You can also add flour or corn starch. Flour? A mild yet creamy curry spiced with Indian curry spice, aromatic ginger and garlic. If you want to achieve an authentically Asian – particularly Indian and Thai – flavour, use coconut. This article has been viewed 175,589 times. % of people told us that this article helped them. Black cardamom has a smoky taste. HELP!!! Using corn starch or regular wheat flour is also an easy … The homemade curry paste version is also slightly greener – owing to the fresh chillies and coriander/cilantro blitzed into the paste. My vegetable curry (cooked in stainless wok) was a bit watery today after I added spinach. This will take time, but will give you … A browner roux will result in a fragrant, slightly nutty smell and taste. This will thicken the dish without changing the flavor. I really appreciate your feedback. It is a perfect meal on its own over white rice or with Indian Chapati or naan. Curry sauces take time to set up and often can appear runny or watery until the very last minute. Add this paste to the food and allow to simmer on low to medium heat until the sauce has thickened. In agreement with drofidnas - This recipe really needs to be modified in order to avoid being overly watery. My first option would be to remove the lid for the last 30 minutes of cooking time, assuming there is enough time. By using our site, you agree to our. weelass24 member. Making Indian curry has never been simpler. Taking your time over the masala (spice blend/paste) is the secret to any curry. Easy chicken curry? Pour the mixture in, stirring constantly. An alternative you can use is arrowroot, rice, or coconut flour which are all gluten-free. Most of the time we use light coconut milk, but even with full-fat coconut milk the result is the same. You can use foods like yogurt to get the curry to thicken. I suggest straining the tomatoes and halving the amount of stock used. Using corn starch or regular wheat flour is also an easy and popular way to thicken any sauce. 3. Prevent your soups and curries from turning out too runny. Do this near the end of the cooking process since the sauce can thicken rather fast and may stick to the bottom of the pan if you overcook it. Learn how your comment data is processed. Yoghurt brings a rich, creamy tang into sauces. Start off with frying a few onions and tomato paste in a frying pan. This was a terrible recipe. Just after a bit of advice, I'm doing a Chinese style chicken curry in the slow cooker, so far it's been on medium heat for about 3 1/2 hours, only problem is that it looks quite watery. You can follow the same tips as above, they should all work the same. Curry sauce should be thick enough so it coats all the ingredients in the dish. Let the curry cook for the full amount of time listed in the recipe, stirring constantly to make sure it doesn't burn Certainly better than many local Thai restaurants which are often far too sweet, weak, or watery. Report 0 Reply to Post. Beef, chicken and vegetable stock are all equally effective for diluting strong flavors without adding undesirable notes. Add more water, or in the case of a creamy, coconut-based curry add more coconut milk. If your curry has thickened too much, you can simply add a bit more liquid to thin it. When you make a curry in a slow cooker, sometimes you can end up with more liquid at the end then you intended. If you need to thicken curry, try stirring in a spoonful at a time of unflavored Greek yogurt until you get the thickness you desire. Yogurt. BIR sauce usually comes up a lot thicker than some traditional stuff, but with a bit of extra cooking you'll be fine. Luckily, there are many quick and simple fixes for a thin curry. Also, if your curry has potatoes in it, take out a few of the potatoes and mash them up, then add them back into the curry. Once the curry sauce is blended, place back into a clean saucepan. There are some simple tips you can use to offset the bitterness of an overcooked or poorly blended curry. https://tastessence.com/what-can-be-used-to-thicken-curry-sauce, https://www.top40recipes.com/How-to-Thicken-a-Curry-Sauce-Make-Thick-Thai-and-Indian-Curry-Gravy.html, http://ediblyasian.info/recipes/indian-curry-gravies-tricks-and-tips-, Please consider supporting our work with a contribution to wikiHow. For every cup of liquid in your curry, prepare 2 teaspoons of flour added with enough water to make a slurry. ! This is great for Indian-style curries as a cream substitute. Keep the curry uncovered while it simmers. Adjust to taste and … Make sure the heat is on low so you won’t end up drying the sauce too much, overcooking some ingredients, or worse, burning the bottom of the curry. Other seeds work well too… January 2010 in Babies on the Brain. