Crosswords1 min ago
Curry Sauces
5 Answers
Does anyone else find that when you cook with those curry sauces that come in jars (Pataks, Sharwoods etc.), that the meat ends up very dry ??
I made a chicken curry the other night - 15 mins of cooking the chicken in the sauce but the meat was so dry.
I made a chicken curry the other night - 15 mins of cooking the chicken in the sauce but the meat was so dry.
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.Can't say I've noticed. Try marinating the meat first? Let it sit in some lemon juice or white wine vinegar for a few hours beforehand, this will tenderise it as well as giving it an authentic tang. With chicken, try thigh and/or leg rather than breast - much more moist and more flavour - better still, leave them on the bone, this will make them even more tender and flavourful.
Of course, if you did all that and it was still dry, I don't know what else to suggest!
Of course, if you did all that and it was still dry, I don't know what else to suggest!
I generally avoid using chicken breast - second Backdrifter's suggestion - and use a jar of paste instead, adding water and sieved tomatoes (bottle of Tesco's Passata is very convenient) to simmer. Results are pretty good with all types of meat - if other than chicken, a little fat on the meat makes it nicer.
When i use these sauces i cook everything slower and for longer than it states on the jar.
When all ingriedients are in the pan i let it simmer for a while - at least 45 minutes, i think it helps all the flavours infuse.
i always make it this way and my chicken is never dry, I always use breast meat.
When all ingriedients are in the pan i let it simmer for a while - at least 45 minutes, i think it helps all the flavours infuse.
i always make it this way and my chicken is never dry, I always use breast meat.