Chicken Breast with Sri Lankan-Style Spinach

Instructions

• 1

  Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Combine the salt, oil, coriander, turmeric and chili powder in a microwave-safe, zipper-lock freezer bag. Add the chicken breasts and rub to coat. Place the chicken breasts, flat, side by side, ensuring the breasts are separated.

• 3

  Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Fill with warm tap water halfway between the minimum and maximum lines.

• 4

  To customise the cook: Select Sous Vide Toolbox from the main menu. Select Poultry, then select Tender Cut, followed by the cut shape that best matches your chicken breasts. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

• 5

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 6

  To make the Sri Lankan-style spinach, heat 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, shallot and chili and cook for 3 minutes. Reduce the heat to medium-low, add the tomatoes and bring to a simmer. Set aside until required.

• 7

  When 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 in the pan with the spinach. Return to medium-low heat for a few minutes, to allow the spinach mixture to reheat.

• 8

  Serve the chicken and spinach with a squeeze of lemon, accompanied with steamed basmati rice.