chicken breast | Bewitching Kitchen

Chicken Korma is a classic Indian recipe, but due to the considerable amount of liberties I took with this classic, I must be upfront about it in the title, to avoid the Food Police coming after me. For starters, I cooked it sous-vide. I know, what was I thinking? But I tell you, the perfect texture is worth it. Perhaps you are familiar with the concept of velveting meat before stir-frying? It is widely used in Chinese cooking and does wonders for chicken breast, pork tenderloin, or shrimp, typical types of protein that will often dry up when submitted to the intense heat of the wok. Chicken Korma is not a stir-fry, but the improvement in texture offered by the gentle cooking in the water-bath made me think of velveting. To add insult to injury, I omitted several spices that make Korma a Korma. There you go. Rebel. My middle name. Inspiration came from this recipe at Anova Culinary, a great source for sous-vide cooking.

SOUS-VIDE CHICKEN KORMA
(inspired by Anova Culinary)

2 tablespoons canola oil
1 shallot, cut into small dice
2 tablespoons tomato paste
1 tablespoon kosher salt
1 tablespoon minced fresh ginger
1 tablespoon garam masala
1 tablespoon Madras curry powder
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1/3 cup heavy cream
1/3 cup Greek yogurt
1/3 cup cashews
2 tablespoons lemon juice
1 tablespoon honey
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
Fresh cilantro, for serving

Set the sous-vide to 150°F (65°C).

Heat the oil in a large non-stick skillet over medium heat. When the oil is shimmering, add the shallot and cook, stirring frequently, until softened and lightly browned, about 5 minutes. Add the tomato paste, salt, ginger, garam masala, curry powder, cinnamon, turmeric and pepper. Continue to cook, stirring constantly, until aromatic, about 2 minutes. Remove from the heat and let cool for 5 minutes.

Transfer the mixture to a food processor or blender. Add the cream, yogurt, cashews, lemon juice, and honey. Process until smooth, about 1 minute. Combine the pureed sauce with the chicken in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours to 3 hours.

When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving bowl and garnish with cilantro.

ENJOY!

to print the recipe, click here

Comments: We adored this recipe. Period. If you look at the original, you’ll notice I substantially reduced the amount of heavy cream. It was plenty rich this way already, and it had enough sauce in the bag to form a luscious sauce. Of course, if you prefer the extra richness given by more cream, go for it. I also used fewer spices. On my second time around, instead of cilantro I sautéed a few cashews until golden brown and sprinkled all over when bringing it to the table. Phil liked the second version even better, I cannot decide. One thing is certain; this will go in our regular rotation of recipes. If you don’t have sous-vide, simply use a regular pan, saute the chicken pieces (you could velvet them before for better texture), then add the ingredients for the sauce and simmer very gently until cooked through. Yogurt has a tendency to separate, something that might be a bit more likely cooking on the stove top. Indeed, that is another benefit of sous-vide, with such a gentle heat, the yogurt mellows down gently, without putting up a fight and curdling right in front of your eyes…

Second time around… double cashews, ground in the sauce,
and sautéed for serving…

ONE YEAR AGO: Sunday Gravy with Braciole

TWO YEARS AGO: In My Kitchen, February 2015

THREE YEARS AGO: Avocado and Orange Salad with Charred Jalapeno Dressing

FOUR YEARS AGO: Green Olive, Walnuts and Pomegranate Salad

FIVE YEARS AGO: Romanian Flatbreads

SIX YEARS AGO: Ziti with Artichokes and Meyer Lemon Sauce

SEVEN YEARS AGO: Blasted Broccoli, Stove-top version

One of the only shows I watch on FoodTV these days is The Kitchen, with Marcela Valladolid, Sunny Anderson, Katie Lee, Jeff Mauro, and the one and only Geoffrey Zakarian. The crowd has great chemistry together, each person bringing something different and fun to the show. Zakarian offers that touch of class and knowledge, sophisticated without ever being obnoxious, a tricky line to negotiate. Recently he shared a recipe with his characteristic signature: elegant, complex, but not overly fussy. Chicken breasts filled with ricotta, wrapped in prosciutto, crisped up on the stove top and finished in the oven. A quick pan sauce beautifully crowned the dish, bringing capers to the party. I have a weak spot for capers, in case you did not notice yet… As I watched him prepare the recipe, I could not stop thinking that the whole thing would be perfect for sous-vide. And sous-vide was the path I took. It was O.M.G. delicious. With the most enthusiastic happy dance to go with it. Of course, if you don’t have the Anova gadget, don’t let that stop you. I give you the exact method used by Zakarian in the show. However, I tell you, the texture of the meat cooked at that magical 141 F for hours… was superb. Superb!

