Login with username, password and session length
Topic: Black Pepper Chicken with thanks to Anjum Anand (Read 1103 times)
0 Members and 1 Guest are viewing this topic.
Indian Master Chef
Re: Black Pepper Chicken with thanks to Anjum Anand
Reply #10 on:
June 11, 2020, 08:36 PM »
I have to reduce my sauce to get it to cover the meat, you could cut short the reduction to give a bit more sauce but you may lose some of the flavour that comes with reduction.
I think I would add an extra bit of stock or broth to add more flavour and then reduce until you had the desired consistency or quantity of sauce.
Curry Recipes Online
Traditional Indian Restaurant Recipes
Traditional Indian Recipes
Black Pepper Chicken with thanks to Anjum Anand
©2021 Curry Recipes