The latest experiment in sous vide cooking was to prepare a simple Indian dish. I chose aubergine and chicken curry, not least because our local Indian grocery shop had some most beautiful aubergines. But also because both the main ingredients have their challenges. It’s quite easy for aubergine to become an unidentifiable slop when it’s cooked in a sauce, and similarly difficult to prevent the chicken drying out.
Did I succeed? Well, yes and no. The aubergine pieces retained their integrity and their taste. The chicken was perfectly cooked. The sauce was fresh and zingy with spices. And the dish looked nice – it wasn’t just a bowl of brown gloop:
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