Ground Beef Curry Recipe & Video - Seonkyoung Longest (2024)

FAQs

Why is my curry so watery? ›

Excess moisture from frozen ingredients: It's acceptable to use frozen ingredients when you're making any type of curry recipe, but adding them to the dish still frozen means they will defrost during the cooking process. This leeches excess liquid into the sauce and causes a runny curry.

You can use foods like yogurt to get the curry to thicken. You can also add flour or corn starch. Simmering the curry for a few extra minutes can also get it reach the right consistency.

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.

You make the curry in your skillet and once the curry is ready, you add the chicken and cook it in the curry. Then you add the heavy cream to make it rich and creamy.

Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Coconut milk or cream:

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Make a Roux

Then, add a spoonful of all-purpose flour to the butter. Cook on low heat until this mixture forms a paste, then continue to cook until it has a nutty aroma. Next, thoroughly incorporate this paste into your curry sauce with constant stirring. As the sauce continues to simmer, It'll thicken instantly.

Can I thicken curry with flour? Yes, curry is best thickened with cornstarch or arrowroot flour. Combine 1 tablespoon starch/ flour with 2-3 tablespoons water or curry sauce to make a slurry. Add to the pot and simmer for 2-3 minutes until thickened.

Adding dairy is an ideal way to dull down the heat in hot spicy food.

Do I really need coconut milk for curry? ›

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.

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.

Take your time: A good curry doesn't have to take hours but it's important to allow ingredients such as onions to cook properly, to get the most flavor out of them. Another trick is to save powered spices like garam masala until last.

Cooking cream

As a result, it works well in very hot dishes (in the oven, in the pan and basically anywhere). Cooking cream's best friends are curries, casseroles, custards, baked desserts, and pasta sauces, and the cream base helps to create smooth textures and gives an added richness.

As we've mentioned, some Indian dishes use a cream-based curry sauce. Usually using a cream is combined with other thickening and flavour-adding ingredients, such as carmelized onions blended into a paste (or simply minced and clarified).

The simplest thing you can do is simmer the sauce for an extended period, about 15 to 30 minutes, to reduce the liquid. Make sure the heat is on low so you won't end up drying the sauce too much, overcooking some ingredients, or worse, burning the bottom of the curry.

Get rid of it with science! Let the excess liquid evaporate away by bringing the substance to a boil or a simmer until the desired consistency is reached. This method is great for sauces – including a quick pan sauce created after cooking a protein – and gravies that are only marginally looser than desired.