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Author Topic: Cooking Chicken  (read 6,249 times)

AI Summary
To achieve chicken that is infused with sauce like in takeaways, several users suggest marinating the chicken for an extended period, ideally around 24 hours, in a mild curry mix with turmeric. Others recommend precooking the chicken in a mixture of water, oil, and gravy, allowing it to soak in the juices before final cooking. The consensus points towards marination and precooking as effective methods to enhance flavor absorption in the chicken.

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Offline leehill

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Cooking Chicken
« on: February 05, 2006, 02:18 PM »
Hi everyone,

I have been trying to find out how my local takeaway prepares its chicken and I never seem to get it right.

When I order a madras or vindaloo the chicken seems to be infused with the sauces i.e. if i remove a peice of chicken and cut it in half the sauce appears to have soaked deep into the chicken, I have tried to achieve this many times but all I get is white chicken that is coated in the sauce but i cannot get it to soak into the chicken peices, i have tried blanching to "open the pores" but with no luck.

anyone got any ideas?

Cheers,

Lee
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Offline Yellow Fingers

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Re: Cooking Chicken
« Reply #1 on: February 05, 2006, 05:00 PM »
Quote from: leehill on February 05, 2006, 02:18 PM
When I order a madras or vindaloo the chicken seems to be infused with the sauces i.e. if i remove a peice of chicken and cut it in half the sauce appears to have soaked deep into the chicken

Yes I've noticed that on some of the takeaways I've had too. Tandoori chicken has a similar sort of effect and that's because it has been marinated for about 24 hours before cooking. So perhaps marinating in a mild curry mix with added turmeric might do the trick?
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Offline Curry King

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Re: Cooking Chicken
« Reply #2 on: February 06, 2006, 02:56 PM »
It's probably because it's precooked in spices\gravy hours before its used and left to sit in the juice soaking up the flavours.
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Offline Mark J

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Re: Cooking Chicken
« Reply #3 on: February 06, 2006, 08:45 PM »
Rings a bell, in my recent experiments in the cracked it thread (I should edit that thread and rename it, its gone rapidly downhill after the initial posting  ;D) the method Ive been using precooks the chicken in water/oil and gravy and then your leave it in the remaining juices until you want to cook with it. When you add it you also add any remaining juices
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Offline Ashes

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Re: Cooking Chicken
« Reply #4 on: February 07, 2006, 03:42 PM »
I thought blanching was to close the pores. Like searing meat in a frying pan on both sides before letting it fry,. that way the meat remains sealed and it makes the meat juicer, also the meat doesnt stew in it own juices which can make it very tough.

My best guess is the marinaded and/or cooked with turmeric and paprika technique, bet it tastes pretty good with that much flavour inside?
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Offline curryqueen

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Re: Cooking Chicken
« Reply #5 on: February 23, 2006, 01:48 PM »
I always prepare my chicken in water and tumeric.  Put enough water in pan to just cover the chicken and add turmeric.  Quantity of turmeric depends on how much chicken you are cooking.  I would say roughly a rounded tsp turmeric to 4 chicken breasts.  Bring to boil and simmer for about 20 to 30 minutes.  Drain and use.
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