Functional Profile
Chicken is a general meat material; thighs and drumsticks remain cut-specific descriptions rather than a new compound identity.
Handling
For the curry use 1200 g combined bone-in thighs and drumsticks in flexible proportions, season and brown in batches.
Culinary Use
Simmer until the chicken reaches at least 74 C and potatoes are tender. This general subject does not retire the existing narrower thigh subject.