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Curry and Polenta questions
Delzhand
Registered User, Transition Team regular
Registered User, Transition Team regular
Not in the same dish, of course. I just didn't want to make two separate cooking threads.
1) I made pesto-chicken on polenta today, but I've got way more polenta than I expected. What should I do with it? I might toss a bit on the grill later, but I'll still have a lot left.
2) I have a hard time making curry. It always comes out really watery. Does anyone know any curry recipes that come out creamy rather than soupy?
1) I made pesto-chicken on polenta today, but I've got way more polenta than I expected. What should I do with it? I might toss a bit on the grill later, but I'll still have a lot left.
2) I have a hard time making curry. It always comes out really watery. Does anyone know any curry recipes that come out creamy rather than soupy?
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You need to give more information on the type of curry you're making. thai curry is supposed to be watery, for example. Indian curry is often thickened with standard thickeners like flours or tomato paste.
While the dish is good, this particular recipe might suck but probably not. I make it in a cast iron skillet.
In answer to #2. Just add some flour to it and that should thicken it up but shouldn't affect the taste as EggyToast said.
Flour does affect taste. For a better thickening agent use corn starch.
but they're listening to every word I say
Or arrowroot.
Be aware that it takes a few minutes for the cornstarch to reach it