How to Handle Raw Chicken | East Midlands Curry Run

How to Handle Raw Chicken for the Perfect Curry: A Complete Guide

When it comes to making the perfect curry, handling raw chicken properly is just as important as choosing the right spices. From food safety to enhancing flavor, every step matters. In this guide, we’ll cover everything you need to know about handling raw chicken to create a delicious and safe curry.

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1. Choosing the Best Chicken for Curry

The first step to a great curry is selecting high-quality chicken. Here’s what to consider:

Fresh vs. Frozen: Fresh chicken is ideal for flavor, but frozen chicken works well if thawed properly.
Bone-in vs. Boneless: Bone-in chicken (like thighs and drumsticks) adds more flavor, while boneless breast is leaner but can dry out faster.
Organic vs. Regular: Organic chicken is free from antibiotics and has better texture, but any good-quality chicken will work.

2. Proper Storage for Raw Chicken

Once you bring raw chicken home, store it correctly to prevent contamination:

Keep it below 5°C (41°F) in the fridge.
Store it in a sealed container or plastic bag to prevent leaks.
Use it within 1-2 days or freeze it for later use

3. Safe Handling to Avoid Cross-Contamination

Raw chicken carries bacteria like Salmonella and Campylobacter, so proper handling is crucial:

Always wash your hands with soap before and after touching raw chicken.
Use a separate cutting board and knife for raw chicken.
Never wash raw chicken—this can spread bacteria through water splashes.
Clean all surfaces immediately after handling raw chicken.

4. The Right Way to Cut Chicken for Curry

Uniform Pieces: Cut chicken into even-sized pieces for even cooking.
Marination Cuts: If marinating, make small cuts in the chicken to let flavors penetrate.
Trim Excess Fat: Remove excess fat if you prefer a leaner curry.

5. Marinating for Maximum Flavor

Marinating chicken enhances the taste and tenderness of your curry:

Basic Marinade: Use yogurt, lemon juice, ginger, garlic, and spices like turmeric and cumin.
Marination Time: At least 30 minutes, but overnight in the fridge gives the best results.
Room Temperature Rule: Let marinated chicken sit at room temperature for 15-20 minutes before cooking to ensure even cooking.

6. Cooking Chicken to Perfection

Sear First: Start by browning the chicken in oil to seal in juices.
Simmer Slowly: Cooking on low heat allows flavors to develop.
Check Temperature: Chicken should reach an internal temperature of 75°C (165°F) before serving

Properly handling chicken is key to making a safe and flavorful curry. By following these steps—from selection and storage to marination and cooking—you’ll create a dish that’s rich, aromatic, and perfectly cooked.

Are you ready to try your next chicken curry with these tips? Let us know your favorite curry recipe in the comments!