And I~~~ halped!
Determined to make food for myself, and acting on said impulse yesterday at the store, I grabbed a butt load of ingredients. Two pounds of lean chicken, korma sauce, chick peas, carrots & broccoli, and straw mushrooms.
My never-used clay pot finally got out of its box from Ikea. It's a nifty little bit of human ingenuity. Soaking the clay before use provides a barrier of water that gives even heating as well as barrier against the food drying out. The water trying to leave the chicken/etc has no place it can go.
Everything worked pretty well and as expected. I still have the same problem I've always had when trying to make Indian food according to the instructions provided: the sauce flavoring doesn't seem to permeate the chicken/vegetables as thoroughly as I experience from professionally made food. I think I might try the lo~~ng cook, go for 2 hours at slightly lower temperatures rather than an hour as perscribed by the instructions.
My never-used clay pot finally got out of its box from Ikea. It's a nifty little bit of human ingenuity. Soaking the clay before use provides a barrier of water that gives even heating as well as barrier against the food drying out. The water trying to leave the chicken/etc has no place it can go.
Everything worked pretty well and as expected. I still have the same problem I've always had when trying to make Indian food according to the instructions provided: the sauce flavoring doesn't seem to permeate the chicken/vegetables as thoroughly as I experience from professionally made food. I think I might try the lo~~ng cook, go for 2 hours at slightly lower temperatures rather than an hour as perscribed by the instructions.