Chia Seed and Brussels Sprout Curry with Sous Vide Chicken

Chia Seed and Brussels Sprout Curry with Sous Vide Chicken
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What Started it all:
Chia Seeds, Brussels sprout, canned tomatoes, sous vide

Listen up, you donkeys! Today, we're going to cook up a bloody good curry that'll make your taste buds sing.


  • 1 cup chia seeds
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 can (14.5 oz) diced tomatoes
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • Fresh cilantro, chopped (optional)


  1. Preheat the sous vide machine to 130°F (54°C).
  2. Season the chicken breasts with salt, pepper, and cayenne pepper.
  3. Seal the chicken in a sous vide bag and cook for 1 hour 15 minutes.
  4. While the chicken is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes.
  5. Add the garlic, cumin, curry powder, and turmeric to the skillet. Cook for 1 minute, stirring constantly.
  6. Add the Brussels sprouts to the skillet and cook until tender, about 5 minutes.
  7. Stir in the canned tomatoes, chicken broth, and heavy cream. Bring the mixture to a simmer and cook until the sauce has thickened, about 10 minutes.
  8. Stir in the chia seeds and cook for an additional 2 minutes.
  9. Remove the chicken from the sous vide bag and slice into strips.
  10. Serve the chicken with the curry sauce and garnish with chopped cilantro, if desired.

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