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Chicken Thighs For Curry

Asked by kellyhowells. Answered on 2nd May 2016

Full question

I recently made Nigella's Mughlai Chicken Curry but the chicken thighs were rubbery, I couldn't eat the meat at all. I have found this in other curry recipes when I use boneless and skinless chicken thighs and I wondered if I was doing something wrong? Could this be something to do with the product I'm buying? Any help and suggestions you have would be great as when I use breasts they are too dry.

Our answer

For the Mughlai Chicken (from FEAST) Nigella suggests using chicken thighs as the meat is moister, though chicken breasts can be used instead if preferred. The chicken is briefly browned in a frying pan and then cooked in a creamy, mildly spiced sauce. If the chicken is rubbery in texture then it is likely that it is being overcooked, or cooked too fiercely.

The chicken thighs are just sealed in a frying pan and this should only take a minute or two. Make sure that you do not overcrowd the pan as the thighs will steam rather than brown and this could increase the chance of the chicken having a rubbery texture. Once the sauce has been added to the pan, bring it up to boiling point (where there are bubbles around the edge of the pan), then reduce the heat and let the sauce simmer gently (with just the odd bubble on the surface of the sauce) until the chicken is cooked through. Don't let the sauce boil as this can also cause the chicken to take on a rubbery texture. If you are not sure if the chicken is cooked then take the largest piece out and put it on a plate. Pierce the chicken with the tip of a sharp knife and see if the juices coming out are clear. If there are any traces of blood then return the chicken to the pan and cook for a few minutes more, before checking again.

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