momee Posted February 12, 2014 Share Posted February 12, 2014 I've made a chicken curry using onions, chicken breast, curry paste, can of tomatoes and water according to the instructions on the curry paste jar. It is a bit runnier than I would like. Any ideas on what to thicken it with? I was thinking maybe...plain yogurt? I'm not sure because I don't ever cook Indian food. TIA Quote Link to comment Share on other sites More sharing options...
umsami Posted February 12, 2014 Share Posted February 12, 2014 I always add in a bit of plain yogurt at the end. I'm not sure if it thickens it, but we like the creamy texture. Quote Link to comment Share on other sites More sharing options...
DawnM Posted February 12, 2014 Share Posted February 12, 2014 Hmmm…..I usually make it without water if I am using a tomato base. I would think you could take out some of the liquid and mix it with corn starch and add it back in. If it is a creamy base, I use real cream and it doesn't get runny at all. Dawn Quote Link to comment Share on other sites More sharing options...
Rose in BC Posted February 12, 2014 Share Posted February 12, 2014 Heavy cream may work Quote Link to comment Share on other sites More sharing options...
Cinder Posted February 12, 2014 Share Posted February 12, 2014 If the tomatoes give your curry a reddish color you might want to avoid adding yogurt or cream. The resulting color might be unappetizing. I usually use chicken broth for the sauce and thicken it with a little bit of cornstarch. Mix about 1/2 - 1 tsp cornstarch with water. (You might want to use the smaller amount first as cornstarch can really thicken the broth.) Then add a little bit of your sauce into the bowl and mix. Then pour the mixture into your pot and stir well. Quote Link to comment Share on other sites More sharing options...
Lady Marmalade Posted February 12, 2014 Share Posted February 12, 2014 If you're already using canned tomato in the curry, adding tomato paste will thicken it a bit without altering the flavor too much. I would also simply reduce or eliminate the water. Quote Link to comment Share on other sites More sharing options...
zoobie Posted February 12, 2014 Share Posted February 12, 2014 I'd add a little cornstarch slurry as others suggested. Mix a spoonful of cornstarch with a little cold water, then add to the hot pot and bring to a simmer. Quote Link to comment Share on other sites More sharing options...
momee Posted February 12, 2014 Author Share Posted February 12, 2014 Thanks everyone. It is already made so I can't reduce the water being used at this point. It does have a pretty red color I'd like to keep so I'll go with the cornstarch/chicken broth idea. I'm also boiling the liquid down a bit in addition. You all are so smart :) It smells AMAZING< Quote Link to comment Share on other sites More sharing options...
mytwomonkeys Posted February 12, 2014 Share Posted February 12, 2014 I thicken my sauces with corn starch. Would that work? Quote Link to comment Share on other sites More sharing options...
Desert Strawberry Posted February 12, 2014 Share Posted February 12, 2014 I start my curry with a roux. Quote Link to comment Share on other sites More sharing options...
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