Get the curry inside my thighs

Singal said:
I would have thought as an Indian you should know not to add water :p
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Why not? As you cook you are steaming off water molecules. To maintain the correct consistency and flavour, most Indian cooks that I have met (all over the world) add water, especially considering that you are cooking for an extended period of time. I really do not understand why water should not be allowed. You can add coconut cream/milk or tomato juice, but you're simply changing the balance of the dish. Sometimes diluting long-cooking dishes is the best thing that one can do, and in fact it is a skill learned at culinary school to avoid over-salty broths and stocks...

TheGuy said:
I understand what you are saying.

So do I marinate it in all the spices mixed with yogurt the night before?
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Yes. And don't bother with the slits and cuts. They do very little...
 
KSINGH said:
Yeah. We use inkomasi.
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Well I've never actually considered Inkomasi. Not 100% sure about the chemical make-up but an educated guess suggests it might actually offer the same benefit as yoghurt...
 
DJ... said:
Why not? As you cook you are steaming off water molecules. To maintain the correct consistency and flavour, most Indian cooks that I have met (all over the world) add water, especially considering that you are cooking for an extended period of time. I really do not understand why water should not be allowed. You can add mcoconut cream/milk or tomato juice, but you're simply changing the balance of the dish. Sometimes diluting long-cooking dishes is the best thing that one can do, and in fact it is a skill learned at culinary school to avoid over-salty broths and stocks...



Yes. And don't bother with the slits and cuts. They do very little...
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When you say extended period of time, how long are you talking about?
 
there's dark meat and white meat in chicken.
u cant marinade the dark meat due its structure. fact. you may baste at will though.
white meat you can try maas, butter milk etc or marinade of your choice..should soak some of that up in no time.

if you get your gravy right, and you cook at low heat, the chicken will come out alright..no stress!
( and please, try not to add water-- its curry, not soup..use salt sparingly to control osmosis, and you'll get as much of the flavours into the meat as possible without drowning it in water!!)
 
pboy said:
there's dark meat and white meat in chicken.
u cant marinade the dark meat due its structure. fact. you may baste at will though.
white meat you can try maas, butter milk etc or marinade of your choice..should soak some of that up in no time.

if you get your gravy right, and you cook at low heat, the chicken will come out alright..no stress!
( and please, try not to add water-- its curry, not soup..use salt sparingly to control osmosis, and you'll get as much of the flavours into the meat as possible without drowning it in water!!)
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Buttermilk. Argh, forgot all about it in my drunk state. Buttermilk is incredible with chicken and does the same job as yoghurt, in fact better. The dairy/fat/acid combination is perfect. Works for all meats.

Water is perfectly okay to add if you know how to control it. Water should be used to balance flavours and sort out consistency, not as a bulking agent for a sauce though. This is perhaps where a lot of people go wrong...
 
pboy said:
if you get your gravy right, and you cook at low heat, the chicken will come out alright..no stress!
( and please, try not to add water-- its curry, not soup..use salt sparingly to control osmosis, and you'll get as much of the flavours into the meat as possible without drowning it in water!!)
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Yes, this is what I meant.
@ DJ ,a chicken curry cooked from braising to garnishing normally takes me under an hour.
 
KSINGH said:
Yeah. We use inkomasi.
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Same here, Indian lady told me about it in the shop saying I could use that or buttermilk. She actually picked all my ingredients for me and told me how to prep/cook everything. Was bloody nice but I never committed the info to paper :(
 
Singal said:
@ DJ ,a chicken curry cooked from braising to garnishing normally takes me under an hour.
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Thighs will always be tender. Breast not so much. But as I said, it's really just a tool to manage flavour and consistency. Many people think water will make things bland and then land up eating salt more than anything else. Just a tip if you're cooking for long periods though. If you can manage it without water then that's great too...
 
Singal said:
I would have thought as an Indian you should know not to add water :p
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:D

I dont mind not using water and having a dry braised curry. However I would love some dhall with the dry curry.

If I want gravy I add a little boiling water and let it dry up, then a little tomato puree to thicken up the gravy. Too much tomato makes it sour. Finally sprinkle some garam masala over the top and switch off the heat.
 
ponder said:
Gotto fry it a bit to get rid of the sour.
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yeah, but it depends when you want to add the tomato. i used to add it just after braising the meat letting it fry and then changed to adding it after about 30 to 40 mins. I noticed my gravy had a different texture. it must be pureed or finely chopped though.
 
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