How do you make chicken curry tender?

How do you make chicken curry tender?

Marinade it in yoghurt and lemon juice first, the acid breaks down the protein fibres in the meat and makes it tender. Don’t salt the outside as this draws the juices out and makes the meat dry. Then cook it on a low heat for a long time.

What is Indian curry made of?

Simply put, it is a ‘dry mixture of spices’ that goes into making any curry. On supermarket shelves, this mixture includes turmeric, ground coriander, ground cumin, ground ginger, and black pepper.

How do you thicken curry?

Thicken With Flour Using corn starch or regular wheat flour is also an easy and popular way to thicken any sauce. For every cup of liquid in your curry, prepare 2 teaspoons of flour added with enough water to make a slurry. Pour the mixture in, stirring constantly.

Should I cook chicken before adding to curry?

If you are looking to make a curry with raw chicken, you are best browning the chicken at the start of the cooking process. That way, you can ensure it is cooked through as you prepare your curry.

What can I use instead of coconut milk in a curry?

8 substitutes for coconut milk (in curry, smoothies & more)

• Greek yogurt. We’ll start with the dairy substitutes!
• Heavy cream. Some curries or Indian dishes call for heavy cream as a thickener, so this is another choice that works well.
• Sour cream.
• Milk.
• Cashew cream.
• Almond milk.
• Soy milk.
• Oat milk.

How do I make my curry tastier?

Add yogurt or lemon juice If you are looking for a tangy flavor in your dish you can add some lemon juice or yogurt at the end as well. This will make the curry tangy and make it more flavorful.

Can you put raw chicken into a curry?

You should have a rich, flavoursome sauce, add your RAW chicken into the sauce, keep the heat medium high and seal the chicken in the sauce, stir constantly and create the deep flavour in the chicken.

How can I make my curry more flavorful?