Ingredients
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1kg Meat / Veg / Paneer
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Water
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1/2 teaspoon Salt
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1 tablespoon Tomato Paste
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1 teaspoon Mix Powder / Curry Powder
Directions
Want perfectly cooked and succulent chicken in your meals then try this simple trick used by all the restaurants and takeaways to guarantee quick and tasty meals.
Steps
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1
Done
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Start a pan boiling with enough water to cover the chicken without it overflowing. When it's boiling add the curry powder, tomato paste and the salt to the water then stir in well. |
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2
Done
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Carefully add the chicken and stir gently to ensure all pieces are cooking evenly then maintain the temperature at around 80 degrees Celsius for 15 minutes. |
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3
Done
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Check the largest piece of chicken is cooked by cutting in half ,then carefully tip off the hot liquid and replace with cold water to stop it cooking further and reduce its heat. Cool and then refrigerate for up to 3 days or vacuum seal and store for up to 6 months. |
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4
Done
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To defrost simply remove the amount of meat you want 30 minutes before you start to cook then add to your curry for the last 5 minutes of cooking. |
