Topic: healthy cooked off chicken for meals etc

[chilli head]

I have tryed this methord for cooking off chicken and it works as my wife likes the healthy option
Cut chicken to normal meal size portions
3/4 fill sauce pan with water
 add 1 tespoon salt
    5-6 bay leaves
     3 tablespoons good curry powder
     2 teaspoons garam masala
     1  "  "  "   cumin
     2  "  "  "   peprika
     2  "  "  "   turmaric
     1  "  "  "   coriander powder
     1  "  "  "   chilli powder
  Add all exept chicken to water bring to boil the add chicken turn to simmer and stir and cook till cooked through about 7 mins all so just cut a bit to try there may be a froth skim it off.
    Andy

[JerryM]

Andy,

u don't do things by halves for sure.

i would need to scale the recipe back for say 500g of chicken. what wt of chicken is the recipe for (i guess 32 portions to go with your base).

i too use this "par boil" principle and find it works well. i only add turmeric at the mo though. i find it crucial on cooking time (simmer max 5 mins so same ball park) and then allow the chicken to cool in the liquid.

there's a lot of spices in the recipe - is the chicken aimed at eating on it's own or in curry. probably the wt of chicken will answer this.

[Cory Ander]

and then allow the chicken to cool in the liquid.

I think you might be encouraging food poisoning here Jerry!  I think I'd prefer to remove the chicken and cool it quickly! 

[chilli head]

Its for about a pound or so and i eat in pitta's, salads and in curry's etc.
   Andy

[JerryM]

CA,

i am sure your right. i may have inadvertently fallen into bad practise and been lucky.

the cooling in the liquid does make a difference and in cooking it again at dish stage within an hour or so, i hope mitigates the risk.

i guess a halfway house alternative for those concerned would be to plunge in fresh cold water and then into the fridge.

thanks for clarification on the spice amount Andy - seems a lot. have u tried the Ashoka marinated chicken - i use this whenever i can (if i can't make tikka) and have time for the marinating http://www.curry-recipes.co.uk/curry/index.php?topic=3189.10

[chilli head]

hi Jerry
 whats the ingredients and method for ashoka marinated chicken? I will give it a go.
 Thanks Andy

[JerryM]

Andy,

the families clear preference is for Tikka but that for me needs 3 days marinating. the par boil (as above) is a very quick on the spot compromise. the Ashoka marinated is halfway house almost tikka but better than plain with a ~24hr marinade or even less (min 4 hrs).

recipe exact location link is http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28438#msg28438

it's based on 1 kg of chicken so i have to pro rata. the 1 kg recipe is:

chicken 1 kg
garlic/ginger paste 2 tbs
salt 1 tbs (i use 1/3)
turmeric 1 tbs
chilli 1 tbs
tom puree 1 tbs
oil 2 tbs