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken. If the sauce doesn't thicken after you've added a tablespoon of flour, add a paste made with another tablespoon of flour and a few tablespoons of the hot liquid. Mash the potatoes already in your curry. ARANI Thai Restaurant: Jungle curry had no flavour and too watery. I should have wilted and squeezed it … Full-fat and Greek-style yoghurt work best, as they’re thick and creamy and won’t curdle when incorporated into sauces. We've been helping billions of people around the world continue to learn, adapt, grow, and thrive for over a decade. Feel free to test and tweak according to your preferences. The best time to add it is at the beginning of the cooking process so it incorporates well with all the other ingredients. This is because some ingredients release a lot of liquid during the slow cook time and it has nowhere to go, because of the lid. "I would recommend adding yoghurt to your dish. This was a curry flavored soup, but not a curry. There are many ways popular in Indian Curry cooking to achieve this they include: Reducing the liquid by cooking it off Adding thickeners like pureed onion, pureed tomato, thick yogurt, pureed lentils, other pureed vegetables. It will also make the sauce smoother in texture. This will thicken your curry fast without you having to use fat, flour, creams, or nuts that could affect the final flavour of your curry. Whisk the paste into the sauce and continue to stir until the curry thickens. If you put some sauce on a plate, it'll flow like water. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Have you ever wanted to make simple chicken curry? The broth is going to soak into the pasta; don’t be tempted to add extra water/broth. You’ll end up with a watery sauce. Last Updated: March 2, 2020 By signing up you are agreeing to receive emails according to our privacy policy. To make the curry thicker, add a little bit of flour at a time until the consistency is to your liking. This will add a creamy texture, and is also a good way to cool off your curry if it’s a little spicier than you would like. If on the other hand your sauce still ended up thin, just redo any of the above methods you employed. Don’t use a lid, or the pasta sauce will be too thin. As they cook, lentils swell, soften, and then breakdown, soaking up the excess liquid in sauces. I didn't have a recipe but put in - Chicken Tin of tomatoes Water Korma powder Tumeric Onions Ginger Loads of mixed veg Grated coconut Sounds a bit gross but stuck in anything i could find!! Add dairy. If the sauce is too watery boil off the water at the end. Which doesn’t take very long. It can be frustrating to make a tantalizing curry only to have the sauce turn out watery. You can add in a bit more flour if your curry doesn't thicken the first time. Then add the chicken and water. Have you ever wondered why the curry at your favourite curry house is always thick and creamy while the one you try to make at home often ends up thin and watery? Add the potatoes, green chilli/es (if using) and garlic to the pan, then fry for 8-10 minutes, stirring every now and then, until the potatoes start to yield when pressed. Keep reading how to use flour or cornstarch to thicken your curry! Thicken With Flour. Every time I make curry chicken the gravy comes out watery like a broth. Grated potato is a great thickener, though it might make it more bland. Wait until the meat and sauce have rendered down and thickened slightly before adding potatoes, beans, and other vegetables you wish to include. ~Jess My BFP Chart~ If you’ll be serving it over rice or another absorbent base, the curry should be thick enough not to run off the rice onto the plate, but not so thick that it forms an unappetizing glutinous mass atop the rice. Season to taste if necessary (example salt, dashi, soy sauce, fish sauce or chilli powder; I usually do not add further seasonings as the instant curry sauce is already … Have noticed that the sauces are quite thin and watery, even though I try to learn from this and add less liquid the next time I make the recipe, etc. The onion must be well browned too. So I'm making chicken curry for the first time all by myself from watching tutorials and remembering things my mum does but I've added too much water and it doesn't look right, what do I do? If you don’t prefer that kind of flavour blending into your curry, opt for a lighter or “white” roux. It’s important not to shake or stir the can before opening it, as the thick cream usually floats on top. Fats that solidify at room temperature work best. Re: My curry sauce it too thin. Arrowroot, in particular, is more heat-stable than corn or wheat and is more neutral in taste. Add the instant Japanese curry cubes and stir through until they are dissolved. Add the coconut milk and 200ml/7fl oz water and bring to the boil. Fry the curry powder, garlic and ginger for a minute. Make sure the curry is allowed to simmer for the recommended amount of time before tampering with the sauce. If you're cooking with potatoes, try … Then leave to cool - these will be added to the curry … Potatoes, squash, carrots, legumes, and even some of the meat can be removed and blended separately in a food processor, depending on the size of the curry, only about a quarter of it, and then added back into the sauce. The simplest thing you can do is simmer the sauce for an extended period, about 15 to 30 minutes, to reduce the liquid. And the veggies overcooked trying to thicken the broth. This Quick chicken curry uses just 6 main ingredients and can be made in 20 minutes. The ideal percentage of Coconut extract should be around 40%. Scoop out and use that cream first, then just add and thin as needed using the remaining liquid. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/cb\/Thicken-Curry-Step-1.jpeg\/v4-460px-Thicken-Curry-Step-1.jpeg","bigUrl":"\/images\/thumb\/c\/cb\/Thicken-Curry-Step-1.jpeg\/aid9295748-v4-728px-Thicken-Curry-Step-1.jpeg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"