Chicken curry?

European_Citizen

You can bulk it out with potatoes as well, I always do that as they taste nice and cost much less than chicken breasts. Just cut them into bite-size chunks and they should be done in 30 min.

poodledoodledoo

European_Citizen wrote: »

You can bulk it out with potatoes as well, I always do that as they taste nice and cost much less than chicken breasts. Just cut them into bite-size chunks and they should be done in 30 min.

Do I need to parboil them or anything or can I just throw them in raw?

Rikki

I batch cook my curry sauce, freeze in portions and then just take out how much I need.

European_Citizen

I find that 30 min is enough if you put them in raw and I never par-boil them. However, it might take a bit longer depending on the quantity of tomatoes which tend to make potatoes hard initially due to being acidic. Just check them after 30 min and give them another 5 if they are not done.

poodledoodledoo

European_Citizen wrote: »

I find that 30 min is enough if you put them in raw and I never par-boil them. However, it might take a bit longer depending on the quantity of tomatoes which tend to make potatoes hard initially due to being acidic. Just check them after 30 min and give them another 5 if they are not done.

I'm using tinned and fresh tomatoes so perhaps I should leave it a bit longer.

zippychick

I make a lot of curry and for me personally the longer it cooks on low, the better the flavours. I always go to the recipe (sealing the meat etc) then bring to the boil and simmer for at least 2-3 hours. I find the flavours develop nicer like this.

But then i am a curry geek/addict:o

I also have successfully frozen ready meal curries (every batch), and sauce - either works.

Ill merge this with our chicken curry thread later

Good luck

Zip

poodledoodledoo

zippychick wrote: »

I make a lot of curry and for me personally the longer it cooks on low, the better the flavours. I always go to the recipe (sealing the meat etc) then bring to the boil and simmer for at least 2-3 hours. I find the flavours develop nicer like this.

But then i am a curry geek/addict:o

I also have successfully frozen ready meal curries (every batch), and sauce - either works.

Ill merge this with our chicken curry thread later

Good luck

Zip

Thanks
I might even try freezing the finished curry AND a batch of sauce.
We are curry addicts too in Poodle house

MrsAtobe

vax2002 wrote: »

:shocked::shocked::shocked:
A top tip I learned the other day is if you are chopping and seeding fresh chillies, was your hands BEFORE going to the toilet...

And take your contact lenses out before you chop chillies, trust me on this:D.

I have read that if you smear the knife and hands with oil before you chop, it helps. Not had a chance to try this so can't say if it works.

Hawthorn

I chopped chillies once with no gloves - my hands and face were on fire for hours afterwards. Most unpleasant (I must have scratched my cheek or something whilst doing it)

Yeah. These days I use chilli powder

poodledoodledoo

Hawthorn wrote: »

I chopped chillies once with no gloves - my hands and face were on fire for hours afterwards. Most unpleasant (I must have scratched my cheek or something whilst doing it)

Yeah. These days I use chilli powder

I know it's probably wrong but I added a splash of Tabasco to my curry instead of fresh chillies and it worked a treat!