 1 tablespoon (15 ml) garam masala
- 2 teaspoon (10 ml) s curry powder
- 1/4 teaspoon (1 ml) cayenne pepper
- 2 teaspoon (10 ml) s salt
- 1–15 ounce (227 g) can diced tomatoes
- 10 ounce (283 g) s coconut milk
- 1/2 cup (120 ml) chopped fresh cilantro
Instructions
- Activate the sauté mode on the Instant Pot set to “normal” and warm up the vegetable oil. Introduce the diced onion and chopped garlic, cooking until they become soft and start to turn golden, roughly 5-7 minutes.
- Incorporate the cumin seeds, stirring them continuously for half a minute.
- Blend in the rest of the spices and mix everything for about 20 seconds.
- Pour in the diced tomatoes, making sure to stir and dislodge any bits that might be stuck to the base of the pot.
- Add the cubed chicken and coconut milk to the mixture.
- Adjust the Instant Pot to pressure cook for 7 minutes. Allow the pressure to naturally release for 10 minutes, then employ the quick release to let out any leftover pressure.
- Sprinkle with chopped cilantro and present the dish alongside basmati rice or naan bread.
Notes
- Marinate chicken in a yogurt and spice mixture for richer flavor before cooking.
- Add raisins or honey for a touch of sweetness.
- Use full-fat coconut milk for a creamier texture; toast cumin seeds for enhanced aroma.
Nutrition
- Calories: 400
- Fat: 20g
- Protein: 25g
Find it online: https://sousviderecipe.com/sous-vide-curry-chicken-thighs/