Spicy Coconut Curry Chicken and Rice Noodles Recipe (2024)

FAQs

How to spice up curry chicken? ›

What if your curry isn't spicy enough? Add a bit of cayenne, dried chile powder, or fresh chiles to boost the heat. If your curry is too hot, add coconut milk or yogurt to your sauce.

I would suggest adding either cashew nuts or almonds for thickening curry. Because these nuts infuse a nice flavour and texture.To quicken the process soak the nuts in hot water, drain and grind to fine paste. In case of almonds,the skin comes out effortlessly, when soaked. To impart richness,use milk while grinding.

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.

Curries derive their spice from peppers—fresh, dried, blended in a paste or in powdered form—so adding extra chili peppers is an easy way to make your curry spicier. If you make your own curry or garam masala spice blend, add extra cayenne pepper to the mix.

The more you cook it the more the intensity infused into the dish. Especially spices like chilli(any variety, and any form, whole or powder) and black pepper make the dish spicier the longer they stay in the dish, especially in water based dishes like curry or sauce.

Let it cook for as long as possible. Simmering a curry allows time for the flavours to infuse; a long, slow simmering time generally produces the best curry.

If you're hesitant to add fat, you can also dilute the heat of a curry or stew by adding more water.

Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.

Does milk make curry thicker? ›

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.

Step 3Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. If sauce is too thick, add more water, a tablespoon at a time, until desired consistency is reached.

Regular Milk: Regular milk, especially in the form of cream or yogurt, is often used in curries from regions like North India. It can add a creamy texture and mild flavor to the dish. Creamy curries like butter chicken or paneer tikka masala often use milk or cream to achieve their characteristic richness.

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.

A dish could use both: yogurt marinade then a bit of cream to finish. For richness and a hint of sweetness along with a wonderful aroma, coconut can't be beat but will be a discernable flavor in most curries. Many restaurants are making use of coconut where it is less than traditional with good results.

Umami is one of the basic five tastes and is often described as a meaty, savoury deliciousness that deepens a dish's flavour. Natural foods that peak umami taste receptors include tomatoes, mushrooms, onions, and roasted spice. Add umami ingredients sparingly to your curry dish for a deepened and elevated flavour.

A curry mix has a warm, robust spicy taste as a result of combining roasted and grounded coriander seeds, turmeric, cumin and chili peppers. Other spices commonly found within the blend are fenugreek, clove, mustard, black pepper, nutmeg or ginger.

I went with broccoli, carrot, onion, snow peas and tomato, but you could go with just bell peppers and onion, potatoes, cauliflower, etc. – whatever you wish! As for the spices I kept it simple with curry powder* and a pinch of cayenne. But you could also just add a dried red chili for a similar effect.