Boneless chicken breast

Use same weight; thigh is juicier, so cook 5 minutes longer and the dish will be less dry.

Use same weight, cut into even pieces and simmer 5–8 minutes longer.

Use same weight, cut into bite-sized pieces; cooking time depends on size, so keep pieces even.

Use same weight, add in the last 8 minutes; it stays firm and suits dry or creamy curries.

Use same weight, sauté first and simmer 10 minutes; it releases water, so reduce the gravy slightly.

Use same weight, parboil 5 minutes and simmer 10 minutes; it holds shape and takes spices well.