Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I am looking at Madhur Jaffrey's Chicken Korma recipe as given at http://www.bbc.co.uk/food/recipes/creamychickenkormawi_90196; however I only have chicken breasts. In what manner should I modify the final simmering process or the spice/flavor balance or make up for this discrepancy?

share|improve this question

closed as unclear what you're asking by Mien, sourd'oh, derobert, KatieK, GdD Jan 12 at 20:32

Please clarify your specific problem or add additional details to highlight exactly what you need. As it's currently written, it’s hard to tell exactly what you're asking. See the How to Ask page for help clarifying this question.If this question can be reworded to fit the rules in the help center, please edit the question.

3  
The recipe calls for chicken parts, and specifically says to cut breasts in half. What are you asking? –  SAJ14SAJ Dec 30 '13 at 22:22
    
Only thing I would worry about is not to cook the breast for too long, otherwise it will be dry and nobody likes dry chicken –  Divi Dec 31 '13 at 3:00

3 Answers 3

up vote 0 down vote accepted

If a recipe calls for assorted chicken parts, you can swap out all white meat or all dark meat to your liking safely. I do it fairly often, depending what cut is on sale or what I have lying around in my freezer. It shouldn't change much.

share|improve this answer

Logically speaking cooking chicken legs means less flesh which requires less time than cooking chicken breast which is whole flesh.

for 1 kg of chicken legs = 250 gms of chicken(in India,I don't know the chicken size in your country) so modify everything in propotion.

share|improve this answer

Chicken hind quarters have a much larger proportion of connective tissue which gives stews and braises a more unctuous flavor after those tissues have been rendered. Chicken breast, on the other hand, while much lower in fat, gives less flavor in stews.

3lb of chicken meat about what one would expect to get when stripping all the meat off of a roaster, so I assume this recipe intended to have some thigh or drum meat.

I like a lot of meat flavor in my stews. If I were making this stew with chicken breast, I would replace some or all of the water called for in the recipe with chicken stock to reintroduce those flavors.

share|improve this answer

Not the answer you're looking for? Browse other questions tagged or ask your own question.