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This meal starts with a creamy curry sauce—warm, tangy, and slightly spicy—that we pair with chicken thighs over rice with roasted carrots. Our Vadouvan sauce—a take on the French-fusion version of masala in India—has the warmth of turmeric, cardamom, cumin and fenugreek, plus the unexpected sweetness of cloves and nutmeg, all with a touch of heat. This sauce is a blend of the expected and surprising. Put the protein—in this case, chicken—into a bag with this sauce and sous vide it. This is a fully flavored weeknight meal, satisfying without requiring much work from you.