the CkBr has the various pastes in the initial pouch. I add the C.C. on the reheat and reheat at 130.
I don't think the CC does well for several hours at 142 , my CkBr cooking temp.
cook some rice , now so easy and fast in the iP , chop cilantro , red onion , green onion , some cashews or toasted almonds and done.
its not so hard to have Meats in bags and veg in another bag cooked at their own times and temps
then take out two bags and you have Meats and Veg.
sometimes the indian-ish dishes end up w 'gravy' that's too thin. I use some paste / water / cornstarch on the stove
to get s thicker base then add the CkBr into that , but Im careful to keep the temp at or a bit lower than 145
