Chicken with Creamy Tomato Curry Recipe (2024)

FAQs

What makes curry creamier? ›

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.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa.

Puree the ingredients with either an immersion blender or a regular blender. Return to pan and add lemon juice plus salt to taste. Now add your chicken and simmer in the curry on medium-low to medium until the chicken is cooked through. Once cooked through, add the heavy whipping cream, then stir.

Tomato kurma, tamatar ki sabzi, tomato kootu all are various ways of making a tomato curry in Indian cuisine. This tomato curry is the most basic and is made with pantry staples. It can be a great dish when you have too many tomatoes in your kitchen or you just don't have any other veggies to cook.

Cream-based:

As we've mentioned, some Indian dishes use a cream-based curry sauce. Usually using a cream is combined with other thickening and flavour-adding ingredients, such as carmelized onions blended into a paste (or simply minced and clarified).

To achieve a creamy, tangy curry sauce, incorporate yoghurt or heavy cream. Stir them in gently, as high heat may cause curdling. These ingredients are ideal for creating a luxurious texture in dishes like butter chicken or tikka masala.

You should have a rich, flavoursome sauce, add your RAW chicken into the sauce, keep the heat medium high and seal the chicken in the sauce, stir constantly and create the deep flavour in the chicken.

You can simply use yogurt, cream, cashew paste or any other milk to thicken your curry. These are easily available in most households, and I think they're much more versatile than coconut milk.

Stabilize with a Starch

Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.

Do you put Greek yogurt or cream in curry? ›

While cream and Greek yogurt are both dairy products, they have different textures and flavors, so substituting one for the other can affect the taste and consistency of the dish. In Tikka Masala, Greek yogurt is often used to provide a tangy and creamy base for the sauce, while cream adds richness and sweetness.

here are some common causes: Too much liquid or broth is added during cooking. Short cooking time or not enough simmering time for the sauce to reduce.

A popular way to thicken a curry is by adding tomato puree or unflavoured yoghurt. Simply adding tomato puree or yoghurt to your curry during the cooking process creates a smooth and creamy consistency. Greek yoghurt can serve as a cream substitute.

If it's an Indian curry, you can add chopped tomatoes to it. Tomatoes only help in getting the slightly sour taste to the curry. It's a must-have ingredient for most of the Indian curries.

Typically, when making an Indian curry, I heat oil, add whole spices, then add and cook onions, add and cook ginger + garlic, add dry spices + tomatoes, and cook the meat in the sauce.

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.

Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.

If you want to give a richer texture to your curry, you can add fresh cream or cashew puree to it. You can even add a boiled and mashed potato to make your curry thicker and richer. Many recipes required blending the onion-tomato masala to give the curry a better texture.

You can use foods like yogurt to get the curry to thicken. You can also add flour or corn starch. Simmering the curry for a few extra minutes can also get it reach the right consistency.