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Curry Chat => Lets Talk Curry => Topic started by: natterjak on March 20, 2012, 01:56 PM

Title: Curry flavour chicken fat - potential uses?
Post by: natterjak on March 20, 2012, 01:56 PM

I'm currently pre cooking about 20 chicken thighs in the slow cooker with 450ml of base sauce poured over them and as chicken thighs tend to, they have yielded a lot of oily fat which I'll skim off at the end (then use the base sauce to cook a curry). Just wondering what use I could put my curry flavoured chicken fat to? Would it be any good as a substitute for veg oil / veg ghee to start a curry off?

Title: Re: Curry flavour chicken fat - potential uses?
Post by: PaulP on March 20, 2012, 02:44 PM

Hi NJ,

Let us know how the thigh meat turns out. I'm sure I've had thigh meat in a TA here in Liverpool and it is always very tasty and tender. Did you skin the thighs first? A lot of fat is stuck to the inside of chicken skin so if you remove the skin you remove most of the fat.

I'm not sure whether your curried chicken fat would be nice or not. You'll have to taste it and let us know!

Cheers,

Paul