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Adapting a Chicken Recipe, Boneless for Bone-In

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Company's coming Friday night and I'm trying Melissa Clark's Chicken Curry with Sweet Potatoes: http://www.nytimes.com/recipes/12151/...
She calls for bone-in chicken but the Hub much prefers boneless. How can I adapt the recipe using boneless chicken thighs instead?
Is time the only variant?
Any help would be much appreciated.

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  1. The boneless chicken will cook for a shorter time than the bone-in. Since you'll brown the chicken first the cooking time in the curry will be less. Test a piece if you're uncertain.

    1. You can always cook it on the bone as directed and cut it off the bone and slice to serve. It will be much juicier.