Rubber Chicken

[borderbilly]

I like those curry kits that you get from supermarkets, they have a packet of dry herbs, curry paste and the curry sauce. I follow the instructions/recipe to a tee. Problem is my chicken comes out like rubber. How do I get the chicken to taste like restaurant stuff?

 

[Mr Plodd]

Restaurants dont use supermarket kits, they make PROPER curry sauce from fresh ingredients and marinade the chicken probably overnight.
Plenty of recipes for home made sauce on the Internet.

 

[IanB1485]

I find it's also dead easy to overcook chicken , particularly when it's in small pieces , THO does it all the time . The longer you cook it the tougher it goes.

 

[Buckman]

We use a slow cooker for making curries and chicken is flavoursome and falling off the bone. Best meat for curry is of course goat meat. Best way to serve a curry is as a "Bunny Chow". Try it! A bunny chow was a regular lunch time snack for us when we lived in Durban.

 

[borderbilly]

We use a slow cooker for making curries and chicken is flavoursome and falling off the bone. Best meat for curry is of course goat meat. Best way to serve a curry is as a "Bunny Chow". Try it! A bunny chow was a regular lunch time snack for us when we lived in Durban.

Sounds good, but I ain't going to all that palava for a curry, I want to make it simple hence the curry kit's 😉

 

[Mel]

Cheap(er) supermarket chicken is cheap(er) for a reason. Buy better quality if you can, it will make a difference. Marinade the meat overnight to tenderise it and don’t overcook it but do make sure it is fully cooked; preferably slowly to get the flavour through.

 

[Buckman]

I like those curry kits that you get from supermarkets, they have a packet of dry herbs, curry paste and the curry sauce. I follow the instructions/recipe to a tee. Problem is my chicken comes out like rubber. How do I get the chicken to taste like restaurant stuff?

Sounds good, but I ain't going to all that palava for a curry, I want to make it simple hence the curry kit's 😉

Your original post did state that your chicken was like rubber and you wanted the restaurant taste. You will not get that from any curry kit. 😂

 

[otherclive]

I like those curry kits that you get from supermarkets, they have a packet of dry herbs, curry paste and the curry sauce. I follow the instructions/recipe to a tee. Problem is my chicken comes out like rubber. How do I get the chicken to taste like restaurant stuff?

Some years ago we were at the West of England show and came across a small company based in Leicester that supplied pre prepared curry sauce. We used their sauce for quite a while with excellent results , but they stopped deliveries. We then found one called Spice Tailor that like yours had dried spices, and sauce(s). It wasn’t cheap at about twice the price of alternatives but it was very tasty and easy to cook. We buy them from Sainsbury’s or if in Porthcawl our son picks up supplies from Home Bargains. They are produced and packed in India. They are free from preservatives, additives etc. . We did try a Pataks equivalent which was cheaper, but didn’t find it anywhere near as good.

I’m the maitre’d curry and use chicken thighs cut up. but not too small.. I only fry for a short time to seal them and get a very slight hint of browning. Then rely on the simmering in the sauce to cook them fully. They are moist to eat and we find more flavoursome than breast meat, cheaper too..

Tonight’s selection is already on the work surface waiting for me to spring into action.


Keep cooking.

 

[Buckman]

For the best tasting curry, first bin the curry powder and purchase curry leaves. You will be amazed at the difference. We always tried to use curry leaves as that is the proper way to make curry. Curry is a flavouring and not the main ingredient like it is in some restaurants. Coming to the UK we found that curry leaves can be a bit difficult to source at times. You need to buy them fresh. Always said we would grow our own curry plant, but never got around to it.

 

[otherclive]

For the best tasting curry, first bin the curry powder and purchase curry leaves. You will be amazed at the difference. We always tried to use curry leaves as that is the proper way to make curry. Curry is a flavouring and not the main ingredient like it is in some restaurants. Coming to the UK we found that curry leaves can be a bit difficult to source at times. You need to buy them fresh. Always said we would grow our own curry plant, but never got around to it.

