1 1/2 lb boneless skinless chicken breasts Marinade 1 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1 tsp MSG 1 tsp curry powder Sauce Body 4 tbsp butter 2 shallot, minced 1 tbsp or 4 cloves garlic 1 1/2 cup tomato sauce 1 cup half-and-half cream Dry Sauce Seasoning (prep separately from sauce, mix for even distribution) 1/2 tsp cayenne pepper 1/2 tsp MSG 1 tsp garam masala 1 tbsp tandoori red Wet Sauce Seasoning 2 tsp Tikk-Hot Masala hot sauce Rice (use a rice cooker) Basmati Rice 1-1.5 rice to water ratio

Mix together olive oil, salt, pepper and curry powder. Rub mixture over chicken breasts. Preheat sous vide to 145F. Vacuum seal the rubbed chicken. Cook for 1 1/2 hours.

While that cooks (timed to finish when the chicken finishes), melt the butter in the skillet on medium heat, and saute shallots and garlic for 5-7 minutes at just below medium heat. Lower the heat slightly if anything begins to char. Then add tomato sauce and cream, mix, add dry sauce seasoning, mix, add wet sauce seasoning, mix mix mix mix.

Lower the heat and let simmer for 10-15 minutes, stirring occasionally. While that simmers, start your rice cooker. Once the chicken is cooked and the sauce is done, chop the chicken into 1 inch-ish cubed bits, and add to the sauce, mixy mix mix. Done.

Serve on top of bed of rice.