Skinless boneless chicken breast

Use the same weight; it is the same cut without the skin, so cook exactly as directed.

Use the same weight; cut to the same size and cook as directed. It may include mixed white and dark meat, so it stays juicier.

Use the same weight; it is juicier and needs 3–5 minutes longer simmering. Reduce oil slightly if the sauce looks fatty.

Use the same weight; cube and add for the last 5 minutes. It stays firm and creamy, but the dish will be less juicy.

Use the same weight in small florets; parboil 5 minutes, then simmer until tender. It needs 5–10 minutes longer than breast.

Use the same weight of cooked chickpeas; simmer 10 minutes to absorb the sauce. It gives a firmer bite and a nuttier flavour.