It really depends on what the end product is supposed to look like. For a curry I'd fry the chicken up like you did; if I wanted to make something with a very light color though I'd poach the chicken.
Never boil chicken as it gets tough. Basically you want your water at a simmer; you should see little bubbles around the outside edge of the pot. Drop in a garlic clove or two and maybe a couple of bay leaves and cook the chicken until it's cooked almost all the way if you are going to heat it further or cook it all the way if you are going to use it cold or with no further cooking.When a recipe calls for cooked chicken, what is the best way to prepare that chicken?
Boil it, or sometimes I just poach it in the frying pan (a little faster I think).
If you only need a small amount of chicken, and it's boneless chicken that you're working with, then pan frying is more than acceptable.....However, when I'm making, say a chicken noodle soup, I always like to oven roast the bone-in chicken breasts in the oven....then shred the meat off the bones......the flavor has much more depth than fried or boiled, which I don't recommend, unless it's done in a stock or broth....water boiling/simmering only depletes the flavor of the chicken, which is pretty bland already......Enjoy!!
Christopher
I've always poached (boiled) boneless skinless chicken breasts when I need cubed chicken. I like this method since there's no added fat. Just bring a pan of water to a boil, drop 2 or 3 in, and boil for 14 minutes. Let cool a bit and cube it up. If there's too much, it freezes great.
I usually boil it or if time permits I bake it after brushing it with olive oil and seasoning with salt and pepper. If you want to boost the flavor, add diced carrots, onions, celery hearts, and a fresh herb 'bouquet' (a bundle of fresh herbs tied together with chord and dropped into the pot) to your boiling water. Makes a fabulous stock for other recipes and flavors your chicken nicely. Peace
You can use whatever type of chicken you want, prepared however you choose. The preparation of the recipe calling for ';cooked chicken'; is usually relying upon the fact that you've got LEFTOVER cooked chicken.
Poached it in chicken or veg stock, that way it won't be too dry or shrink.
I'm surprised that a curry calls for cooked chicken, usually the meat is cooked same time as the curry :-?
Well...you could season it with a number of things: salt and pepper, garlic powder, onion powder, or maybe just some of the seasoning or spices that the recipe calls for...then grill it, boil it or roast/bake it then dice it up...Happy cooking! :)
Boil, bake, fry, grill, its about preference usually. Sometimes grilling flavor will add somethong, but generally the others taste pretty similar.
I boil it if I'm in a hurry, otherwise I bake it.
go to your local grocery store %26amp; buy a cooked chicken, they are usually by the deli, easy , good %26amp; cheap
Bake it.
boil it or bake it... Good luck with the curry...
You can roast or boil your chicken also. To add more flavor to the boiled chicken cook it in chicken broth with some celery, onions and garlic. When you add the chicken turn it down to a simmer. Simmer for 15-20 minutes. Let it cool in the broth if you have time, the flavors will soak in.
Roasting the chicken adds a deeper, richer flavor. Roast whole chickes for about an hour, if you are using chicken breast roast them for 30 minutes or so. Let it cool and just pull the meat off the bones.
Cooked chicken will keep in the refrigerator for a few days, so if you roast a chicken on Monday you could use the left over meat later in the week for a different dinner.
Boiled in a vegetable broth will do just fine unless asked for differently (such as smoked).
You can boil, broil, bake, BBQ, cook on a grill pan, etc...I generally like to season it up good and BBQ or bake it in the oven.
boil the chicken. If you do, drop a couple of garlic cloves in the water for flavor.
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