What cut of chicken is best for curry?

Chicken sure is the most popular choice for a curry ingredient and it's no wonder why. We thought we'd share some top tips for you to try when you make your next Rafi's Curry Pack with chicken.

Cooking your curry the night before serving is another great way of adding more flavour and tenderness to your chicken. Letting your curry rest overnight, gives all those spices and flavours to soak into your chicken, creating a mouth-watering meal that you'll be running home to enjoy!

Perfect Rafi’s Curry Packs for chicken are the Homestyle, Makhani, Moghlai, Korma and Tikka Masala. 

We have recommended our favourite cuts of chicken for curry and a Curry Pack for you to try them with.

Chicken thigh curry

We recommend using chicken thighs either on or off the bone as they have more flavour than chicken breasts. Chicken thighs also keep their moisture whereas chicken breasts can often go dry. Try the Makhani Curry Pack with chicken thighs. 

Chicken breast curry

If you do love your chicken breasts, cut them up and cook them for 20-30 minutes in your curry on a low heat. Adding the chicken in raw to your Curry Pack is the best way to cook your chicken. Try the Korma with chicken breast

Whole chicken curry

This is how Rafi would often cook chicken as it’s a very economical way of cooking for the family. Try with Rafi’s Chicken Curry recipe or for ease our Homestyle Curry Pack. 

If you're worried about your chicken being undercooked, the best security method is to invest in a probe. This way you can easily find out if your chicken is 165 (F)/ 75 (C), so you can enjoy your meal with peace of mind.

Chicken can often contain a lot of moisture, so you might need to remove the lid during the final part of the cooking to reduce the sauce.

We’d love to hear if these tips have helped you in the kitchen. Let us know your feedback on our Facebook, Instagram and TikTok. We love to see your curry creations, so please send us your foodie photos across.