From A Glug of Oil
Allow 1 chicken breast fillet and half of a bell pepper for every 2 skewers you want to make.
Skinless chicken breast fillets - cut into bite sized pieces
Red bell pepper - cut into bite sized pieces
Tikka Masala Paste (Pataks or Sharwood's are both good)
How to do it:
Mix the paste and oil together in a bowl - about 1 tablespoon of paste to a drizzle of oil is enough for 1 chicken fillet. Leave to marinate for at least half an hour.
Thread the chicken onto wooden skewers alternating with pepper.
Pop the skewers into a pouch
- best to roll the top of the pouch so the marinade doesn't get on the top of the bag, if it does it wont seal properly.
Seal the pouch and fill the SousVide water oven
with hot water and set the temperature to 63.5C or 146F
Once the temperature is reached pop the sealed bags into the water and allow to cook for a minimum of 1 hour but I left mine simmering away for 2 and a half hours.
*This is the great thing about Sous Vide cooking, only the temperature and minimum time has to be paid attention to, then you can leave most foods simmering all day - until you are ready to eat*
Remove the pouch from the oven and remember the food will be perfectly cooked though but for visual presentation just pop the skewers either onto the BBQ for literately 30 seconds each side, or onto a VERY hot griddle-pan as I did to achieve a nice char-grilled look. Enjoy!