how to cook boneless chicken breasts for curry?
I am trying to make chicken curry my way. I have already prepared curry and now I want to add cooked pieces of chicken into it (cooked separately). I assume the chicken needs to be cooked separately, and I am not sure how to cook it. I am using boneless chicken breasts, and I want my cooked chicken to be soft and juicy.
Or should I be cooking chicken in the curry that I made? My curry consists of grinded onion, yoghurt, water and spices.
Best Answer
I'd cut them in small pieces (1 or 2 cm) and quickly sauteed them (1 or 2 minutes on hot temperature) to get some caramelization and toss them in the curry to finish cooking.
Or just toss them in the curry to cook them (one less pan to clean).
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Should you cook chicken before adding to curry?
If you are looking to make a curry with raw chicken, you are best browning the chicken at the start of the cooking process. That way, you can ensure it is cooked through as you prepare your curry.How do I cook chicken breast without drying it out in curry?
You have to use a simple technique called 'brining'. All you need to do is cut the chicken breast into 25 mm cubes and leave it immersed in very salty, cold water (brine) for 20-30 minutes. Then rinse the chicken in fresh water before marinating and cooking.How long should you cook chicken breast curry for?
After setting the chicken breasts aside, cook garlic, onions, and ginger in the same pan to create the flavor base. Once the onions are translucent, add in spices, tomatoes, yogurt, and chicken to cook thoroughly. Cover and simmer for about 20 minutes for a wow-worthy chicken curry.How long does it take to cook boneless chicken breasts?
How long should I bake chicken breast?- 20 to 30 minutes for large boneless, skinless chicken breasts cooked in a 375 degrees F oven.
- 35 to 40 minutes for large bone-in, skin-on chicken breasts cooked in a 375 degrees F oven.
Boneless Chicken Masala Recipe | Boneless Chicken Masala by Inaaya Kitchen
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Answer 2
My personal approach is to slow cook chicken breast in whole in water, with light seasoning (some salt and minimum spices), then use the broth to cook the sauce and vegetable.
Then shred the chicken and mix the two and keep warm for a while to let the flavors soak.
The reason for this is:
1) The curry flavor doesn't penetrate the chicken much at all, so for the chicken to carry flavors it has to be shredded and fully soaked with the sauce. Cooking chicken in the sauce doesn't help with flavor much based on my experience. A thick sauce and large surface area of the chicken to absorb it is a much more effective flavor delivery mechanism.
2) There is a conflicting requirement for temperature for cooking chicken and the sauce. The chicken would need a lower temperature much below boiling temperature, while the onion, tomato, and other vegetable need much higher temperature to "melt" into the body of the sauce.
3) The choice of simmering chicken in water is more due to energy efficiency and convenience (with an electric slow cooker). Also when you keep the meat a whole piece you don't lose much juice at all, compared with other "dry" cooking method. Also since the broth goes into the final product anyway, you are not wasting anything.
4) Shredded chicken has a better texture than cut chicken.
One catch is, since all the broth goes into the product, then so does all the salt and water. You need to measure those carefully up front.
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