Ok, so I like to cook, but tend towards fairly basic recipies which are meat, vegatables and spices in a sauce made from either water, coconut milk or chopped tomatoes.
One problem I find is that sometimes the sauce becomes too thin, particularly if I've been using water, and wondered what people suggested to thicken it back up? I've been using breadcrumbs but find that it does affect the flavour, particularly in curries where the mix I'm going for is a little more delicate.