Melt the chocolate in a bowl over not
quite simmering water (ensure the bowl doesn't touch the water).
Not exact matches
The second time, it would not absorb the
water and I ended up draining most of the liquid out and eating it like a soup after
simmering for
quite awhile.
I generally
simmer them in boiling
water for a minute or two as this makes the paneer
quite soft.
This curry definitely had
quite a bit more sauce than some of my other chicken dishes (like the spicy cashew coconut chicken) but I don't remember it being soupy... If you'd like the sauce a bit thicker next time you can always either reduce the amount of
water or
simmer it uncovered before you add the coconut milk.
I made quinoa salad ahead of time as it lasts
quite a while (1 cup quinoa with just shy of 2 cups
water brought to a boil, turned down low, lid,
simmer for 15 minutes or so; cover with a sauce of orange juice, lemon juice, honey, curry, turmeric, and added walnuts).
Pour in enough cold
water to almost but not
quite cover everything (100 — 200 ml) and bring to a
simmer.
Now place the basin over a saucepan of barely
simmering water, making
quite sure the basin isn't actually touching the
water.