Disclaimer: sous vide isn’t really a technique I’m aware of being used in Mauritius (maybe in hotels and restaurants but not in home cooking). I took the basic recipe from a French trained Mauritian chef, then modified it to do sous vide because that’s how I like to cook. The original recipe uses a pan on a stove for a long time, but a slow cooker is also a good alternative. I’ve also tried pressure cooking this, but the result tends to be too liquid.
I don’t claim to be an expert in Mauritian cooking, but if you want to learn more about it (and you should), this blog is excellent: https://inspiredtobake.wordpress.com/category/cultural/mauritian/
- 1 tomato (for moistness)
- 1 onion, finely chopped
- 1 tablespoon curry powder
- Pureed garlic. Do not use fresh.
- Crushed ginger
- 4 Skinless chicken thighs
- Fry everything except chicken together to soften
- Place all ingredients including chicken into a vaccuum bag and seal (it may help to freeze then seal)
- Cook at 80C for 4-8 hours (+30 minutes extra if from frozen – so minimum time 4.30)
- Serve with rice
This gets good results every time, and while the actual cooking time is loooong, the prep time is about 10 minutes.