I have a jar of Asda chinese curry sauce some chicken breastsIt sais to fry the chicken first for 5 mins, then add the sauce heat, but I'd like to marinate the chicken in the sauce first for a couple of hours to give it a good flavour in a frying pan, then just heat it all for 20 minswill it make a difference not frying it first? or can I fry it then perhaps add the sauce leave it in the fridge to marinate just heat it all through later.
glue Aluminum Foil onto the blade area(silver) and gold foil for the pommel,leave the handle alone.
There is a chrome reflective tape that works very wellOften used in martial arts demos on nunchucks, longstaff and bokken.
If you are making a dry chicken curry, then you deep fried the chicken breastSeason the breast with salt and pepper then in a little oil, deep fried it or even braised itIf you are making a wet chicken curry, I will blanched the chicken in hot water to get rid of blood and any impuritiesThen I add the curry sauce, dilute it with water if too thick then add chicken and cook till tenderIf you marinated the chicken with the sauce, either leave in the refrigerator etc you can either bake the chicken, or broil or braise the chicken and finished it in the oven for done -nessYou can also marinate the chicken with the sauce and wrapped it in aluminium foil , leave it in the refrigerator until you are ready to cookEither you unwrapped the foil, and with little oil, saute in the pan or foil and oil in the oven which will make your chicken soggyCurry sauce is best if you cook in pan first to bring up the fragrance and coat the sauce on the chicken or you add milk, sour cream, yogurt , coconut milk even tamarind juice to have different curry flavorWhatever method of preparation even different meats or vege you choose, the curry sauce will have different flavors on the dish.
