Why Chicken Goes Dry in Curry (Even When the Sauce Is Good)
Dry chicken is one of the most common curry failures. The sauce can be rich and well balanced, yet the chicken is tough and chalky. The cause isn’t bad meat — it’s how and when the chicken is cooked.
Quick Answer
Chicken goes dry in curry because it is overcooked, added too early, or simmered at the wrong temperature. Indian restaurants keep chicken juicy by cooking it separately or briefly, then finishing it in sauce just before serving.
1) Chicken is added too early
Long simmering might work for lamb, but chicken breast dries out quickly. Adding it at the start guarantees moisture loss.
2) The temperature is too high for too long
Boiling sauce tightens chicken fibres. Restaurants control heat so chicken cooks gently, not aggressively.
3) The cut is wrong for the method
Breast and thigh behave very differently. Restaurants choose cuts based on cooking time, not convenience.
- Cook chicken briefly or separately.
- Build sauce first.
- Add chicken near the end.
- Finish gently, not at a boil.
- Serve once just cooked through.
Want juicy chicken every time?
My curry books explain cooking order, timing and restaurant methods so meat stays
tender without guesswork.