Using chicken to make curries
Many curries call for breast fillets or tender chicken meat. This certainly has its place if you are stretched for time. For real depth of flavour though, go for chicken thighs or legs.They take longer to cook but the flavour they give a curry makes it worth the while. If you really have time on your hand slow cooking you can even go a step further. Try slow cooking an older chicken. Old laying hens and roosters make fantastic curries. By slow cooking these birds for a long time excellent flavour is developed. The meat gets soft and tender and becomes infused with Chillies and spices. Indeed, many traditionalists in fact will choose an old bird as a matter of preference. It is certainly something worth trying.