Substituting Chicken Breast for Chicken Legs in Korma I am looking at Madhur Jaffrey's Chicken Korma recipe as given at http://www.bbc.co.uk/food/recipes/creamychickenkormawi_90196; however I only have chicken breasts. In what manner should I modify the final simmering process or the spice/flavor balance or make up for this discrepancy?
If a recipe calls for assorted chicken parts, you can swap out all white meat or all dark meat to your liking safely. I do it fairly often, depending what cut is on sale or what I have lying around in my freezer. It shouldn't change much.