Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

CHICKEN CURRY


BBhasin
 Share

Recommended Posts

growing up, chicken curry was always a whole chicken cut up in parts.

Now, some serve it boneless, others want only white meat and some( like me) prefer legs and thighs. I was reading this article which piqued my curosity.

What do you prefer?

article

Bombay Curry Company

3110 Mount Vernon Avenue, Alexandria, VA 22305. 703. 836-6363

Delhi Club

Arlington, Virginia

Link to comment
Share on other sites

Dark meat has so much more flavor, I can't imagine any context in which I wouldn't prefer it. I think it's especially true in the contect of most curry dishes, if you want to have any chicken flavor at all come out among the many other flavors. Also, since one may cook dark meat substantially longer than white meat chicken, this offers more of an opportunity for the flavors to marry. For me, I only tend to use white meat chicken when I am going for a quick cooking and want to play up its inherrent tenderness.

--

Link to comment
Share on other sites

I prefer the leg/thigh meat, with bones.

However, when cooked in a gravy, I wonder if there really is such a difference between the taste of the meat from the breast vs. that from the leg?

When cooked dry, I understand there is a difference in taste. But when its been braising for a while, anyway its going to get the flavor from all of the spices/broth etc, will there be that much difference in tase?

Link to comment
Share on other sites

When cooked dry, I understand there is a difference in taste. But when its been braising for a while, anyway its going to get the flavor from all of the spices/broth etc, will there be that much difference in tase?

Sure. When braised for any appreciable length of time, the white meat will be dry and tough whereas the dark meat will be moist and tender.

--

Link to comment
Share on other sites

When braised for any appreciable length of time, the white meat will be dry and tough whereas the dark meat will be moist and tender.

This is the part I don't understand. When the meat is braising, it is, by definition, surrounded by liquid. Why would the meat be dry? In my experience, when I am making a Indian style chicken stew (aka Chicken curry), even the breast meat is never dry, even if manage to overcook it. Even if I cook it to "falling-off-the-bones" consistency.
Link to comment
Share on other sites

This is the part I don't understand. When the meat is braising, it is, by definition, surrounded by liquid. Why would the meat be dry? In my experience, when I am making a Indian style chicken stew (aka Chicken curry), even the breast meat is never dry, even if manage to overcook it. Even if I cook it to "falling-off-the-bones" consistency.

Bong: I used to think the same thing. So I couldn't understand when my father-in-law complained that my very saucy Chicken Cacciatorre was too dry. But I have since learned: It makes no difference if chicken is cooked dry or in liquid; if it is cooked for too long at too high a level of heat, it will become dry and tough. This is true of any protein -- poultry, meat, fish, even eggs. The strands of protein will coil so tightly that the internal moisture will be squeezed out.

It could be that even though you are cooking it for a long time (to "falling-off-the-bones" consistency, as you say), you are not cooking it at too high heat. So to me, what you do is not quite the same as overcooking.

But to answer the original question: it doesn't really take that much longer to cook chicken on the bone, rather than boneless -- especially when the dish needs time anyway for the flavors to develop. And dark does have more flavor to begin with. So I much prefer dark, on the bone. Besides, then one has the fun of sucking the gravy out of the bones. Mmmmm.

Link to comment
Share on other sites

Suzanne in India I know we enjoy sucking bone dry till all flavors is taken out. Best flavor around bones and curry gets trapped. You are thinking like Indian people.

What recipe you use for your Indian style chicken curry?

I have made some recently and enjoying the idea of going back to my roots.

Link to comment
Share on other sites

if you cook the chicken on the bone, you provide some source of collagen and connective tissue--the slow 200 degree heat of braising will break that down into oozy goodness. but if you use boned-out breasts, you're down to muscle fiber. there's nothing to break down, nothing to provide moisture after the proteins have denatured.

Link to comment
Share on other sites

Not only another vote for dark meat here, but the thighs specifically. All the extra fat in them makes them very juicy indeed. I don't like the leg as much because of that one tougher muscle on the side with the tendon going through it.

I prefer the white meat for grilled or roasted recipes.

