Chicken

Use 100% of the weight, cut into equivalent bone-in or boneless pieces. Simmer for an extra 5 to 10 minutes; flavour and texture are very similar.

Use 100% of the weight. Cut into bite-sized pieces and extend simmering time by 35 to 50 minutes, adding extra liquid to allow the meat to tenderise.

Use 75% to 80% of the chicken's weight. Cut into 2.5 cm cubes, pan-fry lightly in ghee or soak in warm salted water, and fold into the curry for the final 7 to 10 minutes.

Use 85% to 100% of the chicken's weight. Peel and cut into large chunks; simmer directly in the sauce for 20 to 25 minutes until fork-tender, absorbing spices thoroughly.

Use 35% of the chicken's weight in dry soya chunks. Rehydrate in boiling salted water for 10 minutes, squeeze dry, brown in oil, and simmer in the sauce for 15 minutes.