Chicken on the bone

Use the same weight. It is the same thing; adjust pieces so they cook evenly and simmer until the meat is tender at the bone.

Use the same weight. It is leaner and less rich; brown it a little more carefully and add 5 minutes to the simmer if the pieces are large.

Use the same weight. Thigh and drumstick are juicier and cook slightly faster than breast on the bone; check after 20–25 minutes.

Use 70–80% of the chicken weight, cubed. Add in the last 10–15 minutes so it softens without breaking; there is no bone, so total cooking is much shorter.

Use the same weight, cut into chunks. Add 10–15 minutes before the end so it cooks through; it makes the curry starchier and heavier.

Use 80–100% of the chicken weight, cut into chunks. Simmer 20–25 minutes until tender; it shreds like meat but needs no bone-cooking time.