Go to the Recipe: Chicken Panang Curry Over Rice With Sautéed Sugar Snap Peas, Fresh Cilantro, and Lime
How high of heat should the skillet be when searing the breasts? Approximately what temperature?
I placed mine over high-heat as stated and seared both sides of my skinless chicken breasts (1 minute each). Unfortunately, that particular chicken breast came out much too tough and lacking in favor (the curry was great however).
In comparison, the second chicken breast that I seared on the same skillet turned out better. I'm assuming the cast iron skillet I used was not able to reheat fully to the same temperature it was at during the the first go around which lead to a sear that didn't cook the innards as much.
I'm assuming with Chicken, you probably don't want to go to as high of a heat when searing, as you would with steak or pork chops.
Hi. I read that you can cook sous vide in mason jars for foods that have a lot of liquids. Could this recipe fall into that category, especially if I cubed the chicken after grilling it, and distributed the ingredients amongst several 4.5iz jars? Thank you!
Just keep in mind it takes more energy and time to get through the thickness of the glass. So, smaller vessels is more appropriate and cutting the chicken smaller as you stated is key.
Hi, I did the prep putting the sauce and the chicken in a poche, and cooked it. But the chicken is loosing some juice, so the sauce is not anymore as beautiful as it was alone. Di you have a secret for the picture you sent ?
I would recommend upping the % of your xanthin gum .2% to help with the additional liquids.
