Do you cook the chicken before putting it in curry?

Quick Answer

It is usually recommended to cook chicken fully before adding it to a curry. Raw or undercooked chicken poses a risk of foodborne illness. Cooking the chicken first allows you to better control the doneness and texture of the meat. However, there are some exceptions where you may add raw chicken to a curry at the beginning of cooking. This requires careful monitoring to ensure the chicken is cooked through.

Should You Cook Chicken Before Adding to Curry?

Most chefs and recipes advise cooking chicken separately before adding it to curries. Here are some of the main reasons why:

• Food safety – Chicken needs to reach an internal temperature of 165°F (74°C) to kill any harmful bacteria like salmonella. Cooking it first guarantees it reaches the proper temperature.
• Texture – Fully cooked chicken will have a pleasant, tender texture. Undercooked chicken can be gummy.
• Even cooking – Thick curries may not penetrate chicken pieces thoroughly. Pre-cooking ensures it cooks evenly.
• Cook times – Chicken may take longer to cook than other ingredients like vegetables. Cooking it separately prevents under or overcooking.
• Control seasoning – You can better control how the chicken is seasoned and flavored when cooked alone.

So in most cases, fully cooking chicken before adding to a curry is recommended. This helps prevent foodborne illness and results in a better texture.

When Can You Add Raw Chicken to Curry?

There are some exceptions where you may be able to add raw chicken to a curry at the beginning:

• Very thin, aromatic curries – If the curry sauce is very thin and flavorful, it may penetrate and cook chicken effectively when simmered slowly.
• Cooking over a long time – When making a curry in a slow cooker or cooking for over an hour on the stove, raw chicken added at the start has time to cook through.
• Small uniform pieces – Cubed chicken breast or other small uniform sizes may cook evenly when simmered in sauce.
• Using a thermometer – You can add raw chicken if carefully monitoring the internal temperature to ensure it reaches 165°F (74°C).

In these cases, the raw chicken must still reach a safe final temperature. You also run a higher risk of uneven cooking compared to pre-cooking. Close monitoring and frequent temperature checks are required.

Tips for Cooking Chicken for Curry

When pre-cooking chicken for curry, follow these tips for best results:

• Cut chicken into bite-size pieces so it cooks quickly and evenly.
• Use boneless, skinless cuts which cook more quickly than bone-in.
• Season simply with salt, pepper, and a little oil. Avoid wet marinades which can make sauce too watery.
• Pan fry, bake, or grill until chicken reaches 165°F (74°C) internally.
• Allow chicken to rest 5 minutes before cutting to retain juices.
• Cut into smaller pieces or shred as desired before adding to curry.

Baking or pan-frying are easy cooking methods. You can also use boneless chicken thighs or breasts. Make sure to slice or shred chicken so the pieces are coated in sauce.

How to Tell If Chicken is Cooked

It’s critical that any chicken you add to curry, raw or cooked, reaches a safe final temperature of 165°F (74°C). Here are some ways to test doneness:

• Use a food thermometer to check temperature in thickest part.
• Cut into a piece – meat should look white throughout with no pink.
• The juices should run clear when chicken is pricked with a fork.
• Chicken should easily shred apart with two forks.

Visually inspecting thickness, color, and juices is an effective method. But using an instant-read thermometer guarantees chicken safety every time.

What to Consider When Adding Chicken to Curry

Once chicken is fully cooked, here are some tips when adding it to curry:

• Add during the last 10-15 minutes of cooking so it doesn’t overcook.
• Toss or gently fold chicken into hot sauce to evenly coat.
• Add any reserved chicken juices from cooking to add flavor.
• For creamy curries, add chicken once sauce has thickened.
• For dry curries, add earlier with vegetables to soak up flavors.
• Nestle chicken so it’s partly submerged in sauce to prevent drying out.

The timing depends on the curry thickness and ingredients. Just avoid adding too early and overcooking the chicken.

Best Chicken Cuts for Curry

These chicken parts work especially well in curries:

• Boneless skinless chicken thighs or breasts – Cook quickly and absorb flavors well. Easy to cut into pieces.
• Drumsticks or legs – Contain more connective tissue so remain juicy when simmered.
• Wings – Less meat but nicely coat in thick sauces.
• Ground chicken – Use to make curry chicken balls or patties.

Chicken thighs are a top choice with their tenderness and richer flavor. Breasts stay very moist but require caution to not overcook.

Should You Remove Skin and Bones?

For curries, it’s generally best to use boneless, skinless chicken cuts. Here’s why:

• Skin becomes rubbery and soggy when simmered in sauce.
• Small bones can pose a choking hazard, especially in thicker curries.
• Boneless cuts allow even cooking and easy cutting into pieces.
• Skinless meat absorbs flavors better.

An exception is drumsticks or thighs with bone in, since the bones add flavor when simmered in sauce. But skin is still best removed before cooking.

What Meat Alternatives Work in Curry?

For vegetarian and vegan curries, these meat alternatives work well:

• Chickpeas – Nutritious and high protein. Hold shape when simmered.
• Tofu – Soaks up flavor. Scramble or pan fry before adding.
• Tempeh – Fermented soybean cake with firm texture.
• Lentils – Cook down into a thick dal curry.
• Mushrooms – Meaty texture. Good in dry curries.
• Eggplant – Chunks maintain shape and soak up sauce.
• Paneer – Indian fresh cheese. Add cubes at end.

Chickpeas, lentils, or cubed tofu and tempeh provide the most similar texture to chicken.

How to Thicken Curry with Chicken

When adding cooked chicken, the leftover juices can thin down the curry sauce. Here are some ways to counteract this:

• Whisk in a slurry – 1 tbsp cornstarch + 1 tbsp water until sauce thickens.
• Simmer sauce uncovered for 10-15 minutes to reduce liquid.
• Puree sauce ingredients like tomatoes, onions, cashews to make thicker.
• Add powdered spices near the end like garam masala, turmeric, cumin.
• Stir in creamy ingredients at the end like yogurt, coconut milk.

Adding starch slurries, reducing water content, and pureeing vegetables are all reliable curry thickening methods.

Common Mistakes

Avoid these mistakes when cooking chicken for curries:

• Not cooking chicken fully – Always cook to 165°F (74°C).
• Overcooking chicken – Don’t add too early if simmering a long time.
• Using fatty cuts – Skin-on chicken or dark meat can make sauce greasy.
• Cutting pieces too big – Large pieces won’t cook through or absorb flavors.
• Adding cold chicken – Warm first for better flavor absorption.
• Marinating raw chicken – Can contaminate sauce and lead to food poisoning.

Properly cooking chicken while avoiding overcooking and contamination are key for delicious, safe chicken curries.

Conclusion

It’s generally best practice to fully cook chicken before adding to curries. This prevents foodborne illness and allows better control over doneness. Cook chicken to a safe internal temperature of 165°F (74°C). Cut or shred into small, uniform pieces and add during the last 10-15 minutes of simmering to prevent overcooking. Take care to properly incorporate chicken into hot sauce for the most flavorful results. With some mindfulness and planning, adding cooked chicken to curry can be easy and safe.