How To PRE COOK CHICKEN for curries (Indian Restaurant Style) - Al's Kitchen

today , I'm gonna be cooking precooked chicken .

Sounds stupid , doesn't it ?

And basically , this is what you do to the chicken before you put it into any curry that you're gonna make , Um , say he's putting raw chicken in your base gravy once you've cooked your sauce , so basically , we're gonna cook precooked chicken , so the first thing you'll need to do is just heat up a little vegetable oil .

I'd say no more than two tablespoons .

I'm gonna cook , um , enough chicken for three people .

So obviously you'll differ the amount , depending on how many you want to cook for .

For a large tablespoon of garlic and ginger .

It's very important you cook this slowly and don't burn it .

Otherwise , it will ruin the chicken .

Take the diced chicken , put it into the oil with the garlic and ginger paste .

Basically , just slowly fry there .

Toss it in the oil and the garlic and precooked chicken is not cooked chicken .

You're just basically searing it on the outside and cooking it a little .

There are many different ways you can precook the chicken .

This is the easiest , the quickest and the most simple .

Um , there are some Indian chefs that add some spices to the chicken or marinade the chicken in , um , Tico or masala .

Um , this is just a basic precooked chicken to go into the many different Curries that you might want to cook .

Alright .

Once , um , it changed colour .

We're gonna add one chef spoon full of the base gravy , check out my other recipe on how to cook base gravy .

Mhm .

And that's all we're gonna do .

Basically , we're just gonna cook that down for maybe a minute more , and we're gonna put it into a bowl , ready to go into a curry of our choice .

The reason I use an aluminium pan is , um , a lot of Indian chefs use aluminium pans because they conduct a lot of heat .

And basically , when you're making your Curries , the sauce caramelises on aluminium far better than a non stick because there's a lot of movement and a lot of scraping and shuffling .

And what you don't want is for the , um , the Teflon or the non stick surface coating to come off into the curry .

So aluminium frying pans are a very good choice .

Um , they're not expensive either .

To be honest , precooked chicken for free