So I have a jar of This curry. It's the older stock which looks more red. On their site and the new stuff their Korma now looks yellow. (wtf, idk).
Anyways I want to add strips of chicken into it. How do I make the chicken as tender as possible. Should I salt it and let it stand for 15 min. to let the juices rise before I cut it into strips? Should I boil it before i add it to sauce, or let it cook in the sauce? I don't know.
Any Ideas? I don't want dry chicken in my curry.
What part of the chicken is it? Breasts will be the hardest to keep moist. The main thing is not to cook it for too long at too high a temperature. You can add the raw chicken to the sauce or you can sear it first and then add the sauce and cook for another 15-20 minutes at a low to medium heat.
Made curry last night:
Heat oven to 375F
Sear the chicken in a little butter and oil with salt (and other spices)
Toss in the oven for ~12 minutes or until done flipping halfway
Let it sit until workable then slice and simmer with your sauce & veggies
Pic related some leftovers
So I decided to stir fry my chicken and add the sauce (potato and carrot added). and cook it just a bit after adding to chx. Also added a half can of coconut cream to the sauce. It turned out AMAZING. I'd add a pic, but my phone for whatever reason isn't connecting with my computer...
mix it 50/50 with a 1/2 cup water
put in pressure cooker with three big chicken thighs
cook for 15 minutes, then shred
eat with rice and beans, make tacos, burritos, or just eat it plain like a savage
Brine the chicken if you have time.
Otherwise, you can cook the chicken strips in the korma with enough water using a pressure cooker.
If you're going to cook it separately, might be nicer to steam the chicken rather than pan frying since you don't want your curry to be too greasy.