I would like to try curry, but I dont like a lot of heat.?

Question

Any help would be great

Answer 1

I love curry but don't like the heat either. I take it you mean making it at home. I just don't put in nearly as much as the recipe calls for. I played around really till I hit it right for the few curry recipes I do. I used very little and every time I made it I used a bit more till it gave things a nice curry flavor with no afterburn. I do the same thing with chili powder and anything else that is "hot"

Answer 2

Japanese curry is a good way to start. It is generally mild.

There are package mixes available @ many Asian grocery stores or in the ethnic food sections of supermarkets.

S&B and House are my favorite brands. Just follow the package directions - it is so easy to make.
More info. & photos:
http://japanesefood.about.com/od/curry/a/aboutcurry.htm
http://japanesefood.about.com/library/pictures/blcurrymix.htm

Thai & Indian cuisine also offer mild curries that have a lot of flavor without a lot of spicy heat.

Refer to your local paper for restaurant recommendations. Explain what you want to the server & ask for recommendations.

Another way to use curry is to mix a bit of a mild Indian curry blend w/ yogurt and use it to marinate chicken before grilling it.

Add about 1 tblsp. of the spice blend to 1 cup of yogurt & blend. Add some boneless, skinless chicken breasts or thighs & let marinate for at least 1 hour or overnight. Best grilled but you can bake it too.

Link to some information about Thai curry: http://www.foodnetwork.com/food/ck_cooking_guides/article/0,,FOOD_16096_3787937,00.html

Answer 3

Here is the recipe I use. I posted this recipe previously at this site for another asker who was new to making curry. She reported that she tried it and it turned out well. Most curry powder is fairly mild, so if you keep the amount of curry powder to about 2 or 3 teaspoons, it should be fine...
For the basic sauce::
Slice an onion into wedges and stir fry these in a little oil over medium high heat for about 3 or 4 minutes. Sprinkle in about 1 tsp of curry powder while stir frying the onions. Reduce heat to medium and add 2 cloves diced garlic (or omit if you don't like garlic). Add one can of chicken broth and one can of cocanut milk. Mix 2 tsp ordinary flour in a little water and add to the sauce. Add additional curry powder to sauce, to taste. Bring sauce to boil, then lower heat to very low. At this point you can add the chicken to the sauce. Cover the pot and cook about 40 minutes (if using whole chicken parts with bones) or till chicken is done. (I would recommend quickly frying the chicken before adding to sauce. If using whole chicken parts with bones, then brown the parts on both sides in some oil before adding to sauce. Or if using cut-up filets, stir-fry these in some oil before adding to sauce.) When chicken is done, remove chicken to a plate. Now reduce the sauce to desired thickness by boiling over high heat, stirring continuously. When sauce is thick, combine with chicken and serve. This is the basic sauce. Once you have mastered making the basic sauce, start experimenting with adding other ingredients, like green or red belle peppers, a little soy sauce, cayenne pepper to spice it up, Thai ingredients like lemmon grass, raisins, almonds, etc.

Answer 4

try a chicken korma this is so mild i wouldnt even class it as a curry then try chicken tikka massala thats yummy after that try making your own and just put a pinch of curry powder in if its too hot for your taste add a litlle cream or yogurt or coconut cream all of these will cool it so keep them on hand