Pre-cooked Chicken for Curry

IMG_2760Stage 2 of creating your restaurant-style curry is to pre-prepare your meat.

The target here is to get the meat to a point where the cooking can be completed in a few minutes, and seasoned to a point where the meat doesn’t taste bland in the final curry sauce

You can do this in advance and keep the partially cooked meat in the fridge for a few hours but I wouldn’t recommend freezing.  Although this recipe focuses on chicken, it is equally applicable to lamb – just replace the chicken with cubes of trimmed lamb and extend the cooking time to 1hr or so, until tender

Makes enough for a Chicken Curry for 2-3 people


  • 2 tbsp Vegetable Oil
  • 2 cloves Garlic
  • a small piece of Root Ginger, grated (about 1 tsp)
  • 1 tsp Sea Salt
  • A generous pinch of Dried Chilli Flakes
  • 2 Chicken Breasts, Cubed
  • 60ml Base Curry Sauce (It’s OK if these are still frozen)
  • Hot Water


  • In a pestle & mortar grind together the garlic, ginger, salt and chilli flakes into a paste
  • OPTIONAL: Mix half the oil, paste and chicken in a bowl and leave to marinade for 30 minutes
  • Heat the oil in a pan and add the ginger/garlic paste & Chicken. Stir well and fry for a minute to seal
  • Add the curry sauce and a splash of the water and bring to the boil
  • Simmer gently for 15 minutes, stirring periodically.  There shouldn’t be lots of sauce, but If it dries out add a little more water
  • The finished chicken should be just cooked through and standing in a little sauce
  • Set aside to use straight away or refrigerate once cooled until required

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