Skinless boneless chicken

Use the same weight; cut to the same size and cook as directed. Skinless boneless chicken is simply the skin-free version.

Use the same weight; it is juicier and slightly fattier, so simmer 3–5 minutes longer and skim excess fat if needed.

Use the same weight; it is leaner and dries out faster, so reduce the simmering time by 3–5 minutes.

Use the same weight; cube and add for the last 5 minutes only. It gives a firm, creamy bite and the sauce will be slightly less savoury.

Use the same weight; parboil 10 minutes first, then simmer until tender. It needs longer than chicken and thickens the gravy.

Use the same weight; halve or quarter and cook 8–10 minutes. It gives a savoury texture but releases water, so reduce the gravy if needed.