Creamy Mint Chicken Curry Recipe (2024)

FAQs

What makes curry creamier? ›

To achieve a creamy, tangy curry sauce, incorporate yoghurt or heavy cream. Stir them in gently, as high heat may cause curdling. These ingredients are ideal for creating a luxurious texture in dishes like butter chicken or tikka masala.

Yet, the most solid answer would ultimately depend on whether you consider curry more of a noun (as in the dish itself, where chicken curry works) or an adjective (as in the spice preparation, where curry chicken works, too). “The proper (English) way is 'curried chicken,'” says Richards-Greaves.

Yogurt or Cream

Full-fat or greek yogurts are ideal as they have a thick consistency. Cream and yogurt also balance out the heat if the curry is spicy. One thing to ensure is that you add it in small amounts while stirring constantly at a low temperature, so that they do not curdle.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

I usually caramelized onions in butter, then add spices, add tomato purée, cook down until all of the liquid is gone, and then add a can of coconut milk.

Another simple way to improve the taste of bland curries is by adding some slightly roasted onions, garlic, ginger. You can toss or caramelize them separately and add them to the curry and simmer for sometime so that it can absorb the flavours.

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

You should have a rich, flavoursome sauce, add your RAW chicken into the sauce, keep the heat medium high and seal the chicken in the sauce, stir constantly and create the deep flavour in the chicken.

Which part of chicken is best for curry? ›

Simply put, chicken curry is best made with "breast meat." It's easy to tell when you make a curry with a thigh and a breast using the same recipe, but the texture of the breast is more plump, soft and refreshing than the thigh.

In the part of India where I come from (for I cannot speak to other regions), “curry” means any meat or vegetables with a sauce, a liquid, or a gravy (instead of vegetables/meats that are dry). So, literally everything is curry, but also nothing is curry. “But the restaurant I go to has chicken curry!” Cool bro.

Puree the ingredients with either an immersion blender or a regular blender. Return to pan and add lemon juice plus salt to taste. Now add your chicken and simmer in the curry on medium-low to medium until the chicken is cooked through. Once cooked through, add the heavy whipping cream, then stir.

Regular Milk: Regular milk, especially in the form of cream or yogurt, is often used in curries from regions like North India. It can add a creamy texture and mild flavor to the dish. Creamy curries like butter chicken or paneer tikka masala often use milk or cream to achieve their characteristic richness.

Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.

Too much liquid or broth is added during cooking. Short cooking time or not enough simmering time for the sauce to reduce. Low-heat cooking: you need medium-high to high heat to cook off excess liquid. Cooking the curry with the lid: all the evaporated water will collect in the lid and get added back into the curry.

Heavy cream is commonly used to make gravies rich and creamy. Some of our most beloved dishes, such as butter chicken, shahi paneer, malai kofta, korma, etc., all require the use of heavy cream. After all, it's what gives these dishes their impeccable taste. Without it, they'll just taste like ordinary curry.

Chicken korma is a rich, creamy and very gentle curry brought to India by Moghul invaders and dates back to the 16th century. “Korma” means “braise” in Urdu and this dish is meat cooked gently in yoghurt so that the curds don't split.

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.