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?
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.