Sous vide curry chicken 

Sous vide chicken in curry sauce, 161° for 2.5 hours. First picture is the final product.

Made the curry sauce, and enveloped the chicken in the sauce, before pouring into vacuum seal bags and sous viding. 

2 tbsp ghee
1 medium onion, chopped
¾ to a whole jalapeno, finely chopped
4-6 garlic cloves, minced
½ tbsp fresh ground ginger
1/3 cup tomato paste
1 tbsp white granulated sugar
2 tbsp curry powder
1 tsp cumin powder

1 tbsp dried chives

2 lbs chicken breasts, cubed, seasoned

kosher salt and black pepper

½ cup plain whole-milk Greek yogurt

1 tbsp cashew butter

Steps for the curry:

Heat your pan. Melt the ghee. Brown the onions over high heat with salt/pepper. Stir in the jalapeno, garlic, ginger and tomato paste on medium-high heat until combined. Stir in the sugar and then all of the dried spices. Heat up the spices for 1-2 minutes to wake up and toast the spices. Salt and pepper to taste. Stir in the Greek yogurt and cashew butter until fully mixed. Add the chicken and coat in sauce. Package into vacuum sealable pouches, seal and drop into 161° water bath.

Pair with rice or quinoa, or enjoy on its own as a stew.