How to make perfect pre-cooked chicken for Indian restaurant curry every time.

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  • เผยแพร่เมื่อ 24 ธ.ค. 2024

ความคิดเห็น • 61

  • @christopherkavanagh7117
    @christopherkavanagh7117 4 ปีที่แล้ว +7

    Why have you only got 237 subs? your recipes are great! I've learned loads from reading your blog and watching these videos. I'd definitely buy your recipe book if you had one. Thanks!

    • @glebekitchen
      @glebekitchen  4 ปีที่แล้ว +2

      Thanks! That's great to hear! Tell all your friends. Maybe they can help me get more subs?

  • @peterkilroy7910
    @peterkilroy7910 4 ปีที่แล้ว +3

    Hi tried this it turned out great just like the takeaway and restaurants thanks for sharing

  • @markosbientos9287
    @markosbientos9287 4 ปีที่แล้ว +1

    Good video Romain, straight to the point and clear.

    • @glebekitchen
      @glebekitchen  4 ปีที่แล้ว

      Thanks! Trying to keep these short and to the point!

  • @steveparadox1
    @steveparadox1 4 ปีที่แล้ว +2

    Great video, really well narrated and informative. 👍

  • @martinjohannesK
    @martinjohannesK 4 ปีที่แล้ว +5

    Thank you ! I watched a lot of Cooking Blogs > but yours is the BEST. >Clear, straight, simple. Love the way you go for full flavour! Especially: the way of cooking by using the Curry Base, and Ginger/Garlic Paste. > amazing change in my kitchen.

    • @glebekitchen
      @glebekitchen  4 ปีที่แล้ว

      Thank you for saying and glad I could help!

  • @Adderbolt
    @Adderbolt 4 ปีที่แล้ว +1

    Thank you for that excellent tip 👍

  • @PainttheKitchenRed
    @PainttheKitchenRed 4 ปีที่แล้ว +1

    Love this tip! Great video - lots of good information.

    • @glebekitchen
      @glebekitchen  4 ปีที่แล้ว

      Thank you! Indian restaurant style cooking isn't so hard once you know the "secrets" they use...

  • @patrickdaly6425
    @patrickdaly6425 4 ปีที่แล้ว +1

    Thank you for your take on the pre-cooked chicken, looks a great and easy way without all the faffing, i am just doing this now. One question is what do you do with the stock once the chicken is done, throw away or use for a dish or something? Just seems a waste with the flavour that is in the stock.

    • @glebekitchen
      @glebekitchen  4 ปีที่แล้ว +1

      It is a shame but to get the chicken well seasoned the stock winds up really salty. I have a few sips because I like salty but I haven't really found a good use for it.

  • @daverayman8865
    @daverayman8865 4 ปีที่แล้ว +1

    Your over the top mate 👍

    • @glebekitchen
      @glebekitchen  4 ปีที่แล้ว

      Thanks. I am having fun!

  • @primebrit
    @primebrit 4 ปีที่แล้ว +2

    I am so happy you are on TH-cam. Your blog is amazing and last night we had chicken karahi. I made the curry powder and the base gravy. I had so much fun but was wiped afterwards. Seriously, thank you.

    • @glebekitchen
      @glebekitchen  4 ปีที่แล้ว +1

      You are very welcome. Thank you for saying so! Now you have some curry base and spice mix you are set for a while.

  • @davidgrundy1468
    @davidgrundy1468 3 ปีที่แล้ว +1

    Just watched this Romain after your facebook prompt. Thank you very much

    • @glebekitchen
      @glebekitchen  3 ปีที่แล้ว

      You are very welcome David!

  • @carolhariramani8831
    @carolhariramani8831 2 ปีที่แล้ว

    Thank you for the information. When the chicken is cooked, do you throw away the stock or use it for a recipe?

    • @glebekitchen
      @glebekitchen  2 ปีที่แล้ว

      I usually don't use the chicken stock in a recipe because it is quite salty. I have been known to enjoy a little bit as a hot beverage though. A lot of salt but quite tasty!

  • @robbiejames1540
    @robbiejames1540 2 ปีที่แล้ว +1

    Silly question, but do you need to use the pre-cooked meat straight away, or can you store it before making the final curry with it?

    • @glebekitchen
      @glebekitchen  2 ปีที่แล้ว

      I’ve been known to make it the day before but I find the flavour of poultry degrades very quickly. You have a bit more time with beef or lamb…

    • @robbiejames1540
      @robbiejames1540 2 ปีที่แล้ว

      @@glebekitchen
      Thanks for the reply! I made your restaurant style shahi chicken korma and lamb rogan josh (with chicken instead). I have very little experience cooking, but it came out REALLY good!!! I'll definitely be trying out more of your recipes!

    • @glebekitchen
      @glebekitchen  2 ปีที่แล้ว

      @@robbiejames1540 that is awesome to hear! Hope you find lots of things you enjoy.

  • @bettyannflogen8498
    @bettyannflogen8498 4 ปีที่แล้ว +1

    Hi I've made your chicken dhansak and loved it! Question about pre-cooking the chicken - I thought one way to make sure it's not dry due to continued cooking after removal from the heat was to plunge it in cold water afterwards. I guess that's just if you don't season it...?

    • @glebekitchen
      @glebekitchen  4 ปีที่แล้ว

      That is good advice although, as you point out, it will wash off some of the spicing. Dark meat is a little more forgiving here and what I use.

