Easy Chickpea Curry Recipe | Gimme Some Oven (2024)

FAQs

How to make curry creamier? ›

Too much liquid or broth is added during cooking. Short cooking time or not enough simmering time for the sauce to reduce. Low-heat cooking: you need medium-high to high heat to cook off excess liquid. Cooking the curry with the lid: all the evaporated water will collect in the lid and get added back into the curry.

There are several ways to thicken curry sauces and avoid making them too runny or watery. One option is to add dairy such as Greek yogurt, heavy cream, or coconut cream . Another option is to add ground nuts like cashews or almonds to the sauce . A roux made with flour and butter is also an effective thickener.

Tomato puree/ paste

Adding tomato puree is probably the most common method of thickening curry sauces. Simply add the tomato puree during the cooking process rather than adding it at the end. This will help to thicken your curry or pasta sauce from the beginning, speeding up the cooking time.

If you have some cornstarch on hand in your kitchen, mix a tablespoon (15 mL) of cornstarch with a tablespoon (15 mL) of water. Mix this into your curry while it's boiling to get it to thicken. If necessary, you can add a bit more water and cornstarch if your curry doesn't thicken with one tablespoon (15 mL) of each.

People use a variety of liquids to make curries, and both regular milk and coconut milk are common choices, depending on the type of curry being prepared and personal preferences. Regular Milk: Regular milk, especially in the form of cream or yogurt, is often used in curries from regions like North India.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

Clotted cream is amazing and it doesn't just have to be used on scones! By adding it to this curry it gives it that nice creamy flavour, but I do find it very subtle so its not over powering. Funny enough it makes it almost taste like a korma but has more of a tomato flavour than coconut.

Most curries will splatter when you cook them, especially when you add base gravy and need to cook them uncovered to allow the sauce to reduce and develop in flavour. To help minimise the mess: Cover your cooker and surrounding areas with foil which can be disposed of. This will reduce the amount of cleanup at the end.

To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.

Does coconut milk thicken curry? ›

Coconut Milk/ Cream

Coconut is a great ingredient used for thickening curries. It can be used in any form – milk, cream or grated. This method is most suited for Thai, South Indian and other Asian curries. It not only makes your curry flavorful, but also makes the curry creamier.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

It will not actually thicken the curry. It only adds a creamy texture to the curry. If you want to make your curry thicker, you will need to add some other ingredients like flour or coconut powder.

Curry will not thicken if there is not enough heat after adding a roux to the pot. Factors which impede thickening include using too little roux, adding too much water, and using vegetables with a high water content.

How can I thicken up a Thai red curry sauce? Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.