One little tip to consider is to mix the powder spices together before adding them to the chicken, just to help ensure a more even distribution. Definitely adhere to Julian's tips about not using a massive amount of yogurt, and especially getting the meat to room temperature before cooking it. This method is amazing. Makes such a difference to your curries.
Everything you say is correct. Everything. What I fail to understand is why anyone might wish to pre cook chicken unless you are cooking for loads of people. Always poach my chicken in the dish I'm making. Never fry it. Always super tender. I also price my chicken loads of times with a sharp fork prior to marinating. Awesome video. And yes can always tell that frozen stringy chicken from cheap takeaways that aren't always that cheap!
Ok this recipe was a game changer! Can’t get a good curry where I live and have been striving for MONTHS to cook a decent one. And hallelujah your pre-marinated chicken was the missing link!!! Thank you!
I remember your old chicken marinade video at curry 2 go ...nice variation this time. Your explanations are VERY easy to understand and follow. Love the shed set up!! Very smart idea if you live with a partner. I need this LOL!!! Reminds me of The Curry Shed channel. Look forward to next Friday...cheers Julian!!!
Thanks for the tutorial... if using chicken breast how long do I cook it for? Re marination- Do I cube the chicken breast or leave it in large pieces when marinating? Thanks again..
What I tried: I cut the breast into quite large bite-sized pieces before marinating. I cooked it in the base gravy for around 7 minutes, which I think pretty much cooked it, maybe a bit under. Then, cooking the curry, I added the chicken about half way through, so it had another 5-6 minutes to finish. Honestly, the best results I've had by a mile, both in terms of flavor and tenderness. Julian's method here has taken my curries to a new level.
Hey Julian that was me that made the comment about the garam masala but I was not saying that you couldn’t get the powdered form I was saying I have not seen it in the whole spice form in jars store bought but you proved me wrong on that. I am glad that you used the gravy base in the curry that you’re going to make as well as it would be a waste to discard it as you know how much work goes into it. I am now getting It in bulk from the chef who is mentoring me.
This is the first time I've tried the methos for pre-cooked chicken. It all went well, marinaded overnight, put the base gravy and whole spices into my pan then added the marinaded chicken. This is where the problem happened, it's like the yogurt curdled and split iinstead of blending in with the gravy. Any Idea where I went wrong.
nice!. do you believe spices can be used for healing too? So i may crave a curry that has a spice in it? I love HING, that is why i ask. [and yes, you used it in your baked bean curry years ago]
Hi, I have seen methods of base gravy but if your kind of in a rush do you think you could do a base gravy with say, veg and chicken stock cubes? Or will it ruin the taste? Also what would you suggest in that method, a pint of water or more to pre cook. Thank you
All take always say they use chicken breast and their chicken is always so moist and tender. Never seen a video that explains it. In one video use mentioned washing the chicken.
@@leviteish please can you make a video about how they do it there? its been a mission of mine for 10 years and there's not one video out there that shoes the exact methods :)
I see the lack of salt as a positive for marinating and adding the spices first will definitely benefit meat which is cut allowing them to penetrate the incisions, however from experience, watching other Asian chefs and even watching how your video shows them instantly detaching from the meat and mixing with the yogurt I'm not convinced in this case. Many find broiling chicken in base gravy an excellent way to keep chicken or prawns succulent, add flavour and a balance in order to keep prep time to a minimum. However with beef or lamb it's either a pressure cooker or 1.5 hrs as you say, been there, had rubber beef 😂.
To be completely honest, I have never made a Beef curry (BIR style) only Thai cut very thin, I personally prefer lamb as Beef can be dry... however funny that you mention beef as I found a Bengali takeaway recently a few miles away from me that does a Beef Madras and the first time I tried it, it was very nice second time a bit dry. So might explore beef in a curry so stay tuned...
