Hey all, I've been trying to prepare a few different chicken curry dishes (vindaloo,rogan josh) using store bought simmer sauces. I know it's a shortcut but I don't really have the time to make the sauces from scratch.
Each time I try this whether it's using chicken breast,or thighs I wind up getting chunks of chicken without much of the sauce "adhering" to it. I've tried marinating the chicken in whole yogurt, per the directions to see if that would help but it hasn't.
I've tried putting the raw chicken in with the sauce as well as cooking the chicken halfway and then adding the sauce. I'm going to try to coat the chicken with a thin layer of corn starch next time to see if that'll do the trick. Any suggestions here? Thank you!