Indian-style Sous Vide Chicken Thighs and Creamed Spinach Over Cauliflower Mash

Indian-style Sous Vide Chicken Thighs and Creamed Spinach Over Cauliflower Mash

Posted by : Alex Mills   /  

Week night cooking can be a drag. Always another meal to make, another mess to clean. It's so easy to slip into a rut with it all.

Nuke something frozen. Again.

Taco night. Again.

It's 5:00. There's nothing in the fridge. Again.

But, with just a little advanced planning, and some new tools, the whole routine can get a whole lot tastier.

Indian food is a delicious ethnic treat. But, what goes into it can be complicated, so most folks hesitate to try it at home. It can require a ton of exotic spices that aren't necessarily staples for western palates, and the recipes can be intimidating. So - it's usually relegated to take-out night.

What if this specialty could be quick, easy and fun to make it on a week night? We think we have cracked the code with our Indian-style sous vide chicken thighs. To round out our meal, we've added some special creamed spinach and cauliflower mash. This makes for a low carb, healthy meal on top of it all!

With sous vide, it's very easy to set this recipe to running as soon as you get home in the evening. Then, once the cook time has almost completed, you can run into the kitchen and finish up the final preparations for the meal, freeing up your time in the evenings. It's like a slow cooker - only elevated. And, because the sous vide technique yields such extraordinary results, you don't have to worry about another dry or overcooked slow cooker meal.

And, if you want to dial up the creativity of your week night meals, a few little tips can help this along. Ethnic cooking in particular is so much easier if your pantry is stocked with a few essentials. This recipe has a full spice list. What's great about this, is if you can keep these spices on hand, a meal like this is never more than a few minutes away as it really leverages these fridge and pantry staples well!

Without further ado...

 

Indian-style Sous Vide Chicken Thighs and Creamed Spinach Over Cauliflower Mash

INGREDIENTS (serves 4)

  • 4 boneless, skinless chicken thighs
  • 1 head of cauliflower
  • 1 large bag of spinach
  • 1 can of coconut full-fat coconut milk
  • 1 T yellow curry powder
  • 1 T paprika
  • 1 T tumeric
  • 1 T cumin
  • 1/2 T powdered garlic
  • Salt and Pepper to taste
  • a couple dashes of cayenne for some extra heat (optional)
  • Ghee, butter or your favorite cooking oil
  • Green onions - for garnish

Mix the spices together into a spice blend. Prepare your Gramercy Kitchen Co. sous vide set up. Program your device to run at 165F for 1-2 hours. Any time within this range will work, depending on how much time you happen to have.

Salt the chicken thighs fairly generously - this helps the flavor to penetrate the chicken thighs as they cook. Then, cover your chicken thighs in half the spice blend.

Place the seasoned chicken thighs into your sous vide bags and add a healthy glug of your cooking oil. Then seal using your preferred method. Massage the bag in your hand to ensure the oil has evenly coated the chicken thighs.

Once your Gramercy Kitchen Co. sous vide set up has come to temp, place the bag of chicken thighs in the water and let run.

When about 20 minutes remains on the cook time, get ready to finish the meal off.

Heat a large skillet to medium high heat. Place the spinach along with the coconut milk in the pan. Add the remainder of the spice blend. Let simmer on medium high heat while stirring constantly as the spinach wilts.

While the spinach cooks, chop up a head of cauliflower and blend until fairly smooth in a blender with powdered garlic, salt and pepper to taste. Transfer the mixture into a pan on the stove at medium and heat through. Add some a lump of ghee or a pat of butter for some additional flavor and creaminess.

Once your GKC sous vide unit beeps, it's time to bring it all together. Cut open your bag, and using a pair of thongs, remove your chicken from the bag and place on a cutting board. Chop into strips.

On a plate, place your cauliflower mash and creamed spinach side by side. Place a chopped chicken thigh on top of the cauliflower mash and top with green onion.

Serve and enjoy!

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