Whether it is the tricky combination of spices, or even getting the base sauce just right, cooking that perfect, spicy and aromatic curry can be daunting for some. That is why we’ve formulated some handy tips to give you the confidence to cook your favourite curry, with ease.
1. Use fresh spices
For the best results, always try to use fresh spices. If you open a spice bottle and the powder smells musty, or there's not a burst of aroma, it’s best to buy a fresh bottle.
2. Give the spices a toast
If you're grinding up whole spices for curries, lightly toast them in a dry frying pan first to release their fragrance. This works wonders when you’re making a butter chicken recipe.
3. Wrap up your whole spices
Whole spices such as cardamom, cloves, cinnamon and star anise can be tied into a little bag made of clean cotton or cheesecloth and popped into the bubbling curry. It's not always pleasant to bite into a whole clove or cardamom!
4. Blitz your tomatoes
If you're making a curry with a fresh tomato base, there's no need to waste time chopping tomatoes. Simply blitz them to a pulp in a food processor, pour the pulp into your pot and then add your ginger, garlic and spices. Simmer the tomatoes for 45 minutes or until the sauce has thickened and darkened to a deep red.
5. Onions are the key
Onions form the base of any memorable curry sauce. When cooking onions for curries, use plenty of oil and fry them until they are a rich, deep golden colour for maximum flavour.
6. Don’t overcook your chicken
If you're making a curry with skinless chicken breasts, be sure not to overcook them, which will make them tough. Cook your curry sauce first until it's rich and reduced, then pop the chicken slices in 10 minutes or so before you're ready to serve.
7. Keep your garlic and ginger fresh
Freshly minced garlic and ginger are best in curries. The quickest way to process garlic is to grate it on a sharp micro plane. For a large quantity of ginger, use the coarse teeth of a cheese grater.
8. Add exciting toppings
Choose a selection of cool toppings that contrast well with the rich spiciness of your curry - plain yoghurt, fresh coriander, cucumbers, tomatoes, onions, or for a retro 1970s twist, sliced bananas!
FAQs
Sizzle your spice:
Kick off your curry by heating whole spices in hot oil to unleash their flavor. Choose from cardamom, cinnamon, cloves, and seeds for the perfect base to your dish. Fresh spices are the best choice and will keep for longer in the freezer.
What is the secret ingredient for curry? ›
Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.
How to make curry taste great? ›
The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.
What makes curry more tasty? ›
The spices and the basic ingredients like ginger, garlic, onion, and tomatoes make the curry more flavourful and delicious.
How do restaurants make curry so creamy? ›
The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.
What spice gives curry its flavor? ›
A curry mix has a warm, robust spicy taste as a result of combining roasted and grounded coriander seeds, turmeric, cumin and chili peppers. Other spices commonly found within the blend are fenugreek, clove, mustard, black pepper, nutmeg or ginger.
What is the most important ingredient in curry? ›
The most common ingredient in curry dishes is garlic. Onion, cilantro, tomatoes, vegetable oil, fresh ginger root, white sugar, coconut milk and chicken stock are also common ingredients in curry recipes. For herbs and spices, curry powder, turmeric, cumin, cinnamon and cayenne pepper are popular.
Does curry taste better the longer it cooks? ›
Let it cook for as long as possible. Simmering a curry allows time for the flavours to infuse; a long, slow simmering time generally produces the best curry. Flavours will continue to infuse even when the curry is taken off the heat, so do allow time for the curry to “rest” and cool down before serving.
How do you deepen a curry? ›
Natural foods that peak umami taste receptors include tomatoes, mushrooms, onions, and roasted spice. Add umami ingredients sparingly to your curry dish for a deepened and elevated flavour.
What's missing from my curry? ›
The answer is definitely a lack of salt. Particularly if you're new to cooking or new to cooking dishes like curries and stews, you might not be accustomed to the amount of salt you need to add to your food to bring out the flavor of the dish.
If you purée it first, you will have to dries up most of that flavor to cook onions. I suggest just chop and cook them till done and purée / blend after to bring out a smooth curry base. *If adding tomatoes, cook that in first and then blend.
What is the secret ingredient in Indian food? ›
But when they did use it, they immediately got it. Asafoetida is the most simultaneously misunderstood and sublime ingredient in Indian cuisine. It is essentially a gum resin extracted from ferula, an herb in the celery family.
What is the secret to Thai curry? ›
The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
What adds depth to a curry? ›
Garnish: Transform your curry with a simple topping! Toasted sesame seeds, desiccated coconut or a sprinkle of fresh pomegranate adds another layer of depth to your creation.
