I made this with a few changes right off the bat--I added garlic in with the carmelizing onions, and used an equal amount of marsala and curry powder. I also sauteed some green beans to add some veggie element, but next time I would add them about five minutes before simmering time is over, rather than at the beginning when they get soggy. I think next time I'm going to cut the amount of marsala and add some spicier curry powder--for me, marsala can be a bit too sweet and cloying if not cut with something sharper. It's a great base for a recipe, though, and has a lot of room for creativity in the future.
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I made this with a few changes right off the bat--I added garlic in with the carmelizing...