Boneless chicken

Use same weight; thigh is juicier and stands up to simmering, so cooking time is similar.

Use same weight, cut into even pieces; it has a little more connective tissue, so simmer 5 minutes longer.

Use same weight but reduce simmering to 8–10 minutes, as breast dries out quickly.

Use same weight, add in the last 8–10 minutes and simmer gently; it will not take on chicken flavour but suits creamy gravies.

Use same weight, sauté first to remove water, then simmer 10 minutes; it gives a savoury, meaty texture.

Use cooked chickpeas at same weight, simmer 15 minutes; they make the dish heartier and absorb spices well.