Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: boab on June 07, 2006, 11:21 AM
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HI
Can anyone tell the best method to pre cook chicken fillets. I've tried steaming, boiling and frying but all of these methods leave the chicken a bit tough.....any idea what I'm doing wrong :-[
Cheers
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Check out my method totally tender & very Nice indeed !!!
Go to any of these posts & use STAGE 2.
http://www.curry-recipes.co.uk/curry/index.php/topic,674.0.html
http://www.curry-recipes.co.uk/curry/index.php/topic,673.0.html
If you are using fillets it will work fine but you will have to be extra vigilant checking often & removing as soon as they are done ;)
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Hi Boab,
You can always just boil them with a little turmeric until just white, as Darth says just keep checking to make sure you don't completly cook them. Bring the water to the boil then turn right down to a simmer, as your only precooking they will finish of in your final curry.
I quite often use this method as it's quick and easy and comes out moist and tender every time.
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That's the way I have cooked my chicken for years now. Turmeric, water and chicken and make sure you don't over cook them.
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Thanks very much for the help, it seems I have been overboiling the chicken (approx 25mins) until they were tough. I have tried both methods given and the much shorter cooking time makes the difference......thanks again
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Thanks very much for the help, it seems I have been overboiling the chicken (approx 25mins) until they were tough.
I've never actualy timed mine rather gone of the look to see when there done but im sure its more like 10\15mins or so at the most.
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Another method that works equally as well is to seer the meat ( after seasoning ) and then add it to your sauce base to finish cooking .
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Thanks very much for the help, it seems I have been overboiling the chicken (approx 25mins) until they were tough. I have tried both methods given and the much shorter cooking time makes the difference......thanks again
The best and Only way to test your chicken fillets or any other cooked Food products is to use a food Probe end of story !
I use one every day they don't cost a lot there's no need to time your chicken 10 mins or 15 mins why take the chance of giving someone food poisoning just start probing your product after lets say 5/6 mins then as soon as the temp hits 70 degres remove the product.
If the meat is tough you know you have bought a product which is probably below standard sling it out or give it to the dog and don't buy from that outlet again.
Layne ;)
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I like the sound of "start probing your product" Layne ! ;D :o
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Ha Ha Ha :D
Yes Darth I'm into poking things specially food ;D
Seriously though if you overcook / boil chicken then it is going to spoil the finished dish by being tough and lets face it the cost of chicken breasts are ridiculous.
I strongly advise all our members to buy one of these little probes they are worth their weight in gold !
Layne ;)
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Aaaah you mentioned Breasts & members in one post !!!....i off to knock one out ;D :o
Seriously though its a very good idea that temp probe nice on Layne ;)
P.s How long i wonder will it take for this post to get me in the shit again :D
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Too late mate...your in it up to your head - :D
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HEHEHEHEHEHE Nice one CC you old dog you ;D
Also CurryCanuk i hope to catch you again soon on skype mate okeee dokeee.
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Hi Guys,
My probe is a different shape and size to laynes,do you think that matters?
Seriously though they are a good tool.
steve e
:o
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As the saying goes "they come in all shapes & sizes" 8)
Sorry peeps I'm going for a cold shower to sort myself out :o
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A good method which works well for me and is very simple;
:Put a pan on medium heat,
:add a little veg oil (1 dsp),
:add your chicken pieces, dont overload the pan as the heat will be reduced juices will come out of the chicken and they will boil rather than fry.
:Move the pieces around the in the pan so they dont brown.
:once all the sides of the chicken have been fried a little add one small ladle full of base sauce.
:keep the heat up so the base reduces to a thick sauce and oil
:keep testing the chicken, by pressing down on the pieces.. if they seem "springy" then they are NOT cook inside.. if they seem firm and base sauce has been reduced then try breaking open the biggest piece and check inside.. the chicken doesnt have to be cooked all the way through if you are going to use it within 20 mins or so.. if it is to be used later then it must be cook all the way through before putting it in the fridge, the chicken can then be removed from the pan and left in a ceramic bowl and allowed to cool. this will relax the chicken pieces and will result in tender pieces in your final curry.
The important things to think about are; (1) if you use frozen pieces then cook them all the way through. (2) If your pieces are slightly raw inside then they will need to be cooked a little longer in the final dish than ones which are already cooked right through.(3) Dont leave pieces out in the warm too long, always put the (cooked) pieces in the fridge after 20 mins?.(4) dont add your chicken to your curry if the sauce hasnt been reduced, add it nearer the end. This will stop the pieces getting stringy.
Good luck!!