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Helpful ReplyMy chicken curry - can't quite get flavour INTO the meat, critique welcome

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Blub2abs
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2015/04/15 23:13:30 (permalink)
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My chicken curry - can't quite get flavour INTO the meat, critique welcome

Hi all,

As the title says, I can't seem to imbue the flavour deep into the meat despite making lots of incisions into the chicken.   If anyone has any clue what I'm doing wrong, please get posting!!
 
However, the chicken still tastes fairly good, if not restaurant quality, so letting my MT'er's enjoy.  I've built the recipe for those on a cut like myself, but can be tweaked for bulking.
 
This is done slow cook over about 8 hours, using:
 
2Kg 1-2" Cubed, skinless boneless Chicken breast;
2 Tins tomatoes;
5 Tbspns Curry Powder;
2 Diced onions;
3 Diced cloves of garlic;
1 Tbspn yoghurt (or 2-3 tbspns cream if you're bulking);
1 Tspn Butter (more if you're bulking;
1 Tbspn EVOO
1/2 a lime/lemon's juice
Dash of tomato puree
 
Stir a bit, switch on, and hit the sack.  In the morning, throw in some Spinach leaves, stir again, and let the whole lot cool down for 30-60 mins. 

Enjoy!!
post edited by Blub2abs - 2015/04/15 23:26:17
#1
red_devil
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Re: My chicken curry - can't quite get flavour INTO the meat, critique welcome 2015/04/16 07:59:47 (permalink)
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When I cook a curry I brown the chicken first and then put the curry powder in the pan on a high heat, get it melded to the chicken and toast the spices a bit. 
#2
dazzz
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Re: My chicken curry - can't quite get flavour INTO the meat, critique welcome 2015/04/16 15:36:57 (permalink)
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any idea of the macros?

  




 
#3
Blub2abs
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Re: My chicken curry - can't quite get flavour INTO the meat, critique welcome 2015/04/16 21:17:48 (permalink)
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dazzz
any idea of the macros?




Nothing to worry about dude.  Maybe a little high in salt but I've been told by my GP to keep my Sodium intake up to normal levels.
#4
red_devil
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Re: My chicken curry - can't quite get flavour INTO the meat, critique welcome 2015/04/17 21:35:05 (permalink)
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Should be fairly easy to map out on MFP or something similar, the only issues I'd have is the tomatoes and tomato puree I think.
#5
The Truth
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Re: My chicken curry - can't quite get flavour INTO the meat, critique welcome 2015/04/17 21:55:34 (permalink)☄ Helpfulby hififi 2015/04/17 22:22:30
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I make a separate onion based curry gravy and then freeze it. I then roast spices and add the gravy as I make the curry, takeaway style but thats a cheat meal with lots of ghee. 
#6
hififi
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Re: My chicken curry - can't quite get flavour INTO the meat, critique welcome 2015/04/17 22:24:40 (permalink)
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Yeh, I get my flavour into sauce/base - gently warming spices with onions to release their natural oils & flavour, then add toms etc - Personally just roast meat separate & add at end!
xx
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ACdood
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Re: My chicken curry - can't quite get flavour INTO the meat, critique welcome 2015/04/17 22:28:25 (permalink)
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How long are you marinating the meat for prior to cooking mate? I'd say 2-3 days should have the cubed meat nicely infused.
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hififi
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Re: My chicken curry - can't quite get flavour INTO the meat, critique welcome 2015/04/18 16:28:30 (permalink)
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2-3 days will give you food poisoning!?!
http://www.foodsafety.gov...arts/storagetimes.html
xx
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ACdood
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Re: My chicken curry - can't quite get flavour INTO the meat, critique welcome 2015/04/18 16:38:45 (permalink)
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Jeesus!!! I must have permanent food poisoning, I defrost 5kgs of chicken each week and cook each day. By the Saturday I deffo must be ready for being killed .
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Blub2abs
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Re: My chicken curry - can't quite get flavour INTO the meat, critique welcome 2015/04/20 13:44:49 (permalink)
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ACdood
How long are you marinating the meat for prior to cooking mate? I'd say 2-3 days should have the cubed meat nicely infused.


That could be where I'm going wrong...no marination because it's a slow-cook, so in THEORY the flavour has 8 hours to pierce into the meat. 
 
Wait...you cook 5x a week?  Where on earth do you get that kind of time dude??1?!? 
#11
Massive21
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Re: My chicken curry - can't quite get flavour INTO the meat, critique welcome 2015/05/02 23:19:02 (permalink)
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hififi
2-3 days will give you food poisoning!?!
http://www.foodsafety.gov...arts/storagetimes.html
xx



LOL! I've never had food poisoning and I eat sh*t that's been in the fridge for as long as it takes to smell. For chicken that's way more than 4 days.
#12
patternsco
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Re: My chicken curry - can't quite get flavour INTO the meat, critique welcome 2015/06/06 09:31:55 (permalink)
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Its quite hard to get flavour INTO the chicken that's why i get bored of chicken. The only way ive seen is using leg and thigh in small pieces, curry tends not to use breast. On the bone (which i dont like) gets you the most flavour.
 
You could try chicken breast diced thinner or if you want to cook it whole butterfly the breast as the top has that fim layer on it which you cant penetrate. Or stir fry style strips?
 
if you rub the meat with the spices too and marinade a couple hours with some oil, that'll help get some good flavour.
#13
patternsco
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Re: My chicken curry - can't quite get flavour INTO the meat, critique welcome 2015/06/06 09:37:04 (permalink)
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Massive21
hififi
2-3 days will give you food poisoning!?!
http://www.foodsafety.gov...arts/storagetimes.html
xx



LOL! I've never had food poisoning and I eat sh*t that's been in the fridge for as long as it takes to smell. For chicken that's way more than 4 days.




Me too! Although all our stomach's are different and handle the bacteria different. Those are guidelines too so some felxibility. It's like the best before dates on all foods, eggs can be good 3-7 days past if in the fridge no prob.
Chicken i dont mess with though, if it's in the fridge for more than yeh 3 odd days il bin regardless. I knew a guy that used to work in a fried chicken place, he said the chicken came in smelling so bad they would wash it with bleach to kill the bacteria! Nasty
#14
Blub2abs
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Re: My chicken curry - can't quite get flavour INTO the meat, critique welcome 2015/06/06 16:11:13 (permalink)
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patternsco
Its quite hard to get flavour INTO the chicken that's why i get bored of chicken. The only way ive seen is using leg and thigh in small pieces, curry tends not to use breast. On the bone (which i dont like) gets you the most flavour.
 
You could try chicken breast diced thinner or if you want to cook it whole butterfly the breast as the top has that fim layer on it which you cant penetrate. Or stir fry style strips?
 
if you rub the meat with the spices too and marinade a couple hours with some oil, that'll help get some good flavour.




I pretty much went (or rather, will go) with the option of rubbing the meat.  I have shied away from doing so until recently as the chicken is so fricking cold, my hands freeze up within seconds, plus outside of that the slo-cook eliminates the need to wash your hands, so though I'm male I've decided to 'woman up', don a pair of marigolds and give the pieces a thorough 'wrist-grip' grade rub.
 
Will report back here how it works out.  :)
#15
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