Base recipe for cooking chicken for an Indian curry

Although not mandatory to get the best texture and taste from the chicken it is good to use a large deep pan for cooking. A normal pan will suffice in a large pan will speed up cooking and also allows a more rapid thickening of the sauce without overcooking the meat fish or vegetables

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

25 mins

6 servings

5large chicken breast approximately 900 g with skin and bone removed
6 tablespoonsvegetable oil
1 teaspoonturmeric
4 tablespoonsthe reserved and cooked curry sauce (see basic curry sauce recipe on this poster)

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Steps

25 mins

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