The cut you put in a curry decides whether it stays juicy or turns to string. Diced breast cooks fast and can dry. Thigh stays tender in a sauce. Misshaped diced breast is the value middle. All three sit in chicken for curry and diced chicken at Meatsupermarket.com.
Diced breast curry
Diced Chicken Breast 1kg is a kilo of ready cubes, enough for a big family curry or two smaller pots. Brown in batches in a little oil, 3 to 4 minutes, then lift out. Soften onion, add your curry paste or spices, fry 1 minute, return the chicken with coconut milk or stock, and simmer 20 to 25 minutes until 75°C. Breast does not want an hour in the pot; it is already a tender cut. 4kg Misshaped Diced Chicken Breast is the 4kg value pack of the same idea: batch-cook, freeze in portions, and you have midweek curry without dicing a fillet on a Tuesday.
Thigh curry
Bone-in Chicken Thighs 900g-1.1kg (Frozen) make a richer sauce because of the skin and bone. Brown skin-side down 5 minutes, then simmer in the sauce 35 to 40 minutes, lid on, until the meat is 75°C and coming away from the bone. Boneless marinated thighs in the same shop — ginger, chilli and lime especially — can go straight into a coconut sauce after a quick brown; they already carry heat. Thigh curry is the one you can reheat tomorrow without it turning chalky.
Oven, air fryer and what to buy
You can brown diced chicken in the air fryer at 200°C for 8 minutes then finish in a pan of sauce for 15 minutes if you do not want spatter on the hob. Oven tray curry: mix thighs with sauce in a lidded dish, 180°C for 40 minutes. Shop boneless chicken thighs when you want no bones at the table, and misshaped chicken breast when you are feeding a crowd on a budget. Rice, not naan alone, is what stretches a kilo of chicken to six plates.
A kilo of diced breast is six plates with rice if you keep the sauce generous; it is three plates if you serve it like a dry stir-fry. Freeze leftover curry in flat bags so it reheats in 8 minutes from frozen on the hob, stirring so the breast does not clump. Do not reheat more than once.
Brown the meat, simmer to 75°C, and pick thigh if the curry will sit on the hob. That is the whole difference between a decent home curry and a dry one.