Chia Seed and Brussels Sprout Curry with Sous Vide Chicken
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.
Ingredients
- 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)
Instructions
- Preheat the sous vide machine to 130°F (54°C).
- Season the chicken breasts with salt, pepper, and cayenne pepper.
- Seal the chicken in a sous vide bag and cook for 1 hour 15 minutes.
- 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.
- Add the garlic, cumin, curry powder, and turmeric to the skillet. Cook for 1 minute, stirring constantly.
- Add the Brussels sprouts to the skillet and cook until tender, about 5 minutes.
- 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.
- Stir in the chia seeds and cook for an additional 2 minutes.
- Remove the chicken from the sous vide bag and slice into strips.
- Serve the chicken with the curry sauce and garnish with chopped cilantro, if desired.
There you have it, you numbskulls! A bloody good curry that's sure to impress even the pickiest of eaters. Now, get back in the kitchen and start cooking, and don't make me have to come over there and do it myself!