Topic: A breakthrough at last

[Cory Ander]

George,

You really should try harder to understand the criticisms that are sometimes levied at you (I think most members probably take a very deep breath and decide to shut up instead).

You have obviously irked quite a few members here.

You almost always come across as being negative, emotive and provocative in most of your posts.

You often haul out the "I am a victim" plea when someone challenges you or your posts.

You have never, to the best of my knowledge, posted a properly defined recipe or a photo of your efforts (in all your time of being on this forum).

You have often criticised others for posting "work in progress" (you words not mine).

You have often criticised others for their lack in precision in their recipes.

I also am amazed that you (still) have never bought a BIR Madras.  But you post about your "success" in producing one (without supplying much positive detail).

I also would like to see you post HOW you made it (with precise details on ingredients, timings, etc, as you demand of others).

I would also like to see you post photos of your successes.  A video would be tremendous (but possibly to much to ask or expect)!

My views, in a nutshell. 

[Cory Ander]

at what stage would you add the chicken? At the first ladle of base stage?

To be honest, I don't think it really makes a whole load of difference.

I prefer to add it with the powdered spices and coat the chicken with the spices and "seal it" (which flavours the chicken and also helps prevent the spices from burning).  Then add the tomato puree and curry base.

But I sometimes add the curry base, first, and then the chicken.  I don't really notice much difference in the end result.

It is these types of significant differences in technique, but the subtle - mostly imperceptible - differences in results, that leads me to believe that "technique" really isn't as important as the underlying nature of the curry base....or spiced oil...or stock....

[Malc.]

...I can't see why precooked chicken would add another layer of flavour...

You won't notice so much through the curry as a whole but more so when you bite into the meat. Certainly you can tell the difference when tikka has been added and regular pre-cook meat will taste different to freshly cooked (assuming that it has been quickly cooked as CA mentioned doing with his). But whether it makes that discernible difference to you is all personal choice. I'd be happy either way as long as it's in a curry.

[Peripatetic Phil]

It seems strange I know but I can't see why precooked chicken would add another layer of flavour (unless there was something in the precook recipe different from what was in the curry recipe).

Wel, that was the very point I was making :

What I can say is that part-pre-cooking does allow for a more complex final dish, because it is possible to part pre-cook the chicken in spices that will not otherwise feature in the final dish, and thereby gain additional layers of flavour.

Why not just marinade the chicken?

My mind has been working on exactly the same lines.
** Phil.

[RubyDoo]

Some thoughts here for me too.
Pre cooking is a pain in the arse.
I buy my chicken breast in bulk for Smithfield Market so have to freeze it.
If I then pre cook it means defrosting first. I then pre cook in bulk of 10 / 12 large breasts = about 3kg .
much of the precooked then has to be re frozen which means when it is again defrosted and turned into something yummy, if there is some left over it cannot be frozen again whereas not pre cooking would allow me to freeze finished meals. ( not perhaps always necessary if I gauge my quantities right which I normally do )

[Secret Santa]

Restaurants pre-cook the meat for two main reasons. First to slightly speed up the process of getting the meal on the table (or takeaway container) and to give the meat a flavour different to that of the main sauce. And, second, to avoid having to handle raw meat when cooking the final dishes.

No one says you have to do it this way (but your end result may differ from the BIR curry if you don't).

[Kashmiri Bob]

George.  Are you here for the 10 minute argument or is it the full half hour?

Rob 

[976bar]

Some thoughts here for me too.
Pre cooking is a pain in the arse.
I buy my chicken breast in bulk for Smithfield Market so have to freeze it.
If I then pre cook it means defrosting first. I then pre cook in bulk of 10 / 12 large breasts = about 3kg .
much of the precooked then has to be re frozen which means when it is again defrosted and turned into something yummy, if there is some left over it cannot be frozen again whereas not pre cooking would allow me to freeze finished meals. ( not perhaps always necessary if I gauge my quantities right which I normally do )

Now I always find it better to pre-cook. I usually buy a 5kg pack of Halal Chicken Breast from Makro at around

[Peripatetic Phil]

I usually buy a 5kg pack of Halal Chicken Breast from Makro at around

[loveitspicy]

Now I always find it better to pre-cook. I usually buy a 5kg pack of Halal Chicken Breast from Makro at around