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
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