Turbo Chicken Breast with Sri Lankan-Style Spinach

Instructions

• 1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines.
  Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
• 2Place the salt, oil, coriander, turmeric and chilli powder in a microwave-safe, zip-lock freezer bag to combine. Add the chicken and rub to coat evenly.
• 3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise your chicken. Lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the excess air and ensures it does not float. Seal the bag and Start Turbo. Meanwhile, continue to the next step.
  Tip: Make sure you measure the chicken breast at the thickest part, as well as the total weight of all pieces.
• 4Heat a large frying pan over medium-high heat. Once hot, add the coconut oil, then add the black mustard and cumin seeds and cook, stirring until the mustard seeds pop. Add the turmeric, ginger and garlic and cook for 2 minutes, or until fragrant. Add the salt, spinach, coconut, eschalot and chilli and cook for 3 minutes. Lower the heat to medium-low, add the tomatoes and bring to a simmer. Set aside until required.
• 5When the timer signals that the chicken is done, carefully remove the bag from the water. Place the chicken on a cooling rack set over a tray to drain away any excess water. Slice the chicken, keeping it in shape and place it in the pan with the spinach. Return to medium-low heat for a few minutes, to allow the spinach mixture to reheat.
• 6Serve the chicken and spinach with a squeeze of lemon, accompanied by steamed basmati rice.