"Cooling down" a curry?

Discussion in 'Slimming World' started by LadyHelen, 6 February 2009 Social URL.

  1. LadyHelen

    LadyHelen No Coffee, No Workee

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    Hi all :)

    I made a fabulous curry for us tonight - a chicken tikka massala - made from scratch using curry paste and all that jazz.

    It was really wonderful, but I'm having problems with the issue of cooling it down a little if you get my drift.

    The recipe calls for 6 tbsp natural yogurt (no problem there, I substituted the fat free stuff), 7 tsp white sugar (no problem, used Splenda instead) and then... a quarter of a pint of single cream...!

    Tonight I just didn't bother with the cream, left it out altogether - so the resulting curry was very nice but very... um, lively! :giggle:

    There's only so much yogurt you can add before it starts to affect the taste of the curry itself - so does anybody have any other suggestions as to what else could be used to subdue the heat a little bit?

    Thanks in advance everyone, hope you're all having a lovely Friday night. :)
     
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  3. Jennyonaplate

    Jennyonaplate Gold Member

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    Maybe add some tomatoes to it to thin the spices out a bit. I would normally say add some yoghurt, but like you say - you can only add so much!
     
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  4. LittleMissCupcake

    LittleMissCupcake Minimins is the best!

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    creme freche???
    or you could buy a little jar of the mint dip that u get in restaurants, cant remember what its called, but its only yoghurt and mint and you could have it on the side rather than adding it all...save on the syns...! or make your own????
     
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  5. mommyB

    mommyB love it

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    coconut milk, can get low fat, would be my suggestion or maybe elmlea cos thats lower cals than real cream
     
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  6. Mrs V

    Mrs V Loves Life!

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    Passata or tinned tomatoes will do the trick Hun!!
     
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  7. Redpam

    Redpam Living the Life

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    My Asian friends use lemon juice to take the heat out of curry for those who dont like it hot. They use natural yoghurt too but obviously you dont want to use that.
     
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  8. HellieCopter

    HellieCopter Gold Member

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    Also, sugar takes the heat out of curry and chillies...so perhaps more splenda? I don't know if that works the same though....
     
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  9. chocolatelady

    chocolatelady Full Member

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    I'd substitute half the cream for a good quality can of chopped tomatoes as they will be sweeter and a tub of natural yoghurt or creme fraiche. Cut back on the cury paste as well and add a chopped fresh pepper as theya re sweet tasting.
     
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  10. LadyHelen

    LadyHelen No Coffee, No Workee

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    Thank you all so much for your ideas, I'll give some of them a go next time round. You're brilliant, you are! :D
     
  11. ronniejacobs

    ronniejacobs Gold Member

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    well i made a turkey and chilli tomato pasta sauce and put farr too much chillis in so i added a couple of tbsp of quark did not affect the flavour but turned it v creamy mmmmm
     
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  12. LadyHelen

    LadyHelen No Coffee, No Workee

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    I'll keep that one in mind as well, thanks Ronnie :D
     
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