New answers tagged

1

I'm a bit of a heretic when it comes to curries, but I think they turn out great. In addition to using stock instead of water, I suggest you try beef stock instead of chicken (unless cows are holy to you), or possibly mushroom stock. I also improve the taste of my curries by adding a small amount of soy sauce; like one of the commenters says, it's probably ...


2

The other answers have some great ideas for how to deepen the flavor of your curry! However, even if you are not interested in significantly changing your process, I think we can solve your immediate problem: my curry is too sour Let's take a look at the acidic ingredients you are using. I see three: Yogurt Lemon juice Tomato Since you only use yogurt ...


3

This is a difficult question to answer, as there's a lot of things that can potentially make a difference, including ingredient selection. I'm going to run through a things that I think might improve your dish (although, it might not give you exactly what you're trying to emulate). I wouldn't recommend putting in the spices last. It might be okay for a ...


12

Let me try to at least start this one off… Your recipe, as it stands, isn't bad for the finalisation stage of the curry, but what you are seriously missing is the base sauce. The base sauce has all your depth, & a fair proportion of your texture & mouth-feel. Your 'tweaks' are just what is needed to get the chicken right at the end. It's just the add-...


1

There has been some doubt about the grouping of the given ingredients. Some comments and answers have inspired me to look into different plant families and chemical compounds, which has been an interesting discovery. Unfortunately, I didn't find the answers to be sufficiently self-contained so I felt a need to compile my findings in an answer. But I would ...


Top 50 recent answers are included