- Preparation time
- 10 mins
- Cooking time
- 180 mins
- Difficulty
- Easy
- Serves
- 2 people
- Meal course
- Ingredient Item
- Posted by
- Posted on
- April 4, 2016
Pre-Cooking meat for use in Indian cooking allows complex dishes to be created and served relatively quickly. If you plan to cook Tikka Masala or any Tandoori dishes you may want to use our Pre-Cooked Tikka rather than this Pre-Cooked Chicken.
For this recipe basically all we do is cook the meat through in a little Curry Base then refrigerate or freeze for later use.
If you do not have a Sous-Vide setup, place your meat in a saucepan with some Curry Base, cover and heat until cooked through being careful not to dry out the meat. Sous-Vide is the prefered method for pre-cooking meat as it eliminates the risk of over-cooking, requires less base gravy and allows you to cook at a lower temperature, thus ensuring juicy succulent meat for your dish. Below are the steps for pre-cooking your curry meat using the Sous-Vide method.
- Pre-Heat Sous-Vide water bath to 149°F (You can use 145°F for Chicken Breast/white meat or 149°F for Thigh/Dark Meat but I prefer the texture of all chicken, white meat included at 149°F)
- Place chicken breasts individually in sous-vide safe bags
- Add 1/4 cup of curry base to each bag
- Vacuum Seal - If you do not have a chamber vacuum sealer, you can freeze the curry base before vacuum sealing with your meat or use sous-vide safe ziplock bags and seal with the water displacement method.
- When the water bath is ready, place the sealed bag(s) of chicken in. Place a plate or other weight on top if required to stop the bags from floating.
- Cook the chicken for between 2 and 3 hours (You must cook at least 60 minutes for light meat and 90 minutes for dark meat to ensure safety at these temperatures - I usually do everything for 2 hours at 149°F)
- Remove chicken from Sous-Vide bath, place bag(s) straight into iced water for a few minutes then put in the fridge or freezer (still in the sous-vide bag) for later use.