How to cook Pre cooked Chicken,BIR,Indian Curry recipes,Indian Curry recipes restaurant Style, curry
how to Pre cooked Chicken to restaurant style curries,pre cooked chicken,chicken,indian cuisine,precooked chicken
Precooked Chicken
Step 1
¾ Cup oil
6 Bay Leaves
2 Cinnamon Sticks
10 cardamon
1 Tsp Onion seeds
1 Tsp Whole Black Peppercorn
¾ Cup oil
2Tbs Salt
3 Tbs Garlic & Ginger paste
280g Sliced Onion
Hand-full of Fresh coriander
Cook on a med/high heat until onions are soft
Step 2
1800g chicken
After 10 Minutes
Add Spices
1½ Tbs Turmeric
½ Tbs Paprika
½ Tbs Cumin
½ Tbs Coriander
Step 3
After 1 minute add chicken
At this point the heat should be high, keep stirring every two minutes, replacing the lid until the water level is the same as the chicken, do not add any water, chicken will release water its own!
Step 4
Once the Chicken has released its water give a final stir put back the lid and, turn heat down and simmer gently for 25 minutes, then take off the burner and let it rest for 1 hour with lid on.
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13 Comments
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Hi bud, I have tried this method with chicken breast bought from the supermarket, butchers and frozen.
The chicken tends to be different to how it is when I buy a takeaway curry.
After going deep I realised that the chicken offer to businesses (Indian/Chinese/others) different.
As in they offer 72% water content 80% water content 65% water content. This can’t be found in the supermarket. Some chicken is 82% in Lidl and Aldi etc. it’s not the same.
What would you say?
I’ve seen some people use “super pollo frozen chicken”
Cheers dude live your videos 👌👌👌
Great pre cooked chicken method din. So soft and tasty when its done. All these chefs on u tube adding water makes the chicken bland. Brilliant info din your knowledge is priceless.
what curries would i use this in
Would you say thigh is better for curries? I prefer it but you can have bigger chunks with breast
Thank you Chef Din, I really like your down to earth way of explaining things and your background as an experienced chef. I am always looking to make great curries and cannot wait to try your recipes. I have to learn not to put too much ingredients in the pan. I always end up with a huge pan of curry and feel I’ve lost some of the spice intensity. Great channel.
Love your explanations about inside the restaurant and spice variations you use….quite different from other channels…and immediately look yummy!!!
Chef, I've cooked homestyle curries from scratch for years and am now interested in dabbling with these restaurant style ones too. My only concern about using precooked chicken is that it always leaves a boiled, gamey taste when reheated. How can you avoid this apart from having to use fresh raw chicken?
Doing this now, great instruction. Many thanks.
Hi Chef Din, what quantity of chicken did you use for this recipe?
Thanks
How soon after cooking does the chicken have to be used by? Can it be frozen for later dates or best used same day?
I've noticed in the recipe you have 3/4 cup of oil twice? Is this correct?
How much chicken did you use chef? is 1kg ok for this recipe?
Great method Chef, I shall definitely give this a go👌