Crabby Appleton
Posts: 250
Joined: May 2006
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| Quote (Arden Chatfield @ Oct. 27 2008,19:21) | | Quote (stevestory @ Oct. 24 2008,19:52) | | I was making curry chicken tonight and it was going fine until i absolutely ruined it in the end. First I sauteed some diced chicken breast, onion, and garlic. Then I added about 2 tsp curry powder, a little cumin, salt, cayenne powder, and pepper. and 2 cups water, and was reducing that. Then I decide it's too watery |
Just cook it half an hour with the lid off. Fixes that right up.
Also, in my experience, with curries dark meat like chicken thighs works better, tho I guess that's pretty subjective. |
I agree with the bold part, but remove the meat while you're doing it so it isn't overcooked.
I'm a big fan of dark meat too which is why I cook a lot of duck.
The big treat with cooking duck is the rendered fat.
Cottage Fried Potatoes cooked in duck fat ROCKS! Scrambled eggs with tomato, mild pepper, garlic, chives and diced smoked pork chops, ooh I could go on.
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