I left the chicken the sous vide for 2.5 hours. It was cooking in tandoori spices. I took out of the sous vide, and grilled it. Afterward, I melts ghee on it and put it in the boiler for 3 minutes. It is delicious. The color is not red enough--just means I have to use more food dye next time. The coconut curry is store bought from wholepaycheck under the brand name Maya Kaimal--these sauces are fresh with no preservatives. I put eggplants and a barramundi fillet (Australian fish) in the curry as well.. The rice was made in chicken broth.
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