Recipes Base recipe for cooking chicken for an Indian curry

Recipes Base recipe for cooking chicken for an Indian curry

Recipes Base recipe for cooking chicken for an Indian curry

  1. a few large chicken breasts approximately 900 g with epidermis and bone removed
  2. six tablespoons vegetable olive oil
  3. 1 teaspoon turmeric
  4. 4 tablespoons the reserved and grilled curry sauce (see basic curry sauce recipe on this poster)
  1. With a sharp knife remove all the fat and membranes and the chicken portions and cut each into 8 equal size pieces wash and drain

  2. Place all the remaining ingredients into a large saucepan and mix well

  3. Cook on a medium heat stirring continuously until the sauce begins to darkening colour approximately 4 to 5 minutes

  4. Add the chicken and stir until all the pieces are well coated with the sauce

  5. Turn down the heat and continue cooking with the lid on for about 20 minutes or until the chicken is tender, stirring frequently

  6. Remove the chicken pieces but leave the sediment in the pan and place them into a clean container

  7. The cooked chicken can now be used immediately for some of the chicken curries from this poster or refrigerated for up to 4 days

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