Looks like a brown glob, but taste so good. Totally worth trying to ground walnuts manually using a mortar and pestle...though I did give up and used half the amount of walnuts, to no detriment imo. Another thing I would change is skip browning the chicken, since my skinless (although the recipe did call for skinless) chicken thighs had a tough outer layer where it browned. Fully tender pieces would be the best. The recipe was correct in specifying plain rice as a side, the sauce needs something plain to allow it to shine...could possible work with udon a la curry udon.
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