Pretty good! Pounding the chicken to thin it to a more even thickness + the tip for using a small pot to shallow fry worked really well. It ended up being a bit too salty of a recipe, but that could be the chicken stock I used, or I put in too much soy sauce. Curry needs to be tasted as it gets cooked. 1" of liquid covering seems good for being able to cook all the vegetables but it's definitely too much liquid for a nice thick curry.
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