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Author Topic: Pre cooked chicken  (read 8,693 times)

AI Summary
The discussion revolves around the use of pre-cooked chicken in curries, with varying opinions on its impact on quality. Some members have found that pre-cooking can lead to tougher chicken, while others report successful results when the chicken is simmered for an extended period, allowing it to absorb flavors and remain tender. Overall, the community suggests that pre-cooking can work well if done correctly, particularly when combined with techniques like simmering in stock or using spiced oil.

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Offline Edwin Catflap

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Pre cooked chicken
« on: April 17, 2014, 10:01 AM »
Hi Guys

I usually cook my curries with fresh chicken straight in at the start and have always thought that the results were great! I am now going to cook 3 curries for 30 people over the Bank Holiday,..... Korma, CTM and Madras so the pre cooked scenario is looming. I just wanted to know what the consensus was regarding what the quality is like etc. Some say it can go tough, some say if you cook it on a simmer for quite a long time 30-40 minutes, it actually softens up and absorbs the flavour of the pre cooking liquor.

I'm in a quandry?!?! I am happy to do either way I just want the best taste.

Ed
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Offline fried

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Re: Pre cooked chicken
« Reply #1 on: April 17, 2014, 05:35 PM »
I do the same and generally add raw chicken directly, however I sometimes pre-cook the chicken using the Viceroy pre-cook recipe which you can find on the site somewhere, I found the results to be good.

I like the fact that you can then add a bit of the spiced oil to start the cooking process, a little bit more work but worth the effort if you have the time. I still usually don't bother 'cos I'm lazy and I find it a little oilier.
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Offline Madrasandy

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Re: Pre cooked chicken
« Reply #2 on: April 18, 2014, 03:24 PM »
 I have been precooking chicken in the base sauce , which did give some flavour but it can become a little tough, but recentley I have been seeling the chicken in the oil in the pan  that I am cooking the curry in, removing chicken then cook curry , fry garlic, fry spices add toms then add chicken then base etc
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Offline Edwin Catflap

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Re: Pre cooked chicken
« Reply #3 on: April 23, 2014, 06:59 PM »
Hi Madrasandy, CT also said to do it for 20 mins in the garabi, which i did and then let sit in some left over stock from CBM's advanced pre cooked potatoes to keep it moist. I did about 3 and a 1/2 kilos for about 20 people in the pub and it was so soft that when i cut the chunks into bite size pieces to add to Korma and Madras (yours) it nearly fell to bits, it was great!!!

Cheers

Ed
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