Curry powder is a mix of ingredients and so cannot really be compared to just using curry plant leaves. Since curry powder dates back at least as far as British colonial activities in India it can’t be deemed non authentic to Indian food here or in India. Perhaps South African curry has evolved differently to meet local tastes.

 

[Buckman]

Curry powder is a mix of ingredients and so cannot really be compared to just using curry plant leaves. Since curry powder dates back at least as far as British colonial activities in India it can’t be deemed non authentic to Indian food here or in India. Perhaps South African curry has evolved differently to meet local tastes.

I never indicated that curry powder was not authentic, but I did say for taste curry leaves is best. The other spices you can add while cooking using the curry leaves depending on your taste buds. A curry that is hot due to the strength of the curry powder is a waste of time as no flavour except curry burn! 🙂

Curry powder was a British invention in the 18th century as prior to the British being in India curry leaves were used.

 

[otherclive]

I never indicated that curry powder was not authentic, but I did say for taste curry leaves is best. The other spices you can add while cooking using the curry leaves depending on your taste buds. A curry that is hot due to the strength of the curry powder is a waste of time as no flavour except curry burn! 🙂

Curry powder was a British invention in the 18th century as prior to the British being in India curry leaves were used.

Well since it’s stood the test of time over at least 200 years it will do me fine, and there are different blends so hotness can be varied to suit tastes.

 

[Hutch]

Rubbery chicken is caused by overcooking, and under cooking.
The reasons being, if your using chicken breast, when sealing the pieces, if the pan isn't hot enough it allows the moisture to cook out.
When using chicken thighs, if the searing isn't quick enough again it cooks the moisture out , rather than sealing In the moisture, if the searing is too low it doesn't break down the collagen in the thighs, leaving them "Rubbery".

The sealing of the chicken is No. 1 in the fight against Really Rubbery chicken.

I don't normally use curry kits, I have a vast selection of spices, and three different curry powders, Carribbean, (a light and flavour some) great for prawns,
And two different Indian styles. A dark medium hot for venison, and beef. And a Tandoori powder, which saves me having to mix all the spices myself.
Onions are very essential and when softened I add the spices.
Good luck.

 

[joanie]

3rd post, Ian told you , you are cooking the chicken for too long

 

[borderbilly]

Some years ago we were at the West of England show and came across a small company based in Leicester that supplied pre prepared curry sauce. We used their sauce for quite a while with excellent results , but they stopped deliveries. We then found one called Spice Tailor that like yours had dried spices, and sauce(s). It wasn’t cheap at about twice the price of alternatives but it was very tasty and easy to cook. We buy them from Sainsbury’s or if in Porthcawl our son picks up supplies from Home Bargains. They are produced and packed in India. They are free from preservatives, additives etc. . We did try a Pataks equivalent which was cheaper, but didn’t find it anywhere near as good.

I’m the maitre’d curry and use chicken thighs cut up. but not too small.. I only fry for a short time to seal them and get a very slight hint of browning. Then rely on the simmering in the sauce to cook them fully. They are moist to eat and we find more flavoursome than breast meat, cheaper too..

Tonight’s selection is already on the work surface waiting for me to spring into action.


Keep cooking.

View attachment 10043

That's the one's I use Spice Tailor.

 

[otherclive]

That's the one's I use Spice Tailor.

A good choice. 🥘

 

[Dustydog]

It’s all about the CYA Policy.
Most supermarkets , chicken sellers , processors will always give you a longer cooking time at a far higher temperature than needed. Why?
So you can’t blame them when you get food poisoning or salmonella because of undercooking. So they go for overcooking and too high temperatures.

 

[toad a caravan]

Raw chicken sliced into 10mm strip's along it's length,mix spices up in virgin olive oil, place all in a plastic food bag tie off,place in food box and put it in fridge over night.I then open the kitchen window,empty chicken into fry pan with olive oil,cook med to high,warm "generic" curry sauce (app 60p) then add spices as preferred) fresh ginger,chili flakes etc