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Turbo Chicken Breast with Sri Lankan-Style Spinach
the Breville Test Kitchen

the Breville Test Kitchen

Turbo Chicken Breast with Sri Lankan-Style Spinach

While the chicken breast cooks effortlessly sous vide, you can fill the kitchen with the warming scent of spiced coconut spinach. Paired with freshly steamed basmati rice, this is Asian comfort food done fast, simple and delicious. 

This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
time

45 mins total time

activetimeIII

20 mins active time

easy

Easy

user

Serves 2

Ingredients


Measurements:

  • kosher salt icon
    2 tsp kosher salt
  • neutral flavored oil icon
    1 tbsp neutral flavored oil
  • ground coriander icon
    1 tsp ground coriander
  • ground turmeric icon
    ½ tsp ground turmeric
  • kashmiri chili powder (or other mild chili powder) icon
    ½ tsp kashmiri chili powder (or other mild chili powder)
  • chicken breast icon
    2 chicken breasts

    boneless, skinless, approximately 10½ oz

  • lemon wedge icon
    Lemon wedges

    to serve

  • steamed basmati rice icon
    Steamed basmati rice

    to serve

For the Sri Lankan-Style spinach

  • coconut oil icon
    1 tbsp coconut oil
  • black mustard seeds icon
    ½ tsp black mustard seeds
  • cumin seeds icon
    ½ tsp cumin seeds
  • ground turmeric icon
    ¼ tsp ground turmeric
  • finely grated fresh ginger icon
    1 tbsp finely grated fresh ginger
  • clove garlic icon
    4 cloves garlic

    minced

  • kosher salt icon
    ½ tsp kosher salt
  • frozen chopped spinach  icon
    8¾ oz frozen chopped spinach

    thawed

  • shredded coconut icon
    2 tbsp shredded coconut
  • shallot icon
    1 shallot

    thinly sliced

  • long green chili pepper icon
    1 long green chili pepper

    thinly sliced

  • canned chopped tomatoes icon
    ⅔ cup (5½ oz) canned chopped tomatoes

Instructions

  • 1Place the Joule™ Turbo Sous Vide inside a pot or large vessel (max 8 quarts) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines.
    Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel.
  • 2Place the salt, oil, coriander, turmeric and chili powder in a microwave-safe, zipper-lock freezer bag to combine. Add the chicken and rub to coat evenly.
  • 3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customize your chicken. Lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the excess air and ensures it does not float. Seal the bag and Start Turbo. Meanwhile, continue to the next step.
    Tip: Ensure you measure the chicken breast at the thickest part, as well as the total weight of all pieces.
  • 4Heat 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.
  • 5When 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.
  • 6Serve the chicken and spinach with a squeeze of lemon, accompanied with steamed basmati rice.
Main course
Gluten Free
Dairy Free
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pc-rhthe Joule® Turbo Sous Vide
the Joule® Turbo Sous Vide Product Details

the Joule® Turbo Sous Vide

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