The fast pace of most Indian restaurant kitchens makes in necessary to pre-cook the meat used in their curries. This is especially so with tougher cuts of meat such as lamb and pork but many kitchens pre-cook their chicken as well.

Following is an easy way to pre-cook your chicken so that you can create many different restaurant style curries at your next curry night with friends.

The pre-cooked chicken meat can be used immediately or refrigerated until needed. It can also be frozen for up to two months.

You will first need to make a batch of my restaurant style curry sauce if you want to be really authentic.

(Makes enough for 6 servings)

INGREDIENTS

6 chicken breasts – cut into bite size pieces.
4 tablespoons vegetable oil
1 teaspoon turmeric
1/4 cup restaurant style curry sauce

method

Heat the oil in a large frying pan over medium heat.

Add the chicken pieces and brown until the meat is almost cooked through.

Cover the chicken pieces with the turmeric powder and stir to combine.

Pour in the restaurant style curry sauce and cover.

Reduce the heat to low and simmer for about 15 minutes until the chicken is tender.

Use immediately or refrigerate for up to three days.