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Topic: Black Pepper Chicken with thanks to Anjum Anand (Read 1544 times)
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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.
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