Keeping it juicy
Breast has almost no fat, so it goes from juicy to dry fast. Three things help. Marinate it, even 30 minutes in yoghurt, lemon or oil and spices. Flatten thick fillets with a rolling pin so they cook evenly. And take it off the heat the moment it's done: no pink, clear juices, 75°C in the thickest part. In a curry, add it near the end.
Whole, sliced or cubed
Whole for grilling or stuffing. Sliced thin for fajitas, shawarma and stir-fries. Cubed for a quick curry, jalfrezi or pakora. Thin slices and small cubes cook in minutes, which is why breast is the midweek favourite.
Quick dinners with breast
Breast or thigh?
Breast is leaner and milder, and plenty of families prefer it. Boneless thigh is juicier and very hard to overcook, so I'd pick it for tikka, karahi and anything cooked hot or long. Mixing the two works well too.
Sliced for fajitas or cubed for curry: we'll do it at the counter. Visit us.