I find this very difficult... the way I cook my indian dishes for example is frying the chicken breast pieces first (just to brown them), and adding my curry base. Then add other ingredientes (tomato, cream..) and let it thicken... all the time the sauce is thickening, the chicken is cooking...
Hi,
I usually prepare indian or chinese dishes using pieces of chicken breast, but it's never as tender as the one they serve in restaurants.
Is there any way of making the chicken meat more tender? Maybe some sort of marinade the night before..?
Thanks!!