How Do You Thicken Curry - Nutrition | NoahStrength.com (2024)

Table of Contents:

How To Make A Nice Chicken Curry Sauce At Home | Recipes By Chef Ricardo

Show Description

How To Make A Nice Chicken Curry Sauce At Home.
SUBSCRIBE to Chef Ricardo Cooking ▸ http://bit.ly/Sub2ChefRicardoCooking.
TURN ON NOTIFICATIONS &#55357;&#57038;.
SUBSCRIBE TO MY JUICE BAR CHANNEL!
http://bit.ly/Sub2ChefRicardoJuiceBar.
SUBSCRIBE TO MY SALAD BAR CHANNEL!
http://bit.ly/Sub2ChefRicardoJuiceBar.
FOLLOW ME ON SOCIAL MEDIA!
TWITTER ▸ https://twitter.com/chefricardos.
GOOGLE+ ▸ https://plus.google.com/+ChefRicardoCooking.
INSTAGRAM ▸ https://www.instagram.com/chefricardocooking.
FACEBOOK ▸ https://www.facebook.com/chefricardocookingbook.
FIND MORE RECIPES ON MY WEBSITE!
▸ http://www.chefricardocooking.co.uk.
DONATE TO OUR COOKING STUDIO.
▸ https://www.paypal.me/ChefRicardo.
MY COOKING BOOK IS OUT! SHOP NOW!
▸ http://bit.ly/CaribbeanCuisineCookbook.
https://www.jamaicavalley.com.
USE CODE: Chefric123 for 10% off website!
HOW TO MAKE MONEY EVERYDAY!
https://fullscreenmedia.co/creators/?ref=chefricardocooking.
CHECK OUT MY TOP 25 RECIPES ⇨ https://www.youtube.com/playlist?list=PLZlA3RQM8D5GnKnQActJYGwYAcWtqs0dn.
About Chef Ricardo Cooking:
Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine!
How To Make A Nice Chicken Curry Sauce At Home | Recipes By Chef Ricardo.
https://www.youtube.com/watch?v=5AQ0KlE8H3o.
Chef Ricardo Cooking.
https://www.youtube.com/ChefRicardoCooking

Video taken from the channel: Chef Ricardo Cooking

Simple Chicken Curry with Thick n Smooth Gravy|Indian Style|Hot n Spicy

Show Description

Simple Chicken Curry with Thick n Smooth Gravy is a very simple recipe, where you do not have to spend much time at the stove, except for occasional stirring. The highlight of the curry is its thick and smooth gravy, suitable to serve with Indian breads and rice dishes..
Follow me on:
Instagram: http://instagram.com/thushara_mohan.
Google+ https://plus.google.com/+aprilflowerarts.
Facebook https://www.facebook.com/aprilflowerarts.
Twitter https://twitter.com/aprilflowerarts.
Watch my other chicken curry recipes here: https://www.youtube.com/watch?v=J7NrxdXQW6w&list=PLURou59MX823dSNUMIfWgDVL4TUZmxn3o.
Ingredients:
Chicken 1lb/450 g;.
For marination 1 tsp each of salt, black pepper powder, turmeric powder, any chicken masala powder (optional) and lemon/lime juice;.
For the gravy 1 cup diced onions, 5-6 cloves of garlic, 1 inch piece of ginger, 2 dry red chillies, 2 tbsp shredded coconut, 1 bay leaf, 5 cloves, 1 inch piece of cinnamon;.
Cooking oil 2 tbsp;.
Coriander powder 1 tbsp;.
Red chilli powder 1 tsp;.
Garam masala powder 1 tsp;.
Tomato 1/2 cup pureed/chopped;.
Water 1/2 to 1 cup;.
Salt and black pepper powder to taste;.
Sugar 1 tsp;.
Lime/lemon juice 1 tsp;.
Coriander leaves to garnish..
Check out my previous videos here:
Other chicken recipes: https://www.youtube.com/watch?v=J7NrxdXQW6w&list=PLURou59MX823dSNUMIfWgDVL4TUZmxn3o.
Yogurt curry with cucumber https://www.youtube.com/watch?v=UGh3EvtN2oc.
Fluffy Vegetable Omelette https://www.youtube.com/watch?v=ohBJL4dS5Tg.
Palak Chana Curry/Spinach n Black Chickpeas Curry https://www.youtube.com/watch?v=Sgccsj0vuRA.
Chicken Wrap: https://www.youtube.com/watch?v=67s-LlPSwLs.
Crispy Wheat Dosa: https://www.youtube.com/watch?v=_bV0lOrAFDU.
Tomato Pickle: https://www.youtube.com/watch?v=TGDiEFCQBN8.
Masala Egg Toast: https://www.youtube.com/watch?v=xHft0Ij-BVo.
Aloo Palak Paratha: https://www.youtube.com/watch?v=WoT-Wp4x-0E.
Tomato Soup with Poached Eggs: https://www.youtube.com/watch?v=_5bmPNeDZdM

