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Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Curry King on March 10, 2005, 11:16 PM

Title: Pre-cooked chicken the right way
Post by: Curry King on March 10, 2005, 11:16 PM

Using 4 breats cut into bite sized pieces

In a saucpan fry a little garlic and ginger paste in some oil
Add whole spices, pods, bay leaves, cassia bark etc.. anything else to add flavour
Fry on and add a tespoon each of coriander powder and cumin powder
Stir in and fry for a minute or so
Add the chicken and cover in the spice and oil
Add water to just under the chicken and boil
Cook on stiring till the chcken is cooked 10-15 mins tops

The only way to cook chicken.? The oil should go a bright green and it smells the nuts 8)

Title: Re: Pre-cooked chicken the right way
Post by: Mark J on March 11, 2005, 01:52 PM

I used to use a method extremely similar to this but I think the curry house cookery method produces better results  :)

Title: Re: Pre-cooked chicken the right way
Post by: Curry King on March 11, 2005, 02:50 PM

Give it a go if what you tried before was different as this comes out spot on.

Title: Re: Pre-cooked chicken the right way
Post by: Gareth on March 12, 2005, 09:57 PM

Quote from: Curry King on March 11, 2005, 02:50 PM

Give it a go if what you tried before was different as this comes out spot on.

What do you think of Kris Dhillon's method (using some of the green coloured boiled onion mixture as the simmering liquid?)

I've found that Kris Dhillon's method produces the best results for chicken but not for lamb.

I will give your recipe a go - it sounds as if it may produce nicely spiced chicken.

Gareth.