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Old 04-03-2009, 01:25 AM posted to ba.food,alt.food.asian,rec.food.cooking
Sqwertz Sqwertz is offline
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Default Pakistani-Indian yogurt curry

wrote:

The corn starch worked as a perfect binder, and the yogurt didn't
separate nor did the oil, and after half and hour the chicken was
tender and the curry sauce was thick and creamy and I served it over
rice. Naan bread would have been good, but I haven't learned how to
make it yet.


What, no cilantro?

-sw