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Thickening/improving chicken curry


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Thickening/improving chicken curry

Thanks4Food | | Jul 27, 2013 06:17 PM

Okay, this is not an authentic Indian recipe, I'm sure, as it comes from a "crockery" cookbook. I made this as a test before making it for a group of monks next month (see http://chowhound.chow.com/topics/9104...). I don't think it's necessary to list all the ingredients, but it's potatoes, carrots, apples, onions, jalapeno, chicken chunks coated in flour and spices--all cooked several hours in the crockpot till the end when you add a can of coconut milk, turn it to high and cook another 30 min. I doubled the recipe and so used 2 cans of coconut milk--but thought it had a bit of a watery/thin taste, not creamy as I had hoped. Made jasmine rice with it too and thought the rice was slightly watery tasting (but perhaps it's because I've gotten used to brown rice now). I did like the raisins and cashews on top (it called for peanuts).

Any suggestions on how to make this a bit creamier without adding any dairy? One thought that occurred to me is that I could have removed some of the potatoes and mashed them up as one does with beans to thicken chili.

My husband thought it was great; I just had an idea in my head of how it ought to taste and it didn't quite achieve it. I'm wondering if tomorrow it might taste better.

One other question: I used Trader Joe's curry powder plus some McCormick "hot Madras" curry powder. Any suggestions for a better curry powder? I understand that Indian cooks make their own mixes and would never buy something called curry powder, but I don't want to get too complicated (or expensive).