Topic: Why do TA's add sauce to pre-cooked meats?

[h4ppy-chris]

Why do TA's pre-cook chicken with sauce? Why with a sauce? why not just the cooked chicken? before adding it to a curry.
I know WHY do you?
Is it to add flavor to a curry???
Now the big GUNs on here should be able to answer this?

[Peripatetic Phil]

Why do TA's pre-cook chicken then add it to sauce? Why add a sauce? why not just the chicken?

They add a sauce, Chris, because the customer wants and expects a sauce when he or she orders a curry.  A T/A that failed to add the sauce would soon be an ex-T/A looking for a new owner.

* Phil.

[h4ppy-chris]

Why do TA's pre-cook chicken then add it to sauce? Why add a sauce? why not just the chicken?

They add a sauce, Chris, because the customer wants and expects a sauce when he or she orders a curry.  A T/A that failed to add the sauce would soon be an ex-T/A looking for a new owner.

* Phil.

LMFAO @ you PHIL is that your best?

[Peripatetic Phil]

LMFAO @ you PHIL is that your best?

No, I save my best for those that are genuinely interested in learning something Chris.  Those that know everything already just aren't worth the effort.

** Phil.

[h4ppy-chris]

LMFAO @ you PHIL is that your best?

No, I save my best for those that are genuinely interested in learning something Chris.  Those that know everything already just aren't worth the effort.

** Phil.

I know what you mean Phil, but i still try 

[h4ppy-chris]

Well Phil tried, anyone else?

[Les]

Well Phil tried, anyone else?

I don't know Chris, Maybe you could enlighten me. I'm always willing to learn something new

Les

[Salvador Dhali]

Why do TA's pre-cook chicken then add it to sauce? Why add a sauce? why not just the chicken?
I know WHY do you?
Is it to add flavor to a curry???
Now the big GUNs on here should be able to answer this?

I'm not a big gun or anything, but I've been at this lark since 1981 and I always thought that the reasons BIRs precooked their chicken/lamb/mutton in what is, essentially, a thin curry stock containing whole spices, were:

1. To facilitate speed of service
2. To ensure that the meat is tender
3. To ensure that the meat's natural water content doesn't dilute the sauce and compromise its intensity.
4. To ensure that the meat has flavour that not only complements the sauce, but adds to it. (Should some of the stock also make it into the curry pan, along with the odd whole cardamom or petal of star anise, etc., all to the good.)

As to why they would not just serve the meat without the sauce, I don't fully understand the thinking behind this, Chris, as surely the whole raison d'etre - the one central element around which the BIR concept pivots - is the curry sauce.

Without the curry sauce you do not have BIR. You don't actually need to add meat to it to create a BIR curry (in fact, I quite often knock up a batch of Chewy's Madras sauce after the pub to dip a chapati into when I'm out of precooked meat).

I may have misunderstood you though.

Anyway, that's my stab at it!

[mickdabass]

Why do TA's pre-cook chicken then add it to sauce? Why add a sauce? why not just the chicken?
I know WHY do you?
Is it to add flavor to a curry???
Now the big GUNs on here should be able to answer this?

Call me thick if you like...you wont be the first...but I dont understand the question. Are you asking why do birs pre-cook the meat before they make the curry?
Your sincerely
confused mdb

[Kashmiri Bob]

Chewy's madras sauce with a side plate of freshly made chips for dunking is the ultimate supper in my opinion.

Rob