How do BIR's cook chicken?

[Muttley]

A while back I was thinking about the chicken pieces you get in BIR's nowadays
(at least down here in the South, it's almost invariably chicken breast), and I
realised, that they do not fry the meat at all.

When you get a BIR chicken dish, you can quite clearly see the shape of the
chicken as it has been cut from a breast fillet. If you fry one of those, the
shape of the piece of meat will change as the fibres tighten, no matter how
gently you do it.

I tried this the next time I made a dish with a sauce. Just cut  the chicken
into pieces and added them, uncooked, to a [b]very, very[/b] gently simmering
sauce.

The result was very tender chicken with exactly the texture you get in a BIR.
This is one aspect of BIR cooking that I think it is well worth emulating.

Of course, chicken breast is not the best flavoured meat, so it's probably
better not to use it exclusively.

[MarkJ]

They gently simmer chicken for about 20 minutes in a pot of oil, water,
yoghurt, some spices ground and whole and some onion

lamb takes about 35 minutes

[Rodders]

Post by MarkJ
They gently simmer chicken for about 20 minutes in a pot of oil,
water, yoghurt, some spices ground and whole and some onion

I would like to try this, could you give us more exact quantities.

Thanks

Rory

[Muttley]

Post by MarkJ
They gently simmer chicken for about 20 minutes in a pot of oil, water,
yoghurt, some spices ground and whole and some onion
lamb takes about 35 minutes

V. Interesting.

Do you know which cut of lamb they use. I'm not a great lamb eater, and when I
look at it in the butchers, it always seems so fatty. I would like to make a
rogan josh again, but using the technique you mention above. Previously I've
browned the meat, and that does get rid of quite a bit of the fat. I'm sure it
would be much more tender simmered gently, but I don't want to end up with fatty
lumps of meat in the dish.

[Glen]

Post by Muttley
Do you know which cut of lamb they use. I'm not a great lamb eater, and when I
look at it in the butchers, it always seems so fatty. I would like to make a
rogan josh again, but using the technique you mention above. Previously I've
browned the meat, and that does get rid of quite a bit of the fat. I'm sure it
would be much more tender simmered gently, but I don't want to end up with fatty
lumps of meat in the dish.

I would think that your best best would be to buy a leg/half leg and cube it
yourself...thus allowing you to eliminate visible fat from the meat. My
favourite meat for curries is lamb shoulder, but this takes at least 1-1/12
hrs to become succulent, so probably not what the op uses.

Glen

[Mike Roebuck]

Post by MarkJ
They gently simmer chicken for about 20 minutes in a pot of oil, water,
yoghurt, some spices ground and whole and some onion
lamb takes about 35 minutes

Some of the restaurants around here are using factory-produced chicken
pieces (plain and tikka).

You can definitely tell the difference. When I spot it, I don't go
back.

(For Luke Guest - the Moonlight in Dewsbury is one of them).

[Luke A. Guest]

Post by Mike Roebuck
Some of the restaurants around here are using factory-produced chicken
pieces (plain and tikka).
You can definitely tell the difference. When I spot it, I don't go
back.
(For Luke Guest - the Moonlight in Dewsbury is one of them).

WTF and stuff?? Anyway, I discovered Sizzlers in Dewsbury, it's a great
takeaway that hasn't gone down hill like other places seem to do after
once or twice.

Luke.

[Mike Roebuck]

On Mon, 17 Jan 2005 11:34:13 +0000, "Luke A. Guest"

Post by Luke A. Guest

Post by Mike Roebuck
Some of the restaurants around here are using factory-produced chicken
pieces (plain and tikka).
You can definitely tell the difference. When I spot it, I don't go
back.
(For Luke Guest - the Moonlight in Dewsbury is one of them).

WTF and stuff?? Anyway, I discovered Sizzlers in Dewsbury, it's a great
takeaway that hasn't gone down hill like other places seem to do after
once or twice.

Where's that one then, Luke? It doesn't ring any bells with me.


--
Cheers

Mike in Moscow
mikedotroebuckatgmxdotnet

[MarkJ]

http://cr0.co.uk/curry/index.php?topic=80.0

regards