PROSCIUTTO-WRAPPED CHICKEN BREAST
(adapted from G. Zakarian)

3 boneless, skinless chicken breasts
1 cup (about 60g) sun-dried tomatoes, chopped (divided)
150g ricotta cheese
4 tablespoons chopped walnuts
1 tablespoon finely minced fresh sage
1 large egg yolk
salt and freshly cracked black pepper
9 slices prosciutto
1 tablespoon canola oil
2 tablespoons capers, rinsed
1 shallot, finely diced
1/4 cup (60 mL) Verjus (or white wine)
1/2 cup (120 mL) chicken stock
1 tablespoon butter

If using regular cooking, heat the oven to 375 degrees F.

Using a small knife, make an incision in the top rounded end of a chicken breast, cutting through the center and to the ends without breaking the sides, to form a pocket for the stuffing.

Combine 1/2 cup of the tomatoes, ricotta, walnuts, sage and egg yolk in a small bowl and season with salt and pepper. Using a spoon (or place the filling into a piping bag without a tip), stuff each chicken breast with 1/3 of the ricotta mixture. Season the chicken with salt and pepper, then lay the prosciutto into sheets of three pieces each, and roll around each stuffed breast. Heat the canola oil in a large, ovenproof saute pan until almost smoking. Sear the chicken breasts on the seam side of the prosciutto, then flip and sear the other side.Transfer the whole pan to the hot oven until the center of the chicken registers 160 degrees F, about 15 minutes.

If using sous-vide method: wrap each piece in plastic, then seal in a foodsaver type bag. Submerge in a water bath set to 141 F for 4 hours. When the time is up, remove the meat from the package, dry well and proceed to browning both sides on the stove top.

For both types of cooking, continue to make a pan sauce: remove the chicken from the pan, add 1/2 cup of the sun-dried tomatoes, capers and shallots and cook over medium-high heat for 1 minute to soften the shallots. Add the Verjus to deglaze the pan, the chicken stock and cook until reduced by half, then swirl in the butter. Adjust seasoning with salt and pepper.

Slice the chicken and serve with the sauce.

ENJOY!

to print the recipe, click here

Comments: I had a bit of a tough time filling the chicken. First I tried it as recommended, without a tip in the piping bag, but my bag was too thin, not sturdy enough to force the filling in. I tried with a tip, but the largest one I had was not wide enough and kept plugging with the pieces of walnuts. Since I was going to wrap the pieces with plastic anyway, I ended up cutting a slit around the side, opening the meat like a book, then rolling the prosciutto around. During the sous-vide cooking, it all turned into a perfectly shaped package. If you have a sturdy piping bag, it should work well.

What I love about sous-vide is how flexible you can be with timing. I served this meal for dinner on a super busy Sunday, in which we had no idea when we would be ready to finally sit down to eat. I set the water bath at 3pm and knew that whenever we wanted to have dinner, it would be a matter of 10 minutes to sear the pieces, and make the pan sauce. I had side dishes already made, just waiting to be re-heated. Easy but very impressive dinner. Meat was perfectly cooked, the prosciutto gets all crusty and salty and tasty. And the sauce… capers are the perfect addition. Zakarian really knows his way around food, Iron Chef that he is. And his beautiful gray hair only adds to his charm. Partial? Me? You’d think? 😉

About that Verjus: If you don’t have it, use white wine or simply chicken stock. I am getting more and more fond of its subtle flavor, the way it brings mild acidity to a sauce or dressing. And, by the way, did you know that a little Verjus mixed with carbonated water is a fantastic drink? Elaine tried it first and raved about it. Some people add sweetener, but we both like it straight. I am very fond of carbonated water with drops of bitters such as Angostura, so I’m not surprised that Verjus pleased me so much.

But, I digress. This is about the Zakarian’s recipe, and you definitely need to try it! Perfect for a dinner party, you can assemble the chicken before, sear it quickly and bake it. Your guests will be impressed, thinking you slaved away for hours. But truth is, you did not…