Cut refers to the area of the animal body from which the meat gets removed. Breast, thighs, drumstick, and wings are the most popular areas where you cut the chicken meat. The area has a significant say in how tender the meat will be. There are many categories into which the cuts get classified. Some cuts are curated, keeping specific recipes in mind. For instance, there is the chicken curry cut, chicken biryani cut, minced chicken, and so on.
You can also find part-specific cuts like chicken breast, chicken drumstick, and chicken liver customised to your specifications. These cuts are both bone and boneless. You also have the option of chicken cuts with skin and skin off when opting for meat online. You either buy them in small packs of 400–500 grams or up to 3 kgs.
The best part about purchasing meat online is that they mention a rough figure of the people who get served a specific quantity, which is helpful if they are unsure how much to buy.
What is chicken curry cut?
This is an ideal cut for cooking rich chicken curries and gravies. The chicken curry cut includes a combination of both white and dark meat and gets used with or without skin. There are different qualities of chicken curry cut that you can buy. Be it premium or regular, delicious taste and high nutrition value are what you get when purchasing meat online.
The things you get along with chicken curry cut are one leg cut into two pieces, a wing without its tip, and a breast quarter with its backbone.
What is the difference between skin and skin off chicken curry cut?
The skin of any meat includes the maximum amount of fats. Chicken having its skin on is high on calories. But if you are health-conscious and wish to continue having your favourite chicken dishes, opt for chicken without its skin. Skin off chicken curry cut is an excellent healthy alternative as it is low in calories and a rich source of low-fat protein. But such meat is considerably low on moisture. The skin holds a great deal of moisture in its texture.
Chicken curry cut off skin tend to cook faster than those with skin on. But it gets overcooked in the blink of the eye. Hence, you must keep an eye on when cooking skin off chicken. Overcooking adds to the dryness of the meat.