  • @RahulJoshi
    @RahulJoshi 4 ปีที่แล้ว +1

    Gotta try this way of parcooking chicken for my curries, thanks! Btw, you sound Canadian but this technique is close to a BIR, yes? Also, found you vocally quite similar to Chef John from Food Wishes channel (who's so funny and his recipes are BOMB!) 😅😋

    • @glebekitchen
      @glebekitchen  4 ปีที่แล้ว +2

      I am going to have to check out Chef John. You aren't the first person to say that. And yes, you nailed my accent😀
      My observation is that while this style of cooking did originate in the UK it is global now. The spicing may vary from country to country but the concepts of curry base, pre-cooked proteins, turning out curries in 10 minutes seem to be common to Canada, UK, Australia, and quite a lot of the US.

    • @RahulJoshi
      @RahulJoshi 3 ปีที่แล้ว +1

      @@glebekitchen I'm even more interested to see how your recipes will turn out now that I know it's not BIR! I was just intrigued since I haven't much heard/seen Canadians digging tikka masalas like the way you do! 😄
      Even US for that matter, most of the Indian restaurants I've been to are nothing to write home about.

    • @glebekitchen
      @glebekitchen  3 ปีที่แล้ว +2

      @@RahulJoshi There are some really good Indian restaurants where I am. I would even go as far as to say better than the average restaurants in the UK. Before all this started I used to get to London quite often with work so I have a fair bit of exposure (as I pretty much only eat curry when I'm there). Well, fish and chips and a full English go down pretty well too😀

    • @RahulJoshi
      @RahulJoshi 3 ปีที่แล้ว

      @@glebekitchen The humble curry sure has traveled the world. Good for you mate! And yes, nothing like fish and chips with a few chilled pints! 🤤

  • @mastercook62
    @mastercook62 2 ปีที่แล้ว

    This works so well, I added some oil to the stock water as well ! would this salting method work ok when marinating the chicken for kebabs?

    • @glebekitchen
      @glebekitchen  2 ปีที่แล้ว +1

      Yes. Dry brining works well for chicken generally.

    • @mastercook62
      @mastercook62 2 ปีที่แล้ว

      @@glebekitchen Just a quick follow-up on that glebe. If you wanted to marinate chicken like chicken Tikka for 24 hrs then obviously I guess you would have to reduce the salt or not?

    • @glebekitchen
      @glebekitchen  2 ปีที่แล้ว +1

      @@mastercook62 - the salt stays the same. There isn't really a lot of point marinating the chicken for 24 hours though. Salt (dry brine) migrates about an inch a day. If your chicken pieces are around an inch thick they will be fully brined in 12 hours (because it comes in from all sides).

    • @mastercook62
      @mastercook62 2 ปีที่แล้ว

      @@glebekitchen excellent, many thanks 👍

  • @Janet8011
    @Janet8011 3 ปีที่แล้ว

    Hi thank you for all these lessons. Is it possible to dry brine chicken breast pieces for too long?

    • @glebekitchen
      @glebekitchen  3 ปีที่แล้ว

      I've never tried chicken more than a day. I have done a whole turkey 3 days. I've heard conflicting information. Some report no significant change and others say texture is changed significantly. I can't see any reason to push it though.

  • @nigel8499
    @nigel8499 4 ปีที่แล้ว +1

    Great video. 150° is okay for chicken breast according to Blumenthal.

    • @glebekitchen
      @glebekitchen  4 ปีที่แล้ว +1

      Thanks. I tend to err slightly on the high side of caution because it's hard to get every piece equally cooked. That said, I would certainly never presume to think I know better than Heston Blumenthal...

    • @nigel8499
      @nigel8499 4 ปีที่แล้ว +2

      @@glebekitchen lol, I always used to cook chicken breast to 165° also, before reading his notes, on his BBQs website. www.everdurebyheston.co.uk/cooking_tips_details/all/internal_cooking_temperatures (he says 149°)

  • @shabangakungu7882
    @shabangakungu7882 3 ปีที่แล้ว

    U r the best

  • @Dan-of7gy
    @Dan-of7gy 3 ปีที่แล้ว

    What size pan do you use to precook the chicken? Is it a 3 quart saucepan, 3 quart sautée pan, or something else? Looks like the perfect size / shape for the task.

    • @glebekitchen
      @glebekitchen  3 ปีที่แล้ว +1

      That's a 3 quart All-Clad saucepan that you can clearly see in the video I have had forever😊. Not so beautiful anymore but a great pan...

    • @Dan-of7gy
      @Dan-of7gy 3 ปีที่แล้ว +1

      @@glebekitchen thank you!!

    • @glebekitchen
      @glebekitchen  3 ปีที่แล้ว

      @@Dan-of7gy 👍

  • @Goku-bq2xu
    @Goku-bq2xu 3 ปีที่แล้ว

    Should we wash off the salt after brining?

  • @paulcowen1976
    @paulcowen1976 ปีที่แล้ว

    What chicken stock do I use please

    • @glebekitchen
      @glebekitchen  ปีที่แล้ว

      I use either homemade or the stock they sell in Tetra packs. Here it is Campbell's brand.

  • @hehe2128
    @hehe2128 4 ปีที่แล้ว

    Interestingly, I pre-cook chicken breast (in smaller pieces than supplied by my local takeaway) in a similar way to you without the first step of dry brining the chicken, and I boil it for 20 mins without it going tough.

    • @glebekitchen
      @glebekitchen  4 ปีที่แล้ว

      Good for you. At the end of the day internal temperature is what matters. Dry brining gives you a little leeway if you miss (over-cook).

    • @hehe2128
      @hehe2128 4 ปีที่แล้ว +1

      @@glebekitchen Yeah, I need to get myself a cooking thermometer. You should post that special vindaloo recipe on TH-cam!

    • @glebekitchen
      @glebekitchen  4 ปีที่แล้ว

      They are so handy. You are right. I should do the vindaloo recipe.That's a good idea. Thanks for suggesting it. In the meantime it is available on the blog.

  • @carlalamar6193
    @carlalamar6193 9 หลายเดือนก่อน