What to cook with chicken

Bone-in chicken makes better curry and boneless makes better everything else. Bones give the gravy body over a long simmer; breast in a curry just goes stringy.

The one technique that separates good home chicken from flat home chicken is browning it properly before any liquid goes in. A crowded pan steams instead of searing, so cook it in two batches.

Worth knowing: Marinating in curd for even 20 minutes measurably tenderises it. The acid does the work, not the time.