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    curry

    Hi I am making a chicken curry tonight but it always turns out watery on the plate. How do I thicken it up without adding yogurt as I like a hot curry? Thanks

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    Some people use mushy peas (search for mushy pea curry). I'm not a fan of this method myself, so I use blended onions, garlic and a small tomato or two. I find this gives curries a great texture and a zingy, fresh taste.

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    Thanks for that I don't have a blender so do u think adding lentils would make a difference?

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    I use tomato puree to help thicken, If you turn the heat up and cook without covering it will thicken as the liquid is boiled away.
    lentils if cooked in water first will hold a lot of water so the only way would be to cook them dry, in the curry sauce.
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    Quote Originally Posted by shelly22 View Post
    Hi I am making a chicken curry tonight but it always turns out watery on the plate. How do I thicken it up without adding yogurt as I like a hot curry? Thanks
    Hi Shelly ,

    When your curry is made, the best thing to do is a quick taste test. If you are happy with the flavours but you simply want to reduce the water content, then increase the heat for a few minutes with the pan uncovered allowing some of the excess water to dry up. If you are thinking of adding further ingredients to your curry, think of what ingredients have gone into your curry already, as you do not want to over power any flavours. Here is a general guide :-

    add tomato - for a sweeter curry and a more tangy flavour
    add yogurt - for more sourness
    add lentils - for more texture (lentils go well in most veg preparations and some meat preparations but not all)

    Hope this helps.

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