I am cooking a curry and I have tandoori-d the chicken seperate?

F

Flesh World

New member
I have been marinading my chicken since yesterday in a dry tandoori mix as I like the way they cook chicken in indian restaurants. Can I just add this chicken now to any type of curry i.e balti, madras etc..? I find when I have cooked curries in the past the flavor does not cling to the chicken and looking to get a more flavorsome chicken.
 
Easy answer. firstly you can try marinating for 2 days. Another thing is all currys should be stewed. Flash fry the chicken to seal the flavours in then add to the curry. Cook this on a very low heat for around 2 hours until the chicken is almost falling apart. For an even more intense flavour you should cook your curry 2 or 3 days before you want it. This will make your chicken so flavoursome.
 
I'd use a "wet" yogurt based marinade, then the flavours are absorbed better. That's the way I make it and the flavour sticks to the chicken nicely.
 
Heres what you can do.
Put some oil in the pot,
Allow it to become hot and then add enough yellow curry to the hot oil.
Do not allow the curry to burn so you need to add some water right after.
As the water boils, stir the curry until the water evaporates, leaving only the curry behind.
Its ok if a little water is left behind.
Add the chicken and cook .
Add a little madras curry to it before five minutes before its done if you like.
 
I'd use a "wet" yogurt based marinade, then the flavours are absorbed better. That's the way I make it and the flavour sticks to the chicken nicely.
 
Heres what you can do.
Put some oil in the pot,
Allow it to become hot and then add enough yellow curry to the hot oil.
Do not allow the curry to burn so you need to add some water right after.
As the water boils, stir the curry until the water evaporates, leaving only the curry behind.
Its ok if a little water is left behind.
Add the chicken and cook .
Add a little madras curry to it before five minutes before its done if you like.
 
Heres what you can do.
Put some oil in the pot,
Allow it to become hot and then add enough yellow curry to the hot oil.
Do not allow the curry to burn so you need to add some water right after.
As the water boils, stir the curry until the water evaporates, leaving only the curry behind.
Its ok if a little water is left behind.
Add the chicken and cook .
Add a little madras curry to it before five minutes before its done if you like.
 
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