How to prepare chicken for recipes by Kris Dhillon

a Kris Dhillon recipe

Cooking the chicken in advance, ready for tasty a curry:-
Skinless chicken breasts.
6 tbsp veg oil
1 tsp turmeric
4 tbsp reserved basic curry sauce, prepared to end of stage 2 (see separate recipe) here (also see tip below)

Remove fat & membranes from the breasts and cut each into 8 equal-sized pieces. Wash & drain.
Place oil, turmeric and curry sauce into a large saucepan and mix well.

Cook on medium heat, stirring continuously until the sauce starts to darken in colour (approx 4-5 mins)

Turn down the heat and continue cooking with the lid on for 15-20 mins, or until chicken is tender, stirring frequently.

Remove chicken pieces (leaving behind the sediment) and place in a clean container.

The cooked chicken can now be used immediately or cooled and refrigerated for up to 4 days.

TIP If you don't have any reserved curry sauce, use 2 tablespoons of very finely chopped onion.

Kris Dhillon's chicken dishes I've tried
Chicken Dopiaza here
Chicken Madras here