It’s just clicked that the *reason* I haven’t made this in ages is that unlike the vindaloo and rogan josh I make, it isn’t a curry you can put together, put a lid on, and abandon on a low simmer until it’s done and until recently standing at the hob for an hour was basically inconceivable.
Reposted from
Kate Watson
I’m making chicken passanda for dinner and I haven’t made it in ages and it’s going to be lush.
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I never trust these improvements. They can disappear again just as quickly. Still, it’s nice while it lasts!