- Mix in a spoonful of either unflavored yogurt or tomato paste to thicken your curry with additional ingredients. Or, mash the potatoes in your curry to release their starch.
- Or, mix 1 tbsp (7.5 g) of cornstarch with 1 tbsp (15 mL) of water in a small dish to create a slurry. Then, mix the slurry into your curry.
- Alternatively, make a slurry with 2 tbsp (15 g) of flour and 2 tbsp (30 g) of softened butter, and mix it into the curry.
Using Food
Mix in unflavored yogurt. A thick yogurt, like Greek yogurt, works best. Simply add a small amount of yogurt, like a spoonful, at a time. Stir your yogurt into the curry and keep adding a little more at a time until it reaches your desired thickness. This is great for Indian-style curries as a cream substitute. It can also come in handy if your curry is a little spicier than you would like, as it can cool your curry down.
Try tomato paste or puree. This works best for curries that are already tomato-based, as it won't affect the flavor too much. Tomato puree is usually thicker than paste and has a slightly stronger flavor. Mix in a small amount of tomato puree or paste into the curry. Add a little at a time until the curry gets as thick as you want. If you don't have puree or paste, you can try diced tomatoes. For best results, add tomatoes or tomato puree during the cooking process rather than after.
Mash the potatoes already in your curry. If you're cooking with potatoes, try mashing them after the curry is cooked. This is a simple way to thicken the curry without potentially damaging or diluting the flavor. Sometimes, a few mashed potatoes can make for a thicker curry.
Using Flours and Powders
Try cornstarch. 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.
Use flour and cooking fat. Two tablespoons of flour (30 mL) mixed with two tablespoons (30 mL) of a cooking fat like butter can thicken curry. Remove a cup of curry (240 mL) and mix it with your flour and cooking fat mixture. Return the curry to the main pot and mix it in to thicken your curry. You can add in a bit more flour if your curry doesn't thicken the first time.
Add arrowroot. Arrowroot thickens curry just like cornstarch. Add a tablespoon (15 mL) of arrowroot to your curry and then mix it in. If your curry doesn't thicken, add a little bit more at a time until you get the right consistency.
Simmering the Curry
Reduce the heat. If your curry doesn't adequately thicken during the normal cooking time, switch the heat to a simmer. Let the curry simmer over the heat while you keep an eye on it. Keep the curry uncovered while it simmers.
Let the curry simmer until it reduces. As the curry simmers, you can expect it to reduce. Stir the curry as it reduces to test the thickness. Let the curry reduce until it's as thick as you want. Time varies greatly depending on the type of curry, so keep an eye on your curry as it thickens. It may reduce in a few minutes or it may need 10 to 20 minutes to thicken.
Add water if your curry gets too thick. Sometimes, curry can reduce too much when simmering. This may result in a curry that's too thick. Simply add a little bit of water at a time in this case until your curry gets to the right consistency.
Comments
0 comment