How can I make a tasty curry without being too hot?
I have tried for many years to make a curry that tastes great but is not overly spicy. I made many from scratch from the base ingredients but it tends to lack flavour. I’ve heard that adding chocolate or similar can add the wonderful indian taste I crave but I have’nt found a relatively simple recipe that works yet. I’d really appreciate any recipes to try.
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4 comments a “How can I make a tasty curry without being too hot?”
Do not put in too much curry powder or chillies. Add more tomatoes and coconut cream (Santan) or yoghurt and also a teaspoon of sugar. Enjoy!
I’m not sure if you’re using the terms “spicy” and “hot” interchangeably. Spicy doesn’t necessarily mean “hot”
If you’re trying to make curry that isn’t spicy you might as well make a drink that isn’t wet. Curry is spicy.
However, you certainly can make curry that isn’t hot. If you are truly making it from scratch then simply eliminate any chile pepper based spices. If you’re using a pre-made curry powder, then you need to find one that is not hot. They do make hot and non-hot curry powders. If you can’t find a specialized spice store where you live try ordering online from Kalustyans in New York, one of the best known spice dealers in the area. They definitely sell non-hot curry powder.
Chef Mark
CHICKEN CURRY
1 medium-sized onion, sliced into rings
oil
5 ml (1 t) garlic paste
5 ml (1 t) ginger paste
15 ml (1 T) mixed masala
15 ml (1 T) curry powder
3 ripe jam tomatoes, mashed
1 410g can tomato puree
500 g chicken pieces, skinned and deboned
curry leaves
5 ml (1 t) fennel powder
5 ml (1 t) garam masala
fresh coriander leaves
Fry the onion in a little heated oil until tender.
Add the garlic and ginger pastes, and stir in the masala and curry powder.
Add the tomatoes and tomato puree.
Simmer for a few minutes until fragrant.
Add the chicken pieces and a few curry leaves and simmer slowly until the chicken is done and fragrant.
Stir in the fennel powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves.
Use a couple of tablespoons of prepared curry paste from the little cans. It’s just the right amount of heat and if you wan’t it spicier, you can add red pepper flakes and hot sauce. If you find your curry a bit too spicy, add coconut milk. It really helps mellow the heat.
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