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What can I add to a chicken curry sauce?

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I'm having chicken curry tonight, and the only pre made sauce is one of the 4p ones from Asda. Is there any veg or other ingredients I can add to it to make the thin sauce a bit more substantial? I ha…
grosvenorgambler Avatar
banned7y, 5m agoPosted 7 years, 5 months ago
I'm having chicken curry tonight, and the only pre made sauce is one of the 4p ones from Asda. Is there any veg or other ingredients I can add to it to make the thin sauce a bit more substantial? I have already decided to add an extra onion. Would carrots work? Or beetroot?

Thanks.
GG
grosvenorgambler Avatar
banned7y, 5m agoPosted 7 years, 5 months ago
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#1
Chilli peppers :thumbsup:
#2
indian curries (homemade) generally have peas in them........carrots might work but i doubt beetroot would taste very nice :?
1 Like #3
tomatoes.. add 2 to 1.. 2 tomatoes and 1 onion.. both as fine as possible. Also add a lil garlic and ginger paste if you have some!! This is bulk the gravy/curry ie make more of it. To bulk the actual bits, try half chopped potatoes (peel cut in half and micro for 2-3 mins), or peas as mentioned. You can also put sliced lightly fried mushrooms!
#4
Chicken :?

Seriously though tinned tomatoes would be good
1 Like #5
Mushrooms, peas, onions.

If the sauce is a little thin, add some corn flour to some cold water (small amount- like a mouth full) and mix.
Add this mixture to the boiling curry, and stir. this will thicken the sauce.

Add some coconut milk/cream too....and fine chopped garlic
#6
peppers, okra, anything you like really dont think beetroot would work tho . carrots would be fine tho if you want
#7
Mushrooms cooked seprate and thrown in when its done would bulk it up..they tend to effect the taste if you cook em together
1 Like #8
liquidise a can of plum/chopped tomatoes, add that to some onions (lightly fried) let it cook for a couple of mins and then add your jar of curry sauce, will be awesome :)
#9
unileeds
tomatoes.. add 2 to 1.. 2 tomatoes and 1 onion.. both as fine as possible. Also add a lil garlic and ginger paste if you have some!!


+1 for tomatoes and garlic...although toms are generally used to make the sauce so not sure if they would help bulk it out as such....would just have loadsa sauce

as for garlic,my (indian) friend used to fry onions, mixed herbs, garlic powder and tumeric as a start to practically any indian based dish....
#10
Mmmm...chicken curry!

Might treat myself to a takeaway tonight now I've read this thread.
1 Like #11
Try and add potatoes or chickpeas, you could add a tomato to give a bit of thickness to the curry sauce. :)
#12
PLEASE PLEASE PLEASE dont ever add cornflour.. or for that matter cocunut water/paste.. !
#13
unileeds;6420897
PLEASE PLEASE PLEASE dont ever add cornflour.. or for that matter cocunut water/paste.. !

Whats wrong with coconut milk? :? 'Tis the second time I've seen you say this. :)
1 Like #14
zenee
Try and add potatoes or chickpeas, you could add a tomato to give a bit of thickness to the curry sauce. :)


I was going to say chickpeas too what about baby sweetcorn?
1 Like #15
lentils, blended with a little bit of water. Thickening agent.

An onion with some tomatoes for flavour.

CURRY FTW.
#16
Peppers,baby corn on cobs.
#17
Marina
Whats wrong with coconut milk? :? 'Tis the second time I've seen you say this. :)


you dont add coconut milk to any northindian curries!! Coconut milk is fine for Goan/coastall and southern curries. I have never seen cocunut being added to a curry made from Tomato Onion Ginger garlic base!! Having said that, if you like it that way, no one should stop you! But as the curry base is quite rich to beginwith, adding coconut water will really make the curry extremely heavy, and well not easy to digest!

Generally cononut water is added to curries which start with a garilc/ginger/mustard seed/onion base curry dishes!!
1 Like #18
lentils to thicken. Onions/Tomatoes. Wouldn't fancy carrots ot beetroot much and I've always hated peas in curries. Yoghurt maybe as well.
#19
fireheaven
Chicken :?

