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Restaurant-style curries are typically prepared in two stages. First, the curry sauce is built separately using a spice mix, or you may use a frozen curry sauce purchased from Chilli Farms. Then, Chicken Breast is cooked independently and simmered in the sauce until well combined.
For 500 ml of curry sauce, use approximately 600 g of raw chicken breast , or 400 g if already cooked.
This method allows better control over texture, tenderness and flavour balance. The sauce remains refined, while the protein or vegetables are cooked to their ideal doneness.
Chicken Breast can be prepared using different cooking methods, which are explained in this recipe card.
Ingredients
Use one section only — Raw or Cooked chicken. Not both.
Raw Chicken Breast
500 g Curry Sauce
600 g Raw Chicken Breast
5 g Turmeric powder
6 g Salt
1–2 litres water (enough to fully cover the ingredient) – for boiling method only. *Quantity may vary depending on pan size.*
20-30 ml oil – for shallow frying, baking or roasting. Quantity may vary depending on ingredient type and pan size.
Dice Chicken Breast into approximately 1.5 cm × 1.5 cm pieces for even cooking.
Cooking Chicken Breast 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.
Choose one method only — boiling, shallow frying, baking/roasting, or slow cooker. Do not combine methods.
2️⃣ Boiling Method
Place the diced chicken breast into a 3–4 litre pot
Add turmeric powder and salt to the pot.
Add cold tap water to cover the ingredient completely (approximately 1–2 litres). Stir well.
Ensure the water level sits just above the chicken breast. Check regularly and add more water if required during boiling .
Cook on medium-high heat until the water begins to bubble.
Once boiling, it should only take 1-2 minutes till the chicken is fully cooked depending on the quantity you’re cooking.
3️⃣ Shallow-Fry Method
Apply your choice of seasoning to the meat. We recommend just using salt (1% by weight).
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.
Place a frying pan or saucepan on the stove and heat on medium heat for 1 minute.
Add oil of your choice.
Add the diced chicken to the pan.
Cook on medium heat, turning regularly for even browning.
Cook until fully done and lightly coloured.
Chicken: 10–12 minutes
Pour out the excess oil so it doesn’t go into the sauce.
4️⃣ Baking / Roasting Method
Preheat oven to 180° fan forced or convection and 215-225° for a regular oven.
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 )
Spread evenly on a baking tray in a single layer. Be sure to not overcrowd the tray.
Place tray in the oven.
Cook until fully done
Chicken: 18–25 minutes
Remove from oven and allow to rest for a few minutes.
Do not transfer excess oil or juices into the curry sauce.
5️⃣ Slow Cooker Method
apply your choice of seasoning to your meat, we recommend just salt ( 1% by weight ) but you can use any you’d like.
Browning
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.
Alternatively, brown in a separate pan before transferring.
Slow Cooking
Transfer the browned meat into the slow cooker.
Add the fully defrosted curry sauce over the meat.
Ensure the sauce lightly covers the meat. If required, add a small amount of hot water.
Cook on low setting until fully tender.
Chicken: 2–3 hours
Once tender, stir gently to coat evenly in the sauce.
Test for doneness for slow cooking
Meat should cut easily with a tablespoon.
Chicken breast should be white all the way through without being dry and mealy.
⚠ Important Guidelines for Slow Cooking
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.
Always brown meat before placing it in the slow cooker to improve flavour and control excess moisture.
Do not add frozen curry sauce to the slow cooker; the sauce must be fully defrosted before use.
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
Discard any excess cooking liquid/oil from the meat to ensure it doesn’t enter the sauce.
Add cooked Chicken Breast to prepared curry sauce and simmer on very low heat for 5-10 minutes until well coated.
Test for doneness in general
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. Any juices released will be completely clear.
If it is overcooked the piece will star breaking apart when pressed and if it’s underdone it will yield and squish when pressed. And the juices won’t be clear.
If a piece is cut into it should be white all the way through with no pink.
Build your curry sauce from scratch using our spice mixes . These recipes guide you step by step through preparing the sauce first — the foundation of restaurant-style cooking.
Traditional home-style cooking where everything is prepared in one continuous process. Dishes cooked together from start to finish — simple, comforting and full of flavour.
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