Recipe: Upside-Down Chicken Curry Bowl (2024)

FAQs

When to add coconut milk to curry? ›

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

If you want to bring a bit of heat to the curry, try adding some chili powder or cayenne pepper. If you want to add a bit of smokiness, try adding some smoked paprika or cumin.

If you want to make your own premix spice, mix 1 teaspoon turmeric with ½ teaspoon ginger, 1 teaspoon all spice, ¼ teaspoon ground cloves, ½ teaspoon ground cardamom, ½ teaspoon black pepper, ½ teaspoon mild curry powder, ½ teaspoon ground cinnamon, and ½ teaspoon cumin (this is what I prefer).

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric.

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

What is the main spice in curry? ›

What's In Curry Powder? Curry powders usually consist of turmeric, cumin, ginger, and black pepper. Some blends also incorporate garlic and cinnamon. What all curry powders share is a sweet warmth and pleasant pungency that adds a toasty depth to everything it touches.

7 spice is made up of warm spices, including Allspice, coriander, cinnamon, pepper, cloves, cumin, and nutmeg. It is a finely ground spice mix that can be used to flavor all types of recipes.

Previously, the warming spices (including cinnamon, ginger, black pepper, cardamom, turmeric, and cayenne pepper) had been used for their health and wellness benefits. Today, most of western society uses the warming spices for their bold taste and spice when mixed into food dishes.

It has a similar smell and taste to lemon but is not as sour. Sumac is widely used as an acidulant in Arabic and Lebanese cooking, and similar to salt, it brings out the natural flavors of the foods it is cooked with.

Tip. Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.

Coconut milk or cream

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

Cornstarch is another popular thickening agent. To create a slurry, mix a tablespoon of cornstarch with an equal amount of cold water. Add the slurry to your curry and bring it to a simmer. Keep in mind that cornstarch should be added towards the end of cooking, as overcooking can cause the sauce to thin again.

Coconut milk curdles when cooked too long at high temperatures. Coconut milk is a thick and creamy liquid that's extracted from the pulpy meat of a coconut. It's widely used in Indian, South Asian, Pacific Island and Caribbean cuisine to bring a creamy, cool flavor to spicy curries, stews and stir-fries.