Sauteing boneless chicken breasts (with skin) in curry sauce?
I am planning on cooking some boneless chicken breasts (with their skin) in a curry sauce for two. I was told (by my loving mother) to just brown the breasts in the pan and then cook them using the curry sauce I made in the pan. By doing it this way, how long should I cook them? Does the weight/size of the breasts dictate cooking time? How do I know when they are done?
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4 comments a “Sauteing boneless chicken breasts (with skin) in curry sauce?”
I suggest you do not pan fried first..when the curry sauce is half done put the your fresh chiken on that..stir slowly..add some water for a while..let the cury come inside the chiken..the chiken will cook in 15 minute..you’ll get the cury taste until the last bite of your chiken.
Cut them into bite sized pieces (remove skin) stir fry them for several minutes, add chopped onion and continue until onion is just starting to brown.
Add curry powder and continue to stir until you can smell the curry.
Sprinkle some flour and lower heat and cook for a couple of minutes.
Gradually add milk stirring until you get the consistency you want in the sauce.
like your mum said,brown them and simmer them in the sauce till cooked( about 10 mins)
Your loving mother knows best! but remove the skin first. then if you already have a curry sauce made, either just pour over the chicken for a curry sauce taste. If you want it as a curry taste then put the chicken into your pan along with the sauce and cook for at least 15-20 mins to make sure the chicken is cooked.
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