In a busy kitchen cooking chicken from raw every time someone orders a curry isn’t feasible. The chef is under pressure to get the curries out as quickly as possible, and often a batch of chicken is pre-cooked in advance. This speeds up the curry cooking process and also adds extra depth of flavour to the chicken.
BIR Pre-Cooked Chicken Recipe
- 1kg (approx 5) chicken breasts cut into 1'' cubes
- 1 chef’s spoon (40ml) vegetable oil
- 1 heaped teaspoon (20g) garlic & ginger paste
- 1 & ½ teaspoon (10g) salt
- 1 heaped teaspoon (10g) BIR mix powder
- 1 chef’s spoon (30g) BIR tomato paste
- 100ml water
Cut the chicken breasts in to 1 inch cubes
Heat a pan on a medium high heat and add the vegetable oil
Add the garlic and ginger paste, salt and BIR mix powder and BIR tomato paste. Stir well and cook for 30 secs.
Add the chicken breast cubes and stir well so that the chicken is coated in the spices for around 2 mins
Add the water and cover with a lid. Cook on a medium heat for around 15-20 mins stirring occasionally
The chicken should turn yellow on the outside and be white but still juicy on the inside
Once cooled, store in a container with the sauce from the chicken for up to 3 days in the fridge.
The chicken breast can be replaced for boneless chicken thighs or a mixture of half breast and half thigh for more flavour and texture in the meat.
The leftover sauce from the chicken can be used in base gravy or curries to add extra flavour.