Pan Fried Chicken Breast With Curry Sauce



For the Chicken Breast

1 chicken breast, boneless skinless

1/8 tsp white pepper

1/4 tsp salt

Olive oil to taste

1 tsp butter

For the Curry Sauce

1 tbsp curry powder

1/2 tbsp flour

1/2 tsp paprika powder

1/2 tsp ginger. ground

1/2 tsp garlic. ground

1 tsp onion, chopped

1/2 tsp black pepper

1/2 tsp ketchup

1/2 tsp soy sauce

1/2 tsp cream

1 cup water


For the Chicken Breast:
Step 1:
Season the chicken breast with white pepper, salt, olive oil and let rest for twenty minutes.

Step 2:
Set the Sous Vide Precision to 145℉/63℃.

Step 3:
Place in a large zipper lock and place the bag in the water bath. Set the timer for 60 minutes.

Step 4:
When the timer goes off, remove the bag from the water bath. Remove the squid from the bag and pat dry.

Step 5:
Heat oil and butter in a pan medium-high heat. Add the chicken breast to the pan and sear on the both side until brown, about 30 second.

For the Curry Sauce:
Step 1:
Heat oil in a medium non-stick skillet over medium high heat until shimmering. Add onion and cook stirring constantly with a spatula until onions soften about 5 minutes.

Step 2:
Add garlic, ginger, paprika and curry powder and continue to cook until the spices begin to smell toasted, about 5 minutes.

Step 3:
Add tomato ketchup, soy sauce, black pepper, and continue to stir until evenly incorporated, about 3 minutes.

Step 4:
Add flour and mix until there are no lumps and no white spots left in the pan. Pour the water and cream into the pan and stir until the mixture begins to thicken, allow curry sauce to reduce until the mixture has reduced to about 1/2 cups.
Curry sauce can be stored for up to a week in the refrigerator.


Recipe Temp


Recipe Time

60 mins

Prep Time

30 mins