In reply to boab's thread from a while ago (which I've just read!) about pre cooking chicken fillets:


I always wrap my chicken breast fillets in foil and pop in a preheated oven (electric fan assisted @140 ...gas mk 5?, you will have to check that one) for 35 mins. They cook in their own juice and always come out tender and juicy, ready to cube and pop into a curry! 

I shall post the methods & recipe on Hint & Tips.  This is a genuine process given to me by one of my Indian Chef friends.

CP

Prefer the seer and bake technique myself .

I use seer and cook for my sauce based meals, and bake and blast for Kebabs etc.

CP