20-minute Turkey Curry Recipe - Savory Spin (2024)

FAQs

When to add coconut milk to curry? ›

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

Typically, it is added to curry near the end of cooking. It prevents curry from curdling. Add the yogurt slowly and whisk it into the curry till it is fully incorporated. You should not let the curry boil once you have added it.

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

A curry can be sweetened by adding honey, syrup, or sugar. These ingredients add flavour and balance to a sour or bitter curry. Add around one tablespoon of either ingredient to your curry while cooking and taste. Continue to slowly add syrup, honey, or sugar to the dish until a sweet flavour is achieved.

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. However, be careful when substituting coconut milk and cream in baked goods.

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

If it's North Indian dish, it's mostly cream in curry and hung yogurt for marination. If it's southern Indian dish, it's either yoghurt. Most of Indian cuisines don't use coconut milk. We use either fresh grated coconut or dried coconut.

A smart trick to avoid yogurt from curdling is to add a smart portion of gravy to the yogurt and whisk it in. This act is called 'Tempering'. Further, you can add the tempered curd to the hot gravy/curry. It enables a slow rise in temperature, thus preventing curdling.

If your supermarket has a brand of dahi or Greek yogurt then use that in curries. Tangy creamy yogurt is the best in Indian cuisine.

Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild. Water on the other hand dilutes the dish and makes it a bit runny.

How to thicken up a curry? ›

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.

Sizzle your spice:

Kick off your curry by heating whole spices in hot oil to unleash their flavor. Choose from cardamom, cinnamon, cloves, and seeds for the perfect base to your dish. Fresh spices are the best choice and will keep for longer in the freezer.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products.

A little palm sugar or jaggery (cane sugar) helps take the edge off the sourness whilst it remains a flavour profile in the dish. Sugars can also help to neutralise spicy heat. They do this by absorbing oils ( which changes the taste).

Tip. Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.

Coconut milk or cream can be used to balance out the heat in Thai and coconut-based curries. Acidic ingredients like lemon juice or vinegar can cut through the spiciness and provide a tangy flavor. Yogurt or sour cream can help cool down the heat and add a creamy texture to the curry.

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.

Coconut milk curdles when cooked too long at high temperatures. Coconut milk is a thick and creamy liquid that's extracted from the pulpy meat of a coconut. It's widely used in Indian, South Asian, Pacific Island and Caribbean cuisine to bring a creamy, cool flavor to spicy curries, stews and stir-fries.