The one thing that has always bothered me about pre-cooking chicken is the flavour from poaching the chicken is lost. Pre-cooking it in base has the benefit of capturing that. The downside I imagine (although I have yet to try it) is that the chicken won't have the benefit of poaching in a salty, spiced liquid.

Think I'll have to try both at the same time to see if that really matters in the final dish.

Cheers for the idea!

Romain.......My best results have been to add 10% water to the base then cooking the chicken ,the water will soon reduce.....un-boned thighs cooked this way add some nice flavours .

Quote from: noble ox on February 15, 2020, 09:29 PM
Romain.......My best results have been to add 10% water to the base then cooking the chicken ,the water will soon reduce.....un-boned thighs cooked this way add some nice flavours .

I'm liking this concept more and more. When I cook homestyle I always use bone-in thighs and I don't ever pre-cook them. This has the makings of a good hybrid homestyle/restaurant style curry.

Cook the thighs. Remove them from the base and then proceed as you would for any gravy based curry. Nice!