Chicken curry - thighs or breast?

[kylew]

Always thighs. Breast dries out in the cooking time for that too much.

Chicken breast only dries out if you cook it wrong, cooked right it's nice and juicy.

I prefer chicken breasts over thighs.

 

[TheDean]

So much more flavour in Thighs. I very rarely use breast at all these days. A gread deal more expensive, more difficult to cook perfectly, and more expensive. I'd never go back tbh

 

[randomshenans]

Chicken breast only dries out if you cook it wrong, cooked right it's nice and juicy.

I prefer chicken breasts over thighs.

By nature, a curry is cooked for a long time so the flavours mature, so unless you use a tandoor oven or something to quickly cook your chicken breasts on a high heat of, say 3-400degC for 5 minutes, the breast will dry out in the curry.

By all means, do care to explain your method of cooking it correctly...

 

[Jonny69]

Interesting observation. When these threads used to pop up in GD they were overwhelmed with people who would only eat breast meat, to the point that there were prople who would roast a chicken, eat the breasts and thrown the rest away. Now we have a food forum I'm guessing it's people who like their food in here, and there's a definite 50/50 mix of breast vs thigh meat

 

[monkeyspank]

By nature, a curry is cooked for a long time so the flavours mature, so unless you use a tandoor oven or something to quickly cook your chicken breasts on a high heat of, say 3-400degC for 5 minutes, the breast will dry out in the curry.

By all means, do care to explain your method of cooking it correctly...

I'm guessing add the cooked chicken at the end just to heat it through?

 

[randomshenans]

Some flavourless chicken there

Unless you marinate it for, say a day prior to cooking (half just without yoghurt and half time with) & brine it first. I was watching this program Heston did about how yogurt aids the penetration of marinades in meat, which was intresting. So, yes it is possible, but thigh In my opinion P) is better for curries. ha

 

[mysticsniper]

I like to oven cook my curries using whole boneless thighs. The sauce is always really rich and the meat succulent.

Quoted for truth

 

[Hairybudda]

Thigh meat all the way imo

 

[Raikiri]

Yep, thighs are the way to go for curries.

 

[Glaucus]

Dark meat all the way.

Breast is for flash cooking, with little flavour adding. It's a delicate dry meat and needs treating with kid gloves. Not in a curry sauce.

 

[Haircut]

Thighs every time if done in a curry.

If you cook breast meat at a simmer for anything more than enough to just cook the insides the proteins contract, squeezing moisture out of the meat.
Unless you cook it sous-vide in a water bath you pretty much have no way of avoiding that.

Thigh meat can take a higher temperature and has connective tissue in it that gets converted to gelatin with longer cooking times, keeping the meat tender.
Unless I'm doing a stir-fry or something similar that is cooked until just done I'll always use thighs.
The added bonus is that they're cheaper and taste better too.

 

[_lecro_]

Its always been a major dilemma choosing between breast and a juicy bit of thigh
but after much consideration id have to go with the breast every time,
then if there's time, finish off a bit of thigh later