Explore 6 ways on how to thicken your curry sauce:
1. Reduction:
One of the most common methods to thicken a curry sauce is by reducing it. To do this, simmer your sauce over low to medium heat, allowing excess moisture to evaporate. As the liquid decreases, the sauce thickens. This technique works well for tomato-based sauces and thinner curries. Be patient and stir occasionally to avoid burning or sticking to the bottom of the pot.
2. Roux:
A roux is a classic French technique that works wonders in thickening curry sauces. Simply melt butter in a pan, add an equal amount of all-purpose flour, and stir continuously to create a smooth paste. Cook the roux for a few minutes to get rid of the raw flour taste. Then, slowly incorporate it into your curry while stirring to avoid lumps. It not only thickens but also adds a subtle nutty flavour.
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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.
For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.
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FAQs
As we've mentioned, some Indian dishes use a cream-based curry sauce. Usually using a cream is combined with other thickening and flavour-adding ingredients, such as carmelized onions blended into a paste (or simply minced and clarified).
How to thicken curry sauce without cream? ›
Make a Roux
- Make a roux with equal parts flour and butter. In a saucepan over medium heat, melt a tablespoon of butter. Then, add a spoonful of all-purpose flour to the butter. ...
- Next, thoroughly incorporate this paste into your curry sauce with constant stirring. As the sauce continues to simmer, It'll thicken instantly.
As we've mentioned, some Indian dishes use a cream-based curry sauce. Usually using a cream is combined with other thickening and flavour-adding ingredients, such as carmelized onions blended into a paste (or simply minced and clarified).
Why is my curry always watery? ›
Curry becomes runny if it has more water content, so cook it for few more minutes to let the water evaporate and curry turns thick(this also turns flavors stronger). Also make sure not to overcook the curry. If it is more runny usually I add 1 tablespoon of besan flour.
How to thicken a coconut milk-based sauce? ›
You can use cornstarch or all-purpose flour as a thickening agent. Dissolve some cornstarch or cornflour in a bowl with cold water to make a slurry. Then add the slurry to the coconut milk and boil until it reaches your desired consistency.
How do I make my curry thicker? ›
How to Thicken Curry
- Add dairy. Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce.
- Add ground nuts. ...
- Add lentils. ...
- Add peanut butter. ...
- Add a tomato product. ...
- Start with a roux. ...
- Use a slurry.
The 10 Best Substitutes for Heavy Cream
- Milk and butter.
- Soy milk and olive oil.
- Milk and cornstarch.
- Half-and-half.
- Tofu and soy.
- Yogurt and milk.
- Evaporated milk.
- Cottage cheese and milk.
Transform your curry with a simple topping! Toasted sesame seeds, shredded coconut, or a sprinkle of fresh pomegranate will add another layer of depth to your creation. Leftovers: Make curries go further by adding pulses like chickpeas and yellow split peas.
What is the secret to perfect curry? ›
Tips for the Perfect Curry
- Use fresh spices. For the best results, always try to use fresh spices. ...
- Give the spices a toast. ...
- Wrap up your whole spices. ...
- Blitz your tomatoes. ...
- Onions are the key. ...
- Don't overcook your chicken. ...
- Keep your garlic and ginger fresh. ...
- Add exciting toppings.
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.
To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.
Why didn't my curry thicken? ›
Curry will not thicken if there is not enough heat after adding a roux to the pot. Factors which impede thickening include using too little roux, adding too much water, and using vegetables with a high water content.
How long do you simmer curry for? ›
Add some curry spice paste and gently cook for a few minutes. This allows the spices to release all their • wonderful flavours and aromas. Next add your meat or vegetables and cook until sealed. Finally add some water and leave to simmer for 15-30 mins depending on the recipe.
Can I use plain flour to thicken curry? ›
Use flour and cooking fat.
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.
How to thicken sauce? ›
Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.
How to make store-bought curry better? ›
Add in more dried spices.
While the store bought pastes may contain them, in my experience their aromas don't come through. So I've gotten in the habit of toasting a small amount of my own whole spices, pounding them into a powder in my mortar and pestle, then mixing that powder into my paste.
What can I use to thicken sauce instead of cream? ›
The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.
How do you thicken sauce without flour and cornstarch? ›
Gums: You can also use vegetable gums, such as xanthan gum or guar gum, to thicken sauces. Xanthan gum and guar gum are very powerful, so use minimal amounts—too much can make the sauce slimy or unpleasantly chewy. 7. Potato starch: You can use potato starch in place of cornstarch with a one-to-one ratio.
How to thicken a slow cooker curry? ›
Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any — added towards the end of cooking — will thicken sauces especially well.
