eatin: giorno quaranta

Really, it would be silly not to declare this “no green vegetable” week.

This was lovely, but would have been much more flavourful had we used the whole jar and not half as suggested. Next time, I probably would marinate the meat in the sauce for a while before browning.


Methi chicken curry with jeera pappadums, courtesy of a sauce from the Rangoon Racquet Club acquired from The Essential Ingredient

Cooked by: Carol


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