Can you cook semi frozen chicken in a curry or does it have to fully defrost?

Here's why:

* Uneven Cooking: Frozen chicken will cook at a slower rate than thawed chicken. This means the outside might cook while the inside remains undercooked, increasing the risk of foodborne illness.

* Food Safety: Undercooked chicken can harbor harmful bacteria like Salmonella, which can cause food poisoning.

* Texture: Semi-frozen chicken will not break down properly in the curry, leading to an unpleasant texture.

Always fully defrost chicken before cooking it. You can defrost it in the refrigerator overnight, in a bowl of cold water, or in the microwave using the defrost setting.

Safety Tips:

* Defrost chicken in the refrigerator: This is the safest method, taking about 24 hours for a whole chicken.

* Defrost in cold water: Place the chicken in a leak-proof bag and submerge in cold water. Change the water every 30 minutes.

* Microwave defrosting: This is the fastest method, but it can cook the edges of the chicken. Use the defrost setting and check for proper thawing.

Once the chicken is fully thawed, cook it thoroughly to an internal temperature of 165°F (74°C).