I had the Chicken Chana from
Bombay Cafe for lunch and liked it so much I wanted to go home and make it again for dinner:
It came out pretty similar to the one from the restaurant. Of course their curry seems to have a more "focused" taste but I am still learning. I added some of those papas criollas just to empty the bag in the freezer and it gave me a new idea: chicken vindaloo made totally from papas criollas that are not peeled or cut up. I will try that soon.
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