How do i make my curry look really yellow instead of light dingy yellow?

I’d imagine more saffron would do the trick.

Use turmeric. It makes things really yellow and it’s a lot cheaper than saffron.

i would suggest saffron.. the taste and the colouring wil be much better .. u could try turmeric too .. but saffron has a better ‘flavour’

Turmeric is the traditional Indian spice used that gives it that familiar yellow color. As a matter of fact, it is uses to give good ol’ American mustard its neon yellow color. You will see turmeric listed on your curry powder jar, as it does lend a little flavor in addition to its strong color. Besides that, turmeric is being closely studied as a preventative of Alzheimer’s disease and several other afflictions.

Healthy, colorful, and authentic — turmeric is your best bet.

If you are making Indian curry, the key is turmeric. Add it after the
ginger/garlic/onions have carmelized. But you must cook it for at least 2-3 minutes otherwise raw turmeric tastes awful & will ruin your entire dish. Do not add any cream, yogurt or coconut milk
as this will dilute your yellow color. For the “curry” base, use
tomatoes, tomato puree/paste & water or stock.

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Indian Chicken Curry

“This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.”

Original recipe yield: 4 to 6 servings.
Prep Time:20 Minutes
Cook Time:25 Minutes
Ready In:45 Minutes
Servings:4

INGREDIENTS:

3 tablespoons canola oil
2 small onion, chopped (or 1 medium)
1 medium tomato, diced
2 large cloves garlic, minced
2 tablespoons curry powder
1 teaspoon ground cinnamon
1 tablespoon turmeric
1 teaspoon chili powder
1 tablespoon garam masala
1 tablespoon cumin powder
1 teaspoon coriander powder
1 bay leaf
1 teaspoon grated fresh ginger root
salt to taste
2 skinless, boneless chicken breast halves – cut into bite-size pieces
2 tablespoon tomato paste
2 c stock or water
1 lemon, juiced
freshly chopped cilantro

DIRECTIONS:

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, turmeric, cumin, coriander, garam masala, bay leaf, ginger and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, tomatoes & stock. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf, and stir in lemon juice and chili powder. Simmer 5 more minutes. Garnish with cilantro.

Tbsp vegetable oil
1 Tbsp Yellow Curry Paste
1 can Coconut Milk
1 tsp Fish Sauce

Directions:
1 In small saucepan, heat oil.

2 Sauté Yellow Curry Paste in oil over medium heat for 1 minute.

3 Add Coconut Milk and Fish Sauce, stirring together well.

4 Bring to a boil.

5 Lower heat and simmer for 1-2 minutes

OR

Yellow Curry Paste Ingredients

12 dried thai chilis
2 tsp sea salt (or coarse salt)
2 shallots, peeled
4 cloves garlic, peeled
1 thick slice fresh galangal (or dried galangal soaked in water until softened)
1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end)
1 thick slice peeled ginger root
1 tbsp coriander seeds
1 tsp cumin seeds
2 tsp curry powder
1 tsp shrimp paste (kapee)
Preparation

Dry roast corinder seeds and cumin seeds until fragrant over low flame in a heavy bottom pan (be careful not to burn). Set aside. (See a more detailed explanation of dry roasting spices).

Pound in a mortar and pestle or process in a small blender/food processor container in the following order: dried chiles, sea salt, shallots, garlic, galangal, lemon grass, and gingerroot. Process or pound until smooth but some small pieces can still be seen.

Now add the roasted spices and curry powder. Process or pound again until the seeds are completely broken up into powder and the paste is blended through. Last add the shrimp paste and gently blend in, using the mortar or processer.

Yellow Curry with Chicken (Gaeng Ka-Ri Gai) Ingredients

3 tbsp yellow curry paste (either from the recipe above or from a can like MaeSri brand)
1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones)
2-3 small red potatoes, scrubbed and cut into 2 inch pieces
1/2 tsp sea salt
1/2 can (16oz) coconut milk, shake before opening to mix seperated milk
2 tbsp fried shallots (available ready-made in a plastic jar), optional
1 tsp fish sauce, to taste (Golden Boy brand is recommended)
Preparation

In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.

At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots (available ready made in a plastic container), if desired. Serve with Thai jasmine rice.

OR

1 lb Chicken breast meat
– (boneless, skinless)
– cut in bite-size pieces
2 c -TO
3 c Fresh veggies
— mushrooms, asparagus,
— onions, zucchini, …
2 Potatoes; peeled and
— cut in pieces, pre-cooked
2 Carrots; cut in bite-size
— pieces, pre-cooked
-OR- half this amount
1/2 c Frozen peas (approximately)
2 tb Vegetable oil
— (less if desired)
1 tb Red curry paste
14 oz Coconut milk
4 tb Fish sauce (less if desired)
1 ds Salt
2 tb Sugar (less if desired)
1 tb Yellow curry powder
1/2 c Water or chicken stock
1/2 Bay leaf

1A. Pre-cook potatoes and carrots. Don’t cook them too done, since they
will simmer with the main dish later.

1. Cut boneless, skinless chicken breast into bite-size pieces.

2. Wash and cut fresh vegetables into bite-size pieces.

3. In a heavy saucepan on medium heat, heat the veg. oil, red curry
paste, and about one third of the coconut milk. Heat 5-10 minutes,
stirring, until it forms a thin gravy.

4. Turn the heat to high, add the chicken, and cook until the chicken is
half cooked, maybe five minutes.

5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix
well.

6. Stir in the curry powder, potatoes, carrots, and water/stock. If
desired, add 1/s bay leaf. Let simmer just a minute or two.

7. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5
minutes, until fresh veggies are just done.

8. Serve (with jasmine rice…).

OR

1 lb Chicken breast meat
– (boneless, skinless)
– cut in bite-size pieces
2 c -TO
3 c Fresh veggies
— mushrooms, asparagus,
— onions, zucchini, …
2 Potatoes; peeled and
— cut in pieces, pre-cooked
2 Carrots; cut in bite-size
— pieces, pre-cooked
-OR- half this amount
1/2 c Frozen peas (approximately)
2 tb Vegetable oil
— (less if desired)
1 tb Red curry paste
14 oz Coconut milk
4 tb Fish sauce (less if desired)
1 ds Salt
2 tb Sugar (less if desired)
1 tb Yellow curry powder
1/2 c Water or chicken stock
1/2 Bay leaf

1A. Pre-cook potatoes and carrots. Don’t cook them too done, since they
will simmer with the main dish later.

1. Cut boneless, skinless chicken breast into bite-size pieces.

2. Wash and cut fresh vegetables into bite-size pieces.

3. In a heavy saucepan on medium heat, heat the veg. oil, red curry
paste, and about one third of the coconut milk. Heat 5-10 minutes,
stirring, until it forms a thin gravy.

4. Turn the heat to high, add the chicken, and cook until the chicken is
half cooked, maybe five minutes.

5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix
well.

6. Stir in the curry powder, potatoes, carrots, and water/stock. If
desired, add 1/s bay leaf. Let simmer just a minute or two.

7. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5
minutes, until fresh veggies are just done.

OR

LITTLE INFO

curry is any of a great variety of distinctively spiced dishes, best-known in Indian and Thai cuisine, but curry has been adopted into all of the mainstream cuisines of the Asia-Pacific area. Along with tea, curry is one of the few dishes or drinks that is truly “pan-Asian”, but specifically, its roots are from India.
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THATS ALL I KNOW

SORRY THAT S ALL I KNOW