Video taken from the channel: AprilFlower Arts

How to Thicken a Sauce with Corn Starch NoReicpeRequired.com

Show Description

You can use this technique to quickly thicken a sauce without the risk of the sauce breaking (like butter may do), or the time it takes to make a roux. Just a bit of corn starch and water, added to a lot liquid and you’re good to go..
For the full write up and description, head over to http://www.noreciperequired.com/technique/how-thicken-sauce-corn-starch.
Finally, for my latest recipes and posts follow me at:
http://www.facebook.com/NoRecipeRequired.
https://twitter.com/#!/NoRecipeReqired.
http://pinterest.com/norecipereqired

Video taken from the channel: Dave Beaulieu

Easy Chicken Curry in Thick Gravy Recipe

Show Description

Hi Guys, today I’ll show you how to make a Simple and Easy Chicken Curry in Thick Gravy. It’s also a healthy curry since we are not using much fat. All the ingredients are listed below in the description section. I’ll be using boneless skinless chicken breasts. You can substitute thighs if you like. This recipe saves time on cutting up a whole chicken and also saves cooking time..
Ingredients:
Chicken breast, boneless, skinless, 2.2 lbs 1 kg.
Yellow Onion 1.5 lbs 4 large.
Ginger 2 tblsps.
Garlic 2 tblsps.
Green chiles 4.
Tomatoes 2 medium.
Marinade:
White Vinegar 2 tablespoons.
Garam masala 1 tsp.
Turmeric ½ tsp.
Red Chili powder ½ tsp.
Ground black pepper ½ tsp.
Salt 1 tsp.
When cooking:
Cumin seeds 1 tsp.
Garam masala 1 tblsp.
Ground Turmeric ¼ tsp.
Salt.
Oil few tablespoons.
I’m using 2.2 lbs or 1kg of boneless skinless chicken breasts cut into 1 inch pieces. Sprinkle 1 tsp salt on the chicken, ½ tsp ground black pepper, ½ tsp ground turmeric, 1 tsp garam masala, ½ tsp red chili powder. Mix this really well. Cover and marinate for at least 1 hour. While the chicken is marinating, you can prep the other ingredients. Cut up 4 large onions, about 1.5 lbs, this is what makes the gravy thick without having to use any fatty ingredients like cream, coconut milk or nuts. 2 tablespoons finely chopped ginger, 2 tablespoons finely chopped garlic and 4 green chiles chopped finely. If you want a mild curry, use 2 green chiles and if you want a very spicy curry, feel free to add more chiles. 2 medium tomatoes chopped. After the chicken is marinated, heat up a pan and pour in a few tablespoons of oil, enough to coat the bottom of the pan, remember we have to sautee a lot of onions. Add 1 tsp of cumin seeds and cook for 20 seconds or until you smell them. Add the chopped onions, ½ tsp salt and sautee until golden brown. This will take at least 10 minutes. Stir in between. Before the onions are golden, add the garlic, ginger and green chiles. Sautee until everything is golden. Now we can add the tomatoes. 1 tablespoon of garam masala, ¼ tsp ground turmeric. Mix this, cover and cook until the tomatoes have broken down. Stir occasionally. You can mash the tomatoes a bit. That looks good. Here is the marinated chicken. Add the chicken to the pot and mix well. Cover and cook for 15 20 minutes or until the chicken is cooked and soft. If you’re using chicken thighs, you’ll need to cook for an extra 10 minutes. Also cut the thighs into smaller pieces than the breast. Stir the curry occasionally and add salt if you need to. Here is the thick chicken curry all ready to eat. I serve this with any kind of Indian bread/ wraps. It’s also delicious over rice. I hope you give this tasty curry a try and let me know how you liked it in the comments below. Subscribe and I’ll see you next time. Thanks for watching 😉

Video taken from the channel: AnitaCooks

Sauce Thickening Agents

Show Description

How to Thicken Sauces and Soups W/Chef Prez..

Show Description

Tip for the Day Different Methods of How to Thicken Sauces and Soups?! With Chef Prez

Video taken from the channel: Prez Galeai

Alternative Starches: How to thicken sauces without flour

Show Description

Corn, tapioca, arrowroot, rice, potato, xanthan gum — let’s put all the thickening polysaccharides to the test! Thanks to Raycon for sponsoring this video. Go to http://BuyRaycon.com/ragusea to get an amazing Black Friday deal on Raycons!

Video taken from the channel: Adam Ragusea

Two tablespoons of flour (30 mL) mixed with two tablespoons (30 mL) of a cooking fat like butter can thicken curry. Remove a cup of curry (240 mL) and mix it with your flour and cooking fat mixture. Return the curry to the main pot and mix it in to thicken your curry. You can add in a bit more flour if your curry doesn’t thicken the first time.

You can thicken curry or thicken sauce by making a roux, using tomato paste or employing arrowroot powder. Another simple way of thickening curry is simmering the mixture, uncovered, over medium heat, for an extended period, until the liquid evaporates.Instruction Create a slurry from the above proportion of cornstarch and water (or a roux from flour and butter) Stir the slurry into the curry while it’s boiling Simmer for a few minutes until the consistency is as your desire.In order to thicken the curry sauce, we suggest the simplest thing first. Just let your curry simmer for a few good minutes and let the heat do all the work for you!

