As you I’ve recently joined the Crockpot Cooks panel! I’m kicking off the next part of my collaboration with this amazing Sous-Vide Tandoori Chicken and curried baby potatoes dish using the new Crockpot. It was a huge hit with the family!
Sous-Vide Tandoori Chicken
Ingredients for the tandoori thighs:
- 1kg skinless chicken thighs
- 3tbsp tandoori powder
- 1tsp tumeric powder, paprika powder, garam masala, garlic powder
- 2 garlic cloves, smashed
- 2 birds eye chillies, sliced
- Fresh thyme
- Salt and pepper, to taste
- 1tbsp ghee
Marinate your chicken with all ingredients above, place in a foodsaver bag, then vacuum seal
Turn on the Turbo Express, select the sous-vide option, fill with water – around 4L just enough to cover the chicken, use less or more if needed.
Set the timer to 1 hour 30 minutes at 82°C, place the lid on and allow the water to heat. Once the water has reached 82°C, pop in the vacuum-sealed bags of chicken and put the lid on.
Once cooked, carefully remove the bags and leave to rest for 5 minutes
CURRIED BABY POTATOES
Ingredients for curried baby potatoes:
- 700g baby potatoes, halved
- 1tsp turmeric powder, garlic powder, garam masala, mild madras curry powder
- 1 vegetable stock cube dissolved in 300ml hot water, with fresh rosemary
Chop and season baby potatoes.
Place the steaming rack the in the Crockpot Turbo Express and pour in the stock. Place the baby potatoes on top.
Select the ‘Steam’ function, set the timer to 8 minutes, then press the Turbo Pressure function to reduce the cooking time. Once the timer has lapsed, safely release the steam using the simple steam release dial.
Enjoy your Sous-Vide Tandoori Chicken
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