How do i make my curry look really yellow instead of light dingy yellow?

Question

i made curry chicken yesterday and it tasted ok but the yellow was not as yellow as i wanted it to be..i cook the chicken in the curry water and oil then i add the beans in with the water..am i doing it wrong??

I like it with green beans..potato is good to..but i was feeling for green beans...

Answer 1

turmeric..and ask you mom she knoes trust me..

Answer 2

If you are making Indian curry, the key is turmeric. Add it after the
ginger/garlic/onions have carmelized. But you must cook it for at least 2-3 minutes otherwise raw turmeric tastes awful & will ruin your entire dish. Do not add any cream, yogurt or coconut milk
as this will dilute your yellow color. For the "curry" base, use
tomatoes, tomato puree/paste & water or stock.

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Indian Chicken Curry

"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice."

Original recipe yield: 4 to 6 servings.
Prep Time:20 Minutes
Cook Time:25 Minutes
Ready In:45 Minutes
Servings:4

INGREDIENTS:

3 tablespoons canola oil
2 small onion, chopped (or 1 medium)
1 medium tomato, diced
2 large cloves garlic, minced
2 tablespoons curry powder
1 teaspoon ground cinnamon
1 tablespoon turmeric
1 teaspoon chili powder
1 tablespoon garam masala
1 tablespoon cumin powder
1 teaspoon coriander powder
1 bay leaf
1 teaspoon grated fresh ginger root
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
2 tablespoon tomato paste
2 c stock or water
1 lemon, juiced
freshly chopped cilantro

DIRECTIONS:

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, turmeric, cumin, coriander, garam masala, bay leaf, ginger and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, tomatoes & stock. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf, and stir in lemon juice and chili powder. Simmer 5 more minutes. Garnish with cilantro.

Answer 3

Use turmeric, or what you can do is fry your chicken in the yellow curry paste, then add that chicken to your yellow curry water.

Answer 4

yes, i put the curry on the chicken and the potato before cooking it, it will com out really dark, curry is not suppose to be cooked with beans. sometimes my curry come out diffrent from how i want it. good luck.

Answer 5

Turmeric is the traditional Indian spice used that gives it that familiar yellow color. As a matter of fact, it is uses to give good ol' American mustard its neon yellow color. You will see turmeric listed on your curry powder jar, as it does lend a little flavor in addition to its strong color. Besides that, turmeric is being closely studied as a preventative of Alzheimer's disease and several other afflictions.

Healthy, colorful, and authentic -- turmeric is your best bet.

Answer 6

I agree with the turmeric, you can actually marinate the chicken with the spices and olive oil ... that will also intensify the color. I just want to say, I love Desi Chef's recipes!

Answer 7

Use turmeric. It makes things really yellow and it's a lot cheaper than saffron.

Answer 8

i would suggest saffron.. the taste and the colouring wil be much better .. u could try turmeric too .. but saffron has a better 'flavour'

Answer 9

i've heard some people use the indian yellow dye for cooking.

Answer 10

I'd imagine more saffron would do the trick.

Answer 11

add some saffron