How to Make Curry

It’s boring to cook delicious curries that end up being diluted. Luckily, there are quick and easy ways to fix a runny curry. You can use foods like yogurt to make curry paste. You can also use flour or cornstarch. Simmering for a few more minutes also helps the curry to reach the desired consistency.

Table of Contents

Use food

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Mix unflavored yogurt into the curry. Thick yogurts like Greek yogurt are best. You just need to slowly add a small amount of yogurt to the curry, (say, a spoonful). While stirring, continue to add yogurt little by little until the curry reaches the desired consistency. ^{[1] X Research Source}

This is great for Indian-style curries as a substitute for cream. Yogurt is also helpful if the curry is a bit spicier for your taste, as it can make the dish less spicy.

Try ketchup and tomato paste. This method is very suitable for curry with tomatoes, because it does not affect the flavor of the dish much. Tomato paste is usually thicker than ketchup and has a stronger flavor. Mix the sauce or tomato paste into the curry little by little until you are satisfied. ^{[2] X Research Source}

If you don’t have ketchup or tomato paste, you can try diced tomatoes.
For best results, you should add the tomatoes to the curry while it’s cooking rather than after it’s cooked.

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Mash the cooked potatoes in the curry. If there are potatoes in the curry, try mashing the potatoes after the curry is cooked. This is a simple way to thicken curries without spoiling or diluting the flavor of the dish. Sometimes just a few mashed potatoes is enough to thicken the curry. ^{[3] X Research Sources}

Use flour or corn starch

Try cornstarch. If you have cornstarch on hand, you can mix 1 tablespoon (15 ml) of cornstarch with 1 tablespoon (15 ml) of water. Stir this mixture in while the curry is boiling. ^{[4] X Research Sources}

If necessary, you can add a little water and cornstarch if the curry is still not enough to match 1 tablespoon flour and 1 tablespoon water.

Use flour and fat. 2 tablespoons flour (30 ml) mixed with 2 tablespoons (30 ml) fat (such as butter) can thicken curries. Scoop out a cup of curry (240 ml) and mix with flour and fat mixture. Return the curry to the pot and stir until thickened. ^{[5] X Research Sources}

You can add a little more flour if the curry is not thick enough.

Add powdered starch. Starch powder can make curry like corn starch. Add 1 tbsp (15 ml) of fine powder to the curry and stir. If the curry is still not thick enough, you can add a little at a time until the desired consistency is reached. ^{[6] X Research Sources}

Boil curry

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Turn down the flame. If the curry is not thick enough during the normal cooking time, turn down the heat to simmer. Place the pot of curry over low heat and keep an eye on it. ^{[7] X Research Sources}

Open the lid of the curry pot while it simmers.

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Simmer until curry thickens. When the curry is simmered, you will see it thicken. Stir while cooking to check consistency. Let the curry thicken to your desired consistency. ^{[8] X Research Sources}

Cooking time will vary greatly depending on the type of curry, so you need to keep an eye on the curry as it thickens. Curries can thicken after a few minutes or 10-20 minutes.

Add more water if the curry is too thick. Sometimes curries get too watery when simmered and become too thick. If so, simply add the water little by little until the curry reaches the desired consistency.

Steps

Use food

Use flour or corn starch

Boil curry

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