| Ben Nunn |
What is the best way to cook chicken for a curry (so that it is soft and
tender, but well cooked)? I have heard that boiling is the best - is this
true? If so, *how* do I boil a chicken breast?
Sorry for the basic question but I'm new to this and I'd rather not give
myself food poisoning.
Thanks in advance.
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| SportKite1 |
>From: "Ben Nunn"
>What is the best way to cook chicken for a curry (so that it is soft and
>tender, but well cooked)? I have heard that boiling is the best - is this
>true? If so, *how* do I boil a chicken breast?
While some may very well "boil" chicken for curry I prefer to braise mine.
I don't use breasts, but rather thighs as they have a richer, fuller flavor,
become nice and tender when long cooked and don't dry out like chicken breast.
I start by browning pieces of boneless, skinless chicken thigh with onions,
garlic and ginger, then adding the spices, so they cook out in the oil. Then I
add whatever liquids the particular recipe calls for and simmer for an hour to
an hour and a half.
Ellen
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| Steve Wertz |
On Mon, 5 Jul 2004 16:23:43 +0100, "Ben Nunn"
<bennunn@depro.co.uk> wrote:
>What is the best way to cook chicken for a curry (so that it is soft and
>tender, but well cooked)? I have heard that boiling is the best - is this
>true? If so, *how* do I boil a chicken breast?
>
>Sorry for the basic question but I'm new to this and I'd rather not give
>myself food poisoning.
Never boil chicken unless you're making chicken stock/soup (and
even then it should only be simmered).
De-bone the chicken, cut into bite sized pieces, and fry it up in
a pan with a little oil.
-sw
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| WardNA |
>best way to cook chicken for a curry (so that it is soft and
>tender, but well cooked)?
The issue with chicken is never tenderness (any fryer should be tender) but
whether you overcook it to dryness, which is certainly a common problem with
white meat. There must be all kinds of systems for making curry, but what I do
is fry the pieces in oil (don't bother with ghee; I use canola) until light
brown, add sliced onions, garlic, and shredded cabbage until THEY begin to
brown, too, and then pour in more sliced onions, garlic, and the spices/salt
which have been mixed up in a couple cups of cold water; establish a simmer;
and then add in whatever else you think it needs; okra, manioc root, pre-cooked
garbanzos . . . as you please . . . and serve it after about 45 minutes, or
until the most stubborn added ingredient is cooked through.
For the "curry" spices, I use (in descending quantities):
whole cumin
ground turmeric
minced fresh habaneros, seeds removed (2 entire chilis for one chicken's worth
oughta singe your kidneys)
ground corriander seed
minced fresh ginger
whole cardomom (in the pod)
a few whole cloves
some slivers of cinnamon
Eat some immediately, but it's always better after a day in the fridge.
Neil
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