I tend to experiment in someway, in making the perfect curry in my small slow cooker.
I have recently started to use chicken or other stock as a base before putting the main product in, plus the various curry related things, plus add peas and onion .
But the end of the day its still a runny curry , I have brought ready made ones , with not so runny.
Where have I gone wrong , should I add cornflour in small quantity to thicken the juice?
Mick
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