Curry- the renowned Indian dish which is preferred in every Indian house. The tangy and sour taste of curry is enough to make your mouth full of water, but sometimes curry becomes spicy, it may be normal for your family, but you may need it to be less spicy for your toddlers in your house or for your family members who don’t eat spicy food.
So we have brought you five ways in which you can make curry less spicy:
It’s not really a curry without vegetables, and if your curry is spicy, adding extra components to any dish is the simplest approach to distributing heat; in most cases, more vegetables will be the choice you have on hand, and they cook faster than some other possibilities. Potatoes and sweet potatoes, for example, are extremely effective.
A sprinkle of sugar or a teaspoon of ketchup in a tomato-based meal like this Cape Malay chicken curry may assist. However, if you don’t taste as you go, you can wind up with an extremely sugary meal.
Well, it’s always a myth that making curry less spicy will snatch its taste, so we have brought a famous Indian chicken curry recipe just for you (less spicy ), which will give the same taste and prove the myth wrong.
- 2 tablespoons oil (vegetable)
- 1/2-1 pound of meat, chopped into bite-size chunks (can use pork, chicken, beef, goat, or lamb goat)
- 1 diced yellow onion
- 3 garlic cloves, minced
- 2 tablespoons ginger root, grated
- 1/2–2 teaspoons garam masala, curry powder, or a combination of the two
- 2 quarts stock (can use chicken or vegetable)
- 2 medium chopped tomatoes or 1 (15.5 oz) can diced tomatoes
- 1/2 cup full-fat Greek yoghurt, coconut milk, or heavy whipping cream
- Step 1: Searing the meat before adding it to the curry is a terrific method to add layers of flavour, but you’ll need to do it in stages to obtain an intense sear and avoid steaming. In a large skillet, heat the cooking oil over a moderate flame.
- Step 2: Cook the meat in stages for approximately 5 minutes, browning it on both sides. There’s no need to cook it all the way through—there’ll be plenty of time to catch up! Remove it to a platter and tuck it away while you finish browning the other meat.
- Step 3: After the beef has done browning, add the chopped onion to the pan and cook for 5 minutes over medium-high heat, or until it has softened and begun to caramelize on the edges. There should be plenty of oil remaining in the pan, but if necessary, add another glug.
- Step 4: Now comes the fun part: toss in the garlic, ginger, and seasonings. Blossoming the spices is an essential step in making a good curry because it releases important flavour components. You just need to cook the garlic for approximately 30 seconds; you don’t want it to brown and turn harsh. When the scent in the room becomes utterly intoxicating, you know it’s finished!
- Step 5: Toss in the tomatoes and broth. Bring the mixture to a low simmer for approximately 5 minutes to let the flavours mingle. If you’re using meat, return the browned meat to the sauce that’s been simmering and reduce the heat to low. Cook for 5 to 10 minutes, covered until the beef is cooked through and soft.
Note: To make a richer curry, remove it from the stove and stir in 1/2 cup heavy whipping cream, coconut milk, or full-fat Greek yoghurt.
- Step 6: It’s time to dive in after the curry has thickened and become saucy. Pour the sauce over rice and serve. To balance the tastes, garnish with chopped fresh cilantro.
Final Thoughts On How to Make Curry Less Spicy
Now that we know how to make curry less spicy but retain all that incredible flavour from the plethora of ingredients available, be sure to let us know how you get on!