Pages1 2 3

Author Topic: Viceroy Brasserie Pre-Cooked Chicken  (read 48,110 times)

AI Summary
The discussion revolves around the preparation of pre-cooked chicken using a method similar to that showcased in a video by Ali. Participants share their experiences and variations, noting the importance of using the oil and stock from the chicken to enhance flavor in curries. Many agree that while the Viceroy method produces flavorful and moist chicken, it can be too potent for simpler dishes, suggesting that moderation in spice and oil is key for achieving the desired balance in flavors. Overall, the community appreciates the technique and its results, with several members expressing satisfaction with their own attempts.

0 Members and 1 Guest are viewing this topic

Online Kashmiri Bob

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1,964
Viceroy Brasserie Pre-Cooked Chicken
« on: April 03, 2013, 08:28 AM »
http://www.youtube.com/watch?v=ePsxOc-awsI

Excellent vid from Ali.  Very similar method to what is used at my local TA.  One difference is that our chef blends onion and green pepper with the added water.  When cooled, a good amount of red spiced oil rises to the top.  This is the only spiced oil my local uses.  Generally, 1-2 chef
Logged

Offline natterjak

  • Elite Curry Master
  • *******
  • Posts: 1,237
Re: Viceroy Brasserie Pre-Cooked Chicken
« Reply #1 on: April 03, 2013, 09:40 AM »
Good spot there Rob. Seems like a reasonably generic recipe, very similar (almost identical) to the IFFU precooked chicken which I've been using for a while and get great results from. This use of oil and stock from the precooked chicken to add depth of flavour to dishes seems to be cropping up a lot too.

Logged

Offline chewytikka

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1,951
Re: Viceroy Brasserie Pre-Cooked Chicken
« Reply #2 on: April 03, 2013, 12:35 PM »
Good vid Ali
Like everything, made slightly differently from kitchen to kitchen, but for those interested
it's a preparation called Handi cooked in my kitchens.

On Easter Sunday my friends restaurant was fully booked 150 for the night.
On the afternoon I had a great laugh in his kitchen, It took 2 hours for 6 staff to prep everything from scratch, ready for the evening mayhem. (Hard Work)

Here's a pic of the Handi Chicken, with plenty stock/oil keeping it moist.


Viceroy Brasserie Pre-Cooked Chicken


cheers Chewy
Logged

Offline natterjak

  • Elite Curry Master
  • *******
  • Posts: 1,237
Re: Viceroy Brasserie Pre-Cooked Chicken
« Reply #3 on: April 03, 2013, 12:39 PM »
Nice pic chewy. How long is the chicken precooked for to get it tender enough but not falling apart?  Beyond the unavoidable amount which clings to the chicken, is the oil / stock from the pre cooked chicken prized as a flavour enhancer and added to dishes? Or is it carefully drained from the chicken and entirely discarded?
Logged

Offline chewytikka

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1,951
Re: Viceroy Brasserie Pre-Cooked Chicken
« Reply #4 on: April 03, 2013, 02:05 PM »
NJ
The chicken is sealed in the Bagar (oil) first, before the water is added.
It would never fall apart or go stringy because of this. I never took any notice of timings as there was so much going on.
But it will depend on how much chicken is being cooked, but 30/45mins should do it.

Unlike Ali's good vid, these guys use much more oil and water, less tomato puree, only Teg Patta and Cassia, plus Service Onions.

I'ts usually good tasting tender chicken, but I've had some which I think has been boiled too hard or long, which was quite dense and hard to the bite.

Yes, they use a little oil/stock in the final dishes as they add the meat.

cheers Chewy
Logged

Offline Malc.

  • Jedi Curry Master
  • *********
  • Posts: 2,224
Re: Viceroy Brasserie Pre-Cooked Chicken
« Reply #5 on: April 03, 2013, 02:53 PM »
Hi Mike,

What is the black coloured device in the back right of the pic?

Cheers

Malc.
Logged

Offline Secret Santa

  • Genius Curry Master
  • **********
  • Posts: 3,606
Re: Viceroy Brasserie Pre-Cooked Chicken
« Reply #6 on: April 03, 2013, 03:21 PM »
Quote from: Axe on April 03, 2013, 02:53 PM
What is the black coloured device in the back right of the pic?

That was going to be my question.  ;D
Logged

Offline Secret Santa

  • Genius Curry Master
  • **********
  • Posts: 3,606
Re: Viceroy Brasserie Pre-Cooked Chicken
« Reply #7 on: April 03, 2013, 03:29 PM »
Quote from: natterjak on April 03, 2013, 09:40 AM
This use of oil and stock from the precooked chicken to add depth of flavour to dishes seems to be cropping up a lot too.

And rightly so. It is, without doubt, one of the 'secrets' to getting the old style BIR flavour. If you're not doing it this way you're missing out.
Logged

Offline goncalo

  • Elite Curry Master
  • *******
  • Posts: 1,058
Re: Viceroy Brasserie Pre-Cooked Chicken
« Reply #8 on: April 03, 2013, 09:11 PM »
OK, so I just bought a few breasts from a halal butcher and I'm ready to go for this one!
I'm starting with just 4 to see how it goes. If I top-up the pot with extra oil, how can I then filter it to keep as spiced oil / stock to make the best of it when cooking curries in the future?

Thanks
Logged

Offline Secret Santa

  • Genius Curry Master
  • **********
  • Posts: 3,606
Re: Viceroy Brasserie Pre-Cooked Chicken
« Reply #9 on: April 03, 2013, 11:14 PM »
Quote from: goncalo on April 03, 2013, 09:11 PM
OK, so I just bought a few breasts from a halal butcher and I'm ready to go for this one!
I'm starting with just 4 to see how it goes. If I top-up the pot with extra oil, how can I then filter it to keep as spiced oil / stock to make the best of it when cooking curries in the future?

Thanks

I just tip the pan so that it collects at one side and spoon it off.
Logged
Pages1 2 3