Spicy Coconut Curry Chicken and Rice Noodles Recipe (2024)

FAQs

How to spice up curry chicken? ›

What if your curry isn't spicy enough? Add a bit of cayenne, dried chile powder, or fresh chiles to boost the heat. If your curry is too hot, add coconut milk or yogurt to your sauce.

You can use cornstarch or all-purpose flour as a thickening agent. Dissolve some cornstarch or cornflour in a bowl with cold water to make a slurry. Then add the slurry to the coconut milk and boil until it reaches your desired consistency.

Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.

Curries derive their spice from peppers—fresh, dried, blended in a paste or in powdered form—so adding extra chili peppers is an easy way to make your curry spicier. If you make your own curry or garam masala spice blend, add extra cayenne pepper to the mix.

The more you cook it the more the intensity infused into the dish. Especially spices like chilli(any variety, and any form, whole or powder) and black pepper make the dish spicier the longer they stay in the dish, especially in water based dishes like curry or sauce.

Lemon, lime or vinegar

Adding a squeeze of citrus, a splash of vinegar or some salt may also work (for both coconut-based and other curries like this goat curry) as they will balance out the flavour.

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.

Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.

What can I add to curry to make it spicier? ›

Hot Tip #4 (Spicy) Add a real kick to your curry by tempering mustard seeds, crushed red chillies, and curry leaves. Add this mixture to your dish at the very end to create a sizzle in your sauce. These spices are guaranteed to leave you feeling hot, hot, hot!

Step 3Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. If sauce is too thick, add more water, a tablespoon at a time, until desired consistency is reached.

Heavy cream is commonly used to make gravies rich and creamy. Some of our most beloved dishes, such as butter chicken, shahi paneer, malai kofta, korma, etc., all require the use of heavy cream. After all, it's what gives these dishes their impeccable taste. Without it, they'll just taste like ordinary curry.

Regular Milk: Regular milk, especially in the form of cream or yogurt, is often used in curries from regions like North India. It can add a creamy texture and mild flavor to the dish. Creamy curries like butter chicken or paneer tikka masala often use milk or cream to achieve their characteristic richness.

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.

Umami is one of the basic five tastes and is often described as a meaty, savoury deliciousness that deepens a dish's flavour. 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.

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.

Cumin, coriander, bay leaf, cinnamon, curry leaves, pepper, and fenugreek seed are just a few of the spices you can experiment with. Acid ingredients like tomatoes, lemon, yogurt or tamarind can be used to give taste and acidity to the dish.