I don't know whether anyone else has experienced this problem.....
fantastic food in our local Indian, apart from one thing. Any chicken based dish eg. chicken vindaloo. chicken bhuna has reconstituted chicken made to look like real chicken breast chunks. You can tell by the texture...feels spongey and wet. They even try it with chicken tikka. The only way you can guarantee the real thing is to ask for Tandoori chicken (on the bone) cant get away from the real mccoy.

This is so frustrating. We have even brought it up with the owner/manager, who denies to even have a clue what we are talking about. We have heard other friends mention this about other restaurants. It is such a shame.. Are these restaurants wrong (trade description acts) by professing this is real chicken.

The food otherwise is excellent. No other good Indians nearby so we still keep going!

Feel really strongly about this and would like to see it discussed on G F Live/bites.

What does anyone else think?

If you fell so strongly, I will suggest you take this matter to your local Environmental health and trading standard office.
Regards
Bashir

Well I might just do that! I was also interested to see if any one else has noticed this?

No not really, however I did use one Chinese takaway (only once) and the chicken was very "jelly" like. Dificult to explain, but I didn't like it so haven't been back.

I once complained about my food from my local chinese when I lived in the smoke.
I said to the girl, excuse me but this chicken is rubbery to which she replied Thank you very much I will let the chef know.

LOL Light...the old ones are the best!

I do agree with you ofgs....I have also noticed chicken is wet and spongy but I like to think it's been poached in all that gorgeous curry,to make it like that.....I suppose it's a false sense of psychological security on my part!

Make your own then you know what has gone into your curry. I prefer to eat free range and organic if I can get it. I know my local take-away doesn't use free range. Cant say I have noticed that the stuff they do use is reconstituted though.

I have bought a couple of books that are really useful and I make my own curries. Then I know exactly what is in there.

I have had this problem with the odd curry from my local take away, its almost like what you see when you bite a crab stick almost stringy look about the chicken.
I took it back and he assured me it was because the chicken was VERY fresh, I was not having any of it and wanted my money back.

The chicken you mean does taste differant, but, thats because it has been, i think its called "velveteen" (sp) that means its been coated in egg white prior to cooking it. Most chiniese do it, ask them, its still chicken!

I know the process you mean honeyblonde, this was definately NOT this, and I dont think it is practiced in Indian cuisine, but only in Chinese cookery like you said. I guess I must follow bashir's advice.

I do make my own curries a lot, but have a weakness for the odd takeaway!!

I did watch a programme that touched on a process in Holland where all the flesh was "jet washed" from the birds carcass. This was then compressed into "chicken joints" which was used in the takeaway business.

Well that explains it! Can you remember what programme. It really annoys me that they try and pass it off as chicken breast!

And i found this 'quote'
Curry
Chicken tikka masala has become the British national dish. Well prepared, and served with vegetables, it is delicious and nutritious. But catering chicken is sold to restaurants "dry" or "pumped". Pumped chicken has had water injected into it, often with sugar and other additives, to bulk it up and keep it moist during reheating. The majority of fast food outlets use chicken with 10% or more added water. Unscrupulous ones use chicken pumped with 30-40% water and hydrolysed proteins to hold it in. A slightly spongey texture is the giveaway sign. Food colouring is frequently used in the place of traditional spices to colour the rice. Typically a meal like this also contains more than the total amount of salt recommended for a day, and the maximum daily allowance for saturated fat.

Chicken tikka masala, pilau rice, samosa and poppadoms:
Calories 790
Fat 36g, of which 23g is saturated fat
Sodium 1,798mg

Sorry OFGS, cant remember the name but it did mention the water content you just quoted.
I think if you are served cubed "chicken" in your meal then it possibly is the manfactured type.
All down to proft im afraid

Have got to the stage where I never eat chicken out unless Chef will confirm 'provinence' : A fair amount (dare I say most) chicken for catering - unless very upmarket restaurant - is usually 'mass' produced cheap cheerful battery - get a piece on bone - you will know what I mean when you can bend the bone .

come on now u lot,i sure we have eaten enough ckicken (especially in britian) to know when it not the real deal.i think spending a bit more on good chicken and preparing it yourself is worth the trouble.