Topic: chicken breast

[shaun63]

does anyone no how to get chicken breast that melts in your mouth every time i put it in a curry its tuff normaly use chick thighs would love to have chicken breast for tikka cheers

[976bar]

does anyone no how to get chicken breast that melts in your mouth every time i put it in a curry its tuff normaly use chick thighs would love to have chicken breast for tikka cheers

Hi Shaun,

I always use chicken breast and it's always tender and juicy and here's how I do it.

Cut chicken breast into 1 and 1/2 to 2 inch chunks. (If its too small it will dry out).

1 tsp curry powder
1 tsp spice mix
1 tsp garlic puree
1 tsp ginger puree
3-5 tbsp water

Put the chicken in a bowl or freezer bag along with the marinade and pop in the fridge for around 2 hours.

Heat your oven to 180 C and put the chicken with the marinade in a baking tray and bake the chicken for 12 minutes.

Remove the chicken from the oven. It probably won't be cooked right through at 12 minutes, but this is what you want.

Make your curry sauce then add the chicken to the sauce and cook through for around 5-8 minutes. This will ensure that the chicken is thoroughly cooked through but still tender and moist

[976bar]

does anyone no how to get chicken breast that melts in your mouth every time i put it in a curry its tuff normaly use chick thighs would love to have chicken breast for tikka cheers

Hi Shaun,

Do the same for Chicken Tikka, but if you like that smokey taste on your tikka, give it a couple of minutes on the BBQ as well, then just warm the tikka up for about 5 minutes in your curry sauce as the tikka will probably be cooked through.

[loveitspicy]

This is how we do it and it never fails to get comments of, "the chicken just melts in your mouth"

Take your chicken breast cut it into cubes / chunks or whatever shape and the size you want - throw it in a bowl put some spice in, a spoon of curry powder for example and a spoon of turmeric (important) - then yogurt - and you don't need much just coat it by stirring it all around. Cover with cling film and leave it on the side for 3 hours or in the fridge overnight. The chicken doesn't take on that much of the spice unless marinated overnight.

Then put the chicken in a pan and cover with boiling water out of the kettle and bring the pan to the boil.

Boil the chicken for about 8 mins. Turn off the heat - leave stand for about 10 mins then take the chicken out. Use immediately or bag and tag and shove in the fridge for whenever or freeze. We do not freeze chicken that is not in a curry sauce but you can.
The chicken will be yellow in colour from the turmeric - and when cooked in the curry you are making it will just melt in your mouth.

Hope this helps

best, Rich

[Peripatetic Phil]

Take your chicken breast cut it into cubes / chunks or whatever shape and the size you want - throw it in a bowl put some spice in, a spoon of curry powder for example and a spoon of turmeric (important)

I'm always keen to learn why something is important : could you let us know why the turmeric is important in this case ?  I do use it myself, because my own style of BIR cuisine is based on Kris Dhillon's methodology, but I would nonetheless still like to know exactly what role the turmeric plays.

** Phil.

[shaun63]

thanks for the reply looks like im cooking curries over the weekend will let you no how they go thanks again

[Aussie Mick]

I've tried a few different versions, but currently use Mick's recipe (Curry Barking Mad).

As he states in his book "There are much longer winded ways of doing it, but this gets good results."

I cooked up a batch of gravy beef last wek in the pressure cooker, it literally fell apart in your mouth, no chewing required at all, it was excellent. Chicken is always very tender too. Probably the worse result I had was Curry 2 Go recipe, that involved yogurt and an over night marinade, and it was not as good as CBM's

Ashoka recipe is good, but not THAT much better than Mick's considering the extra work IMHO.

It's easy and it works. I don't know whether I am at liberty to print the recipe here, as it is from HIS book.

I will definitely try your recipe though Rich.

[Malc.]

Hi Shaun,


I use a very similar process to 976 and always get good results. For Tikka I simply take the oven up to 250c and use similar timings. Depends on your oven and the size of the chicken pieces though.


If you want the ultimate in super juicy chicken, brine the raw meat in salted water using a third as much salt to water and leaving it overnight or longer. Drain and use as you would raw meat.

[curryhell]

I've tried a few different versions, but currently use Mick's recipe (Curry Barking Mad).
It's easy and it works. I don't know whether I am at liberty to print the recipe here, as it is from HIS book.

I will definitely try your recipe though Rich.

Mick, you'd be breaching CBM's copyright.  For what the book costs I would suggest any interested members give him the price of a pint and benefit hugely from the rest of the excellent content

[loveitspicy]

Take your chicken breast cut it into cubes / chunks or whatever shape and the size you want - throw it in a bowl put some spice in, a spoon of curry powder for example and a spoon of turmeric (important)

I'm always keen to learn why something is important : could you let us know why the turmeric is important in this case ?  I do use it myself, because my own style of BIR cuisine is based on Kris Dhillon's methodology, but I would nonetheless still like to know exactly what role the turmeric plays.

** Phil.

Turns the Chicken a nice pleasant yellow colour - instead of it being white in a curry - thats all Phil.
However the more turmeric you put in - it can go from being a nice yellow to a yellowy brown

best, Rich