Chicken Leg

Chicken leg covers more than one cut here: whole leg quarters with the bone in, curry-cut pieces sized for the pot, and boneless leg meat sold whole, sliced, cubed, or minced. Leg meat carries more fat than breast, so it stays moist through a long curry simmer or a hot stir-fry. Bone-in cuts add flavour to the gravy as they cook, while boneless and cubed cuts cook faster and suit stir-fries, skewers, and stews where you want no bones to pick around. Check the pack for skin on or off, since that changes both the fat and the cooking time.