Tackling cooking chicken curry
experimented making chicken curry as a total amateur cook. didn’t follow Indian spice masala box instructions and made estimates. it looked good, with chicken thighs and chicken livers, and tastes good, but need to test more by adjusting salt (bland result this time) and oil (mist use less added oil, chicken fat is good source) … now on day 4 so moved remainders to fridge. but what’s the secret to a firm, tasty curry chicken for a working professional engineer?
