Breast and fillets are the most popular cut of meat for home cooking with chicken, but when it comes to curry, it may not be the best choice.
While they’re easy to work with thanks to their boneless, skinless texture, the smooth surface of the chicken can be less than favourable for soaking up the rich flavours.
According to Darren Menzies, a butcher from online meat delivery company, Campbell Meat, there are plenty of other better and cheaper options available in supermarkets.
He claimed: “When making a curry, the choice of meat can greatly impact the flavour and texture of the dish.
“Different cuts of meat have varying levels of tenderness and fat content, which can influence the cooking method and cooking time.”
READ MORE: ‘I worked at fish and chip shops for five years – never order popular item’
Of course, choosing the best cut varies depending on the kind of meat required for the dish, whether it be beef, chicken, pork or even seafood.
Darren added: “People often go straight for chicken breast in the supermarket, but the best cut of chicken is usually chicken thigh as they are more flavourful and tender, or bone-in chicken such as drumsticks or thighs, as they can add extra flavour to the curry.
“In our survey of the cuts of meat people use in their curry, we found that beef mince is popular. However, I recommend beef stew meat as it becomes tender and absorbs the flavours of the spices and sauce or shoulder cuts as they are suitable for slow cooking.”
Tom Kerridge’s healthy egg pots ‘puff up beautifully in the oven’ – recipe[INSIGHT]
Recipe for ‘perfectly soft’ Belgian buns is ‘surprisingly easy'[REVEAL]
Make James Martin’s six-ingredient lemon meringue pie – ‘totally tasty’[RECIPE]
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info
Campbell’s Meat survey data of 1,000 UK citizens revealed that it’s actually the younger generation (Gen-Z) who are more likely to use untraditional cuts of meat.
This is perhaps due to the fact that it is more readily available in supermarkets and possibly a little bit cheaper in comparison to beef or steak cuts.
Best cuts of meat and fish to use in curry
- Chicken thigh
- Bone-in chicken
- Beef stew meat
- Shoulder cuts
- Lamb Shoulder
- Pork shoulder
- Goat stew meat
- Firm fish fillets
The butcher continued: “So when choosing meats for your curries, the best option is often the cuts that are good for slow cooking. This includes lamb shoulder and pork shoulder, as well as goat stew meat.
“If you’re opting for a fish curry I recommend using firm fish fillets (e.g., cod, tilapia, or salmon), they cook relatively quickly which is a bonus for a quick dinner.
“For seafood curries, prawns are excellent choices as they cook rapidly and absorb the flavours of the sauce.”
Source: Read Full Article