Topic: Dipuraja's Precooked Chicken

[Cory Ander]

From Dipuraja's YouTube video's here:  http://www.youtube.com/user/dipuraja1#p/u/2/ZuD3l0b6ep0

Original thread posted by GulfExpat here:  http://www.curry-recipes.co.uk/curry/index.php?topic=4352.msg39760;topicseen#msg39760

Precooked Chicken:

Ingredients:

- 1 onion (coarsely chopped)
- 4 bay leaves (Asian?)
- 2 pieces of cassia bark
- 4 green cardamom pods
- 1 kg chicken breast (chopped into bite sized pieces)
- 1 tbsp ginger/garlic paste ("marinated" in yoghurt?)
- 0.5 tsp salt
- 1 heaped tbsp mix powder (here: http://www.curry-recipes.co.uk/curry/index.php?topic=4354.msg39783;topicseen#msg39783)
- 2 tbsp vegetable oil
- 2 pints water

Method:

- Heat vegetable oil into a suitable pan
- Add salt, garlic/ginger paste and onions and saute for about 30 seconds
- Add cardamons, bay leaves and cassia bark and fry for about 30 seconds
- Add 1 pint of water and bring to a simmer
- Add mix powder and simmer for about 5-10 minutes
- Add chicken and another pint of water
- Simmer for about 35 - 40 minutes until chicken is cooked
- Store, in a fridge (otherwise freeze), until ready to use.

Video link here:

How to pre-cooked chicken

[surge]

 ;D
Hi Guys

i tried this pre cooked chicken and it tasted really good i also put the contents thru a sieve and used the stock with a rogan curry i was making it worked out very well adding to the favours of the sauce.

[chriswg]

Good work with the road test Surge. I think this looks pretty authentic from what I have seen in Indian kitchens. Our quick method of boiling in turmeric works, and is a quick solution, but I think this is more likely how they do it.

Did you simmer for the full 40 minutes? Had the other ingredients broken down in that time into basically a sauce? Id be inclined to take out the bay leaves, cassia and cardamoms and store the chicken in the sauce. When its time to add the chicken to the curry I'd just scoop some chicken with sauce and add the whole lot. It's what I saw at the BIR demo and it appears to be what they do on the webcam.

[JerryM]

Did you simmer for the full 40 minutes?

it must be on very slow heat otherwise 40 mins will produce rubber. i know from cooking lamb (5 hrs @150C) very slow cooking works a treat.

will have to give this very slow simmer a go. it would also answer why no long marinade.

[Cory Ander]

;D
Hi Guys

i tried this pre cooked chicken and it tasted really good i also put the contents thru a sieve and used the stock with a rogan curry i was making it worked out very well adding to the favours of the sauce.

Did you use the garlic/ginger "MARINATED" (in yoghurt?) Surge?  If so, how did you make it?  I'm surprised no one else has picked up on this "marinating" of the blended garlic/ginger paste.

[surge]

Hi 

i did'nt bother to marinate the garlic and ginger paste as to be honest i could'nt see it make that much difference to the  taste,as for boiling the chicken i only boiled it for 25 mins or so which i tested with the select and chop the chicken piece and make sure its white inside.

[peterandjen]

As a side note, when i make a curry of any description i usually chop up my chicken and simmer it for 20-25 mins in plain salted water, then when added to the curry for 5 mins at the end its nice and soft and cooked through.
When cooking any chicken, either in the oven roasted of stir-fried, boiled in a soup, stew or curry, its best to cut a piece at its thickest and check its cooked through before serving. Pork also.