Arden Chatfield
Posts: 6657
Joined: Jan. 2006
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| Quote (stevestory @ Oct. 27 2008,19:28) | | Quote (Arden Chatfield @ Oct. 27 2008,20:21) | | Quote (stevestory @ Oct. 24 2008,19:52) | | I was making curry chicken tonight and it was going fine until i absolutely ruined it in the end. First I sauteed some diced chicken breast, onion, and garlic. Then I added about 2 tsp curry powder, a little cumin, salt, cayenne powder, and pepper. and 2 cups water, and was reducing that. Then I decide it's too watery |
Just cook it half an hour with the lid off. Fixes that right up.
Also, in my experience, with curries dark meat like chicken thighs works better, tho I guess that's pretty subjective. |
Yeah, i know that now. Not going with the corn starch again. Last night I made it, and did everything same as before, except added a can of diced tomatoes. I really liked the result. I've seen other recipes that involve stirring in yogurt at the end. Anyone got any comment on that? |
Some of the Patak's Curry pastes call for yogurt, especially this one (which I recommend)*:
Tho that recipe suggests you marinade the chicken with the paste and the yogurt anywhere from an hour to a day beforehand.
The yogurt is mostly just to give a certain consistency to the sauce. I'm not that big on putting tomatoes into curries, tho YMMV.
*this particular paste qualifies as what I would call 'mild', tho there are all kinds of ways of heating it up.
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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus
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