What to add to make the curry hotter?

Answer 1

Chili powder or crushed chillies. Real curries in India aren't that hot it's a western idea. The name 'curry' comes from the Indian Koh-re which simply means 'mixed spice'.

Answer 2

Before you use this make sure you have some yogurt or banana in your house because they will cut the heat if this is too hot for you.
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Get some dried chilis from a store that has enough traffic to insure that the dried chilis are not old.
Soak the chilis, using both hot and milder chilis in hot water or fresh orange juice, from oranges not a can.
Let sit for a half hour or so. Remove from the water or juice but save the liquid. Rinse, discarding the tough stems. Slice chilis open and remove some seeds. The more seeds you leave in the hotter this will be. DO NOT TOUCH YOUR EYES or SKIN after touching the seeds. Wash your hands. Peel some fresh garlic. Do not use garlic powder or granulated garlic. Only freshl. Put the chilis and garlic into a blender along with some mild oil like corn oil. Add some cumin powder. Blend until pureed into a soft paste. Add the soaking water by the spoonful while blending to keep the paste soft, not clumpy.
Use this paste when making the curry base. I assume you are making this curry starting with sauteeing onions or shallots, whatever. But you could add it to store bought curry too. Just stir into the sauce.
Wow!
You could use fresh chilis, too.
You might also look for lime garlic pickle in the international food section of your supermarket. Makes a
Hot Hot companion to a hot dish.

Answer 3

HOT CHICKEN CURRY

2 tbsp. butter
1 c. minced celery

Saute celery in butter until tender. Add 1 (3 ounce) can whole drained mushrooms or 4 1/2 ounce jar. Add 1 cup cooked rice and 2 cups cooked chicken (cut in large pieces). Preheat oven to 350 degrees. Serves 4. Combine: 2 tsp. grated onion 1 tsp. curry powder 1/4 tsp. salt 1 tbsp. lemon juice
Fold into rice mixture. Bake 20 minutes or until bubbly. Can be doubled or stretched more or less curry powder can be used

HOPE THIS HELPS! ;)

Answer 4

Cayenne pepper can be very hot. Habenero peppers are about the hottest; but because you ask the question this way: I would go with the Cayenne pepper (dried red pepper). It's better to cook the dish and then "hotten it" or let people individually season it to the hotness they desire. See if you can serve a bit of sambal (with or with out garlic) on the side.

Answer 5

You could use cayenne or chili powder, and depending on the heat you want put it in near the end. The longer they cook the less powerful they are.

Answer 6

Cayenne pepper

Answer 7

You need to add ground chili pepper. Don;t use Cayenne, as it is not very hot.

Use Habenero

Answer 8

Hot Sauce of course!

Answer 9

chili powder, ground cayenne pepper, crushed red pepper etc.

Answer 10

I add cayenne