Pat

"I... like... FOOD!" -Red Valkyrie, Gauntlet Legends-

Link to comment
Share on other sites

As long as it tastes good not smelling raw. Any thing except gizzeles okay I mistook them once for fresh cut ad bought them :). After I don't pretend anymore to know anything about chicken. That is may be due to the fact that I chose not observe the raw meat once cooked took a different flavour or otherwise not. Because my mummy is too good a cook :)) all I cared for.

Now I am in a quagmire to answer or to not knowing well that I use very less of my innate sense when it comes to eating non-veg dishes, I have not the discernment at all. Chicken is chicken as long as it is juicy and good.

I'm bad at it I realized today after admitting "my defeat" in front of my husband who humbly cooked me some chicken curry that is far better tasting than any I cooked up until now for him yet he insists on saying, it is not as good as my prep. hmm..

Link to comment
Share on other sites

 Share

  • Similar Content

    • By liuzhou
      This almost had me in tears of nostalgia. My London home is a few minutes walk from here and I love the place. So glad to hear it seems to be being protected from developers, as I had heard it was under threat.   Wonderful food, too. Mostly vegetarian, which I'm decidedly not, but will happily eat from time to time.   London's most authentic Indian food?    
       
    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By loki
      Sour Tomatillo Achar

      Made this one up from a recipe for lemons. It really works for tomatilloes. A unique spice mix, and really sour for a 'different' type of pickle, or achar. It is based on a Marwari recipe - from the arid north-western part of India. Tomatilloes are not used in India (or at least not much) but are quite productive plants in my garden while lemons or other sour fruits are not possible to grow here. No vinegar or lemon juice is used, because tomatilloes are very acidic and don't need any extra.

      Ingredients
      3 lbs tomatilloes husks removed and quartered
      1/4 cup salt
      1 Tbs black mustard seeds
      2 star anise buds
      10 dried chilies (I used very hot yellow peppers)
      1 tsp fenugreek seeds
      2 inch ginger (ground to a paste)
      2 TBL dark brown sugar
      1/2 cup sugar

      1. In a large bowl, put the tomatilloes and sprinkle salt over them. Cover it and leave for a day, mixing occasionally.

      2. Next day drain the tomatilloes.

      3. Dry roast the star anise (put in first as these take longer, the black mustard, and the chilie pods (add last and barely brown in places). Cool.

      4. Grind the roasted spices with the fenugreek and put aside.

      5. Add tomatilloes, ginger, sugars, and everything else to a large pan and heat to boiling.

      6. Cook till fully hot and boiling.

      7. Fill half-pint jars and seal.
    • By loki
      Sweet Eggplant Pickle

      This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same. One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers.
      SPICE MIX (Masala)
      4 Tbs coriander seeds
      3 hot chilies (I used a very hot Habanero type, so use more if you use others)
      18 cardamom pods
      2 inches cinnamon
      24 cloves
      1 1/2 Tbs peppercorns
      MAIN INGREDIENTS
      1 cups olive oil
      4 inches fresh ginger, minced fine, about 1/2 cup
      6 cloves garlic, minced
      1 large onion finely chopped
      3 lb eggplant, diced, 1/4 inch cubes
      1/2 lb chopped dates
      1 1/2 tsp turmeric powder
      2 cups rice vinegar (4.3 percent acidity or more)
      2 cups brown sugar
      2 Tbs salt
      2 tsp citric acid
      Spice Mix (Masala)

      1. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn. Cool.

      2. Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside.

      Main Pickle

      1. Heat half the oil and fry ginger till slightly browned, slowly.

      2. Add garlic, onion, and half the salt and fry slowly till these begin to brown a bit too.

      3. Add eggplant, turmeric, and spice mix (Masala) and combine well. Fry for about 5 minutes, stirring occasionally.

      4. Add rest of ingredients, including rest of the salt and olive oil and heat slowly to a boil.

      5. Boil for about 5 minutes. Add a little water if too thick - it should be nearly covered with liquid, but not quite - it will thin upon cooking so wait to add the water till heated through.

      6. Bottle in sterilized jars and seal according to your local pickling instructions. This recipe will be sufficiently acidic.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...