Hi everyone,

I have been trying to find out how my local takeaway prepares its chicken and I never seem to get it right.

When I order a madras or vindaloo the chicken seems to be infused with the sauces i.e. if i remove a peice of chicken and cut it in half the sauce appears to have soaked deep into the chicken, I have tried to achieve this many times but all I get is white chicken that is coated in the sauce but i cannot get it to soak into the chicken peices, i have tried blanching to "open the pores" but with no luck.

anyone got any ideas?

Cheers,

Lee