Khua kling, a dried fried curry, on a white plate on a dark wood surface
The Greatest Cut Of Chicken For Curry
While many people choose chicken breasts for their chicken curry, dark meat chicken, such as chicken thighs and legs, actually makes for a more flavorful and rich curry.
When compared to chicken breasts, chicken thighs are more tender and juicy. They also don’t dry out as quickly, which can save you a lot of trouble during the cooking process.
They have a higher fat content and a richer flavor, making them perfect for the slow cooking and braising methods commonly used in curry preparations.
Chicken curries come in a wide variety of flavors and styles from many cultures. Indian, Thai, and Caribbean chicken curries often use dark meat to make the curries’ flavors shine.