Cooking without the lid would result in a greater amount of water getting evaporated, resulting into a thicker curry without the addition of anything else.Q: I’ve been experimenting with making Thai-style curries at home. I’ve got the curry paste, and coconut milk, and the flavors seem there, but the texture is off.

I want to get that thick, silky curry texture, but how? Sent by Casey Editor: Readers, do you have any suggestions for making thicker, smoother Thai curries?Add just a tablespoon or two to a watery curry and cook them until they become tender to thicken your curry. Sweeter and Thicker With Coconut South Indian curries rely heavily on coconut products to thicken curries. Grated coconut, coconut cream and coconut milk are all effective thickening agents for different types of curries.

Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.Step 1 Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes.

Stir in chicken and cook until chicken is lightly browned, about 5 minutes. Step 2.If there are vegetables in your curry, puree some of them in a blender; then add back to the pot. This works especially well with potatoes and other vegetables with a large amount of starch (which acts as a natural thickener).

Add grated raw potato or quick-cooking plain oatmeal to the pot 30–40 minutes before serving.To thicken sauces you can use a teaspoon of cornflour in a little bit of water to make a paste. It’s a technique used a lot I’m Chinese cooking hut I don’t know if it is going to be applicable to your curry.

You can use it to thicken gravy too. Works well.Remove a cup or more of the curry sauce, meat, potatoes and other vegetables, and place them in a blender or food processor. Blend the mixture until it is smooth.

Then add the blended mixture back into the pot with the curry. This will thicken the sauce without the need to add flour and other ingredients that may ruin the taste.Make a slurry. If a dish is still too soupy, you can try another method using flour.

Scoop out a bit of the cooking liquid, whisk in some flour, then whisk this slurry back into your pot and continue to simmer until the sauce thickens and the taste of raw flour is gone. You will need about 2 tablespoons of flour per cup of liquid in your recipe.There are multiple ways to thicken a curry 1. addition of flour (which you don’t want) 2. Addition of powdered nuts 3. addition of grated coconut (will change the flavour) 4. addition of purées caramelised onions 5. addition of cream or yoghurt.

To thicken gravy with cornstarch with smooth results, mix the cornstarch with 1 to 2 tablespoons of water to make a liquid-like paste, or slurry. Another method is to strain the dry cornstarch through a fine mesh sieve, although using this method to thicken gravy may result in a more lumpy gravy.If you like a heartier curry, thicken the juices by simmering for 5-7 minutes on the saute setting after pressure cooking to reduce the liquid.

Or, try adding in a mixture of cornstarch and water as a thickening agent.Then, bring the mixture to a boil by using the saute setting. Are you an Instant Pot newbie?

List of related literature:

If you don’t like a thick background to your beef stew, just skip the thickening step, reduce the amount of curry powder to 2 teaspoons, and omit the water.
fromNot Your Mother’s Slow Cooker Cookbook by Beth Hensperger, Julie Kaufmann Harvard Common Press, 2004
Stir in cream and 12 teaspoon salt; increase heat to high and boil until curry sauce has thickened, about 5 minutes.
fromThe Good Housekeeping Cookbook by Susan Westmoreland Hearst Books, 2004
Cook till liquid has reduced again and curry has thickened.
fromRecipes of the Jaffna Tamils: Odiyal Kool, Kurakkan Puttu, and All That- by Rani Thangarajah, Nesa Eliezer Orient Longman, 2003
Add curry paste to desired spiciness (1 to 3 tablespoons).
fromMosh Potatoes: Recipes, Anecdotes, and Mayhem from the Heavyweights of Heavy Metal by Steve Seabury Atria Books, 2010
• Add salt and continue cooking over low heat, stirring constantly, until it begins to thicken.
fromOaxaca Al Gusto: An Infinite Gastronomy by Diana Kennedy University of Texas Press, 2010
If curry is too thick add 1 or 2 cups more water and continue simmering a few minutes longer.
from101 Parsi Recipes by Jeroo Mehta Popular Prakashan Limited, 2011
Cook and stir on medium heat until it begins to thicken.
fromAyurvedic Cooking for Self-healing by Usha Lad, Vasant Lad Motilal Banarsidass, 2005
Reduce heat to medium-low; 1 tablespoon curry powder /4 teaspoon ground cinnamon: boil sauce 3 minutes.
fromGood Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques by Susan Westmoreland Hearst Books, 2008
If you prefer your curry a little less spicy, reduce the amount of curry paste to 1 tablespoon.
fromThe New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes by America’s Test Kitchen America’s Test Kitchen, 2014
Stir in the curry powder, coconut and salt and let stand for 2–3 hours at room temperature to thicken.
fromThe Complete South African Cookbook by Magdaleen van Wyk Penguin Random House South Africa, 2018