Solving Problems You Didn't Know Exist

Whenever I make a curry with a jar of curry sauce I do the same thing: After I tip in the sauce I add a little bit of water to the jar, shake it up with the lid on and then tip the now flavoured water into curry.

Working with curry paste, like tonight, this doesn't work so well because the paste needs to stay thick and simmer. There's no scope to add water. This problem always frustrated both my strong flavour loving side, and my frugal side. Tonight I solved the problem by putting in cubed up chicken into the empty paste jar, shaking it vigorously and then tipping the instantly-marinated chicken chunks into the simmering paste.

The last remnants of paste were successfully added to the curry and the chicken tasted nice.