How can you make chicken breast as tender as the chicken breast in and Indian restaurant curry?
British Indian Restaurants usually use chicken that is known as 74%. That's what it is: 74% chicken containing 26% added water. There is nothing wrong with this, and it is the added water that makes the chicken so tender and succulent when it is cooked; add more water and the quality goes down, much less and you don't get the right effect.
Supermarkets and high street butchers don't usually stock this kind of chicken breast, so what do you do?
You have to use a simple technique called 'brining'. All you need to do is cut the chicken breast into 25 mm cubes and leave it immersed in very salty, cold water (brine) for 20-30 minutes. Then rinse the chicken in fresh water before marinating and cooking.