Poultry

I love cooking with poultry because it is so yielding and absorbent, quickly taking on the fragrance of the spices and herbs in which it is simmered or marinated. Chopped up small, it also works wonderfully for quick cooking, making the perfect base for speedy curries or stews.

Traditionally, Indian cooks would always use meat on the bone, but that requires a longer cook than we have time for here. For dishes that require larger pieces of chicken, I have opted for boneless, skin-on chicken thighs, which retain the finger-licking juiciness and depth of flavour that we are looking for, but can be cooked quickly.