Making Curry?

Question

Hi, I tried to make a curry last night but it went a bit wrong.
I put all the spices and onions in the pan and cooked for a bit then I added the chicken, curry powder, water and coconut oil (as the recipe said). However the coconut oil and water just evaporated even though I put quite a lot in leaving me with a sludge.
Where am I going wrong or how do I stop this happening?
Thanks.

Answer 1

are you quite sure it said "oil" and not coconut "milk" or "cream"? if you followed the recipe it's flawed. there are so many out there, try another....

Answer 2

Curry of all kinds (Thai, Indian, Caribbean) is always made with Coconut Milk, not oil.

You should put the dry spices for the meat on the meat before you put in the pot. The pour in a tiny bit of oil, wait until lit gets hot and add the meat. This way, you sear the meat and it won't dry out. Make sure all sides are seared.

Then you add the onion and turn down the fire a bit.

Pour in the curry powder and stir. Right after pour in the water gradually. Pour in the coconut milk a little later as you might not want to cook that too long. The flavor will be thinned out by the evaporating water.

Make sure to put a top on your pan once you've added liquid to the mix. Simmer (very low fire) for at least 25 mins.

I've been making various kinds of curry for 12 years. This is the basic generic curry recipe. You can add yummy things like potatoes, or sweet potatoes to your mix to add some texture, or give it some sweetness. various veggies like cauliflower and water chestnut are some of my client's fav's.
Enjoy!

Answer 3

I do mine a little different. I marinate the meat in the curry, seasoning salt, scotchbonnet pepper, a few cloves of garlic and onions in a bowl overnight. I generally only use legs and thighs. Then I brown this in a pan until the chicken is browned on all sides. Then I add the water almost covering the chicken and let this simmer until the water becomes the consistency of milk. Then I add the coconut milk let it warm and serve with rice.

Answer 4

Try mine. First you chop a whole onion, four pieces of garlic, one little piece of ginger without the skin. Minced garlic and ginger will taste even better. Put a quarter cup or a little less olive oil or canola oil in a medium sized pot and turn the stove on medium high. As the oil gets hot, put onion, garlic and ginger in the pot and stir constantly with a basting spoon till it becomes free of any water and golden brown. Turn the heat down a bit so that it doesn't burn. Get about two to three lbs of chicken pieces (Thigh portion with bone cut in half with the marrow exposed tastes better), two tomatoes quartered, 3 halepeno papers cut into small pieces(use less if you want) and salt. Put the tomato and paper first and stir for about two minutes. Put the chicken in and sprinkle salt all over. Use caution when using salt - do not put to much. Put some curry powder. Use your judgement how much to use based on the quantity of chicken. Turn the stove back up to medium high and stir with the spoon to get all ingredients well mixed. Keep an eye on the pot and stir so that the chicken does not get burnt at the bottom and untill it's free of water and becomes oily enough to saute the chicken in that oil for couple of minutes. Use a tablespoon of oil if you used less oil. Discard oil if you used too much or fat is coming of the chicken. Adjust heat so that it doesn't burn. Put two cups of water and stir well. Put the lid on and turn the heat down a little. After the chicken is done, usually about ten minutes, open lid and stir. Put little bit of gravy into a cup and taste it after it cools down. Check if you have to put more salt. If you do, heat a cup of water and salt in the microwave and pour into the pot. Stir constantly till you achieve the desired strength and taste of curry. Taste and adjust with salt if you need more or adjust with hot water if it is too salty or sludgy. By the way do not use coconut oil. Later when you get better at it put some coconut milk , about 1/4th can, after the chicken is done and before your first taste to check the salt. That will produce a different type of curry, comes out great with shrmps only you cook the shrimps after making the curry.

Answer 5

That's what happens when you add the coconut & water at the same time.

Next time, try adding the coconut oil before the chicken and allow it to cook for a minute. Then add plain yogurt & curry, stir & add chicken. Let cook for 3 minutes then add water and cover. Let simmer for 20-30 minutes.

Enjoy!

Answer 6

If you don't want the fluid to evaporate, put a lid on the pan so it condenses and falls back in. It's a lot more fuel-efficient too as you can turn the cooker down but still get the same heat in the pan.

Answer 7

Keep some low sodium vegetable or chicken broth on hand to loosen up the curry sauce when you see your pot getting dry. Add a little at a time until you get the consistancy you desire.

Answer 8

u cooked it to long put the chicken and onion in first

Answer 9

you may have used too much heat. to fast. let the curry simmer. cook very slowly.