Seriously though tinned tomatoes would be good


I would have said chicken
1 Like #20
I definately wouldn't add coconut milk as it would make it sweet and water it down even more, and as already said it's more for a Thai based or Goan dish. Potatoes would thicken it a little, and as said too mushrooms, peppers, peas, maybe cauli if you have some would bulk it up.

Oh and i wouldn't add yoghurt either cos that would weaken any flavour in the sauce and water it down.
1 Like #21
if you want to thicken it the easy way just grate a Potato into it using the fine side of the grater .:thumbsup:
#22
unileeds;6421004
you dont add coconut milk to any northindian curries!! Coconut milk is fine for Goan/coastall and southern curries. I have never seen cocunut being added to a curry made from Tomato Onion Ginger garlic base!! Having said that, if you like it that way, no one should stop you! But as the curry base is quite rich to beginwith, adding coconut water will really make the curry extremely heavy, and well not easy to digest!

Generally cononut water is added to curries which start with a garilc/ginger/mustard seed/onion base curry dishes!!

^^^ Think you missed tomato there. I know what you mean by curries starting with mustard.:thumbsup: We add coconut milk (as much as needed not a lot) to all curries, meat and veg ones. Balances the heat of the chilli powder imo. But each to their own. :)
#23
chips are the only thing id eat with that cheap curry sauce.......

if you gonna add all these ingredients listed then you may as well start from scratch and save the jar for chips
#24
you could try a dog turd it might improve the taste?
1 Like #25
If you dont want to de-tract the taste to much but require the sauce thicker you need to youse cornflour 1/2 teespoon in a table spoon of water will do the trick Adding veg and things is not going to thicken your sauce is it its just making lumps of what it is
banned#26
In the end I went with the tinned tomatoes, chopped potato and onion mix. It overall worked like a treat, and the flat mates loved it. Thanks for all your help guys!
#27
try adding this next time http://www.extremefood.com/shop/product.php?productid=13&cat=5&page=2

goes well with most supermarket curry sauces
#28
Marina
Whats wrong with coconut milk? :? 'Tis the second time I've seen you say this. :)


Yeah, what's wrong with Coconut milk/cream?

Have you tried a thai curry?? It has lemon grass and coconut milk/cream in!:?

nevermind, just read the above post... but still think coconutmilk/cream works well. and to thicken (cornflour+water) works too. Although, potatoes (starch) works better.
#29
toughCookie
Yeah, what's wrong with Coconut milk/cream?

Have you tried a thai curry?? It has lemon grass and coconut milk/cream in!:?

nevermind, just read the above post... but still think coconutmilk/cream works well. and to thicken (cornflour+water) works too. Although, potatoes (starch) works better.


Ok .. like I said if you like the taste then thats fine. For all I care you can put toilet paper in it to thicken, doesnt make it right. I believe I mentioned coconut milk/cream is added usually to coastal indian/goan/south indian curries and for that matter in Thai and a couple of Oriental curries as well. coconut milk is also added to Burmese food a lot. I believe what the OP asked was for an Indian curry hence my reply. If Cornflour works for you thats fine, it is added in SOME (not all) chinese gravy dishes. I bet a chinese cook will take some offence to it, as they might use rice flour or something a bit more authentic to china.

Having said that though cornflour thickens the curry you will find on reheating it, you well get a rather lumpy loose texture not very pleasing to the eye. North Indian curries stay away from coconut (grated decicated milk or cream variety), sugar is avoided and potato mash is a total nono. You will usually have Milk cream, sometimes a lil yogurt (1 Tbsp), spinach, lots of cream, calorified butter (ghee) and more curry base (Onion, tomato, ginger, garlic) to thicken a curry.

Hope this helps.
banned#30
Thanks. Rep all round!
#31
Even though u can if u want throw in an elephant, but indian curries (authentic ones) normally dont have:

- Mushrooms
- DEF not Broccoli
- Leek
- (Okra if using chicken)
#32
capricornianz
Even though u can if u want throw in an elephant, but indian curries (authentic ones) normally dont have:

- Mushrooms
- DEF not Broccoli
- Leek
- (Okra if using chicken)


Pretty much right there.. though havent u ever had mushroom mutter!! ??
#33
I did, just that its not the norm

though i have seen "*******ized" version of indian currys with all sort of things in it.

similarly, most (that means 95% +) of currys DONT use cornflour to thicken the base. Onion gravy, tomato paste and yougurt's used to create/thicken a base

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