Directions

1️⃣ Preparation

1. Dice Chicken Thigh into approximately 2 cm × 2 cm pieces for even cooking.

2. Cooking Chicken Thighs directly in the sauce is not recommended. Do not cook raw ingredients directly in the sauce inside the slow cooker, as meats, vegetables and poultry naturally contains approximately 30–40% water, which is released during cooking and can dilute the curry sauce, making it watery. And if you cook it longer to fix it you’re likely to overcook the chicken.

3. Choose one method only — boiling, shallow frying, baking/roasting, or slow cooker. Do not combine methods.

2️⃣ Boiling Method

1. Place the diced chicken thighs into a 3–4 litre pot

2. Add turmeric powder and salt to the pot.

3. Add cold tap water to cover the ingredient completely (approximately 1–2 litres). Stir well.

4. Ensure the water level sits just above the chicken thighs. Check regularly and add more water if required during boiling .

5. Cook on medium-high heat until the water begins to bubble.

6. Once boiling, it should only take 2-4 minutes till the chicken is fully cooked depending on the quantity you’re cooking.

3️⃣ Pan-Fry Method

1. Apply your choice of seasoning to the meat. We recommend just using salt (1% by weight).

2. Let the chicken sit out in the fridge or on your kitchen bench till you’re ready to use it so the seasoning has time to adhere itself to the meat and so that the salt can distribute itself throughout.

3. Place a frying pan or saucepan on the stove and heat on medium heat for 1 minute.

4. Add oil of your choice.

5. Add the diced chicken to the pan.

6. Cook on medium heat, turning regularly for even browning.

7. Cook until fully done and lightly coloured.

8. Chicken: 10–12 minutes

9. Pour out the excess oil so it doesn’t go into the sauce.

4️⃣ Baking / Roasting Method

1. Preheat oven to 180° fan forced or convection and 215-225° for a regular oven.

2. Coat your meat with oil then your choice of seasoning or a marinade at your choice. We recommend just salt if you’re not using a marinde ( 1% by weight )

3. Spread evenly on a baking tray in a single layer. Be sure to not overcrowd the tray.

4. Place tray in the oven.

5. Cook until fully done

6. Chicken: 20-27 minutes

7. Remove from oven and allow to rest for a few minutes.

8. Do not transfer excess oil or juices into the curry sauce.

5️⃣ Slow Cooker Method

1. Apply your choice of seasoning to your meat, we recommend just salt ( 1% by weight ) but you can use any you’d like.

Browning

1. If your slow cooker has a browning function, brown the meat first. After browining the meat should develop some colour and release a fair amount of moisture but still be undercooked.

2. Alternatively, brown in a separate pan before transferring.

Slow Cooking

1. Transfer the browned meat into the slow cooker.

2. Add the fully defrosted curry sauce over the meat.

3. Ensure the sauce lightly covers the meat. If required, add a small amount of hot water.

4. Cook on low setting until fully tender.

5. Chicken: 2–3 hours

6. Once tender, stir gently to coat evenly in the sauce.

Test for doneness for slow cooking

1. Meat should cut easily with a tablespoon.

2. Chicken thigh should be white/grey all the way through without being dry and mealy. Also no pink.

⚠ Important Guidelines for Slow Cooking

1. Do not cook raw ingredients directly in the sauce inside the slow cooker, as meats, vegetables and poultry naturally contain approximately 30–40% moisture, which is released during cooking and can dilute the curry sauce, making it watery.

2. Always brown meat before placing it in the slow cooker to improve flavour and control excess moisture.

3. Do not add frozen curry sauce to the slow cooker; the sauce must be fully defrosted before use.

4. Do not add excessive water, as slow cooking retains moisture and only a small amount should be added if absolutely necessary.

6️⃣ Simmering cooked chicken into the Sauce

1. Discard any excess cooking liquid/oil from the meat to ensure it doesn’t enter the sauce.

2. Add cooked Chicken thighs to prepared curry sauce and simmer on very low heat for 5-10 minutes until well coated.

Test for doneness in general

1. If poked with a spoon or your finger, each piece should be firm yet slightly bouncy when pressed. This indicates the chicken is fully cooked while still retaining moisture. If stabbed lightly with a knife the juices will run clear.

2. If it is overcooked the piece will star breaking apart when pressed and if it’s underdone it will yield and squish when pressed. The juices won’t be clear either if it’s undercooked.

3. If a piece is cut into it should be white'/grey all the way through with no pink.