How to Prepare the Chicken

This is the basic method of preparation which is common to most recipes in this chapter.
Preparation and cooking time: 25 minutes.
For 6-8 persons you will require:
5 large chicken breasts (approx 2lb or 900g with skin and bone removed)
6 tablespoon of vegetable oil
1 teaspoon turmeric
4 tablespoon of the reserved uncooked curry sauce (see page 20)
With a sharp knife remove all fat and membranes from the chicken portions and cut each into eight equal sized pieces. Wash and drain.
Place the remaining ingredients into a large saucepan and mix well.
Cook on medium heat, stirring continuously until the sauce starts to darken in colour (approx 4-5 minutes).
Add chicken and stir until all the pieces are well coated with the sauce.
Turn down the heat and continue cooking with the lid on for 15-20 minutes, or until the chicken is tender, stirring frequently.
Remove chicken pieces (leaving behind the sediment) and place them in a clean container. The cooked chicken can now be used immediately for many of the chicken curries or cooled and refrigerated for up to four days.
Freezing. Freeze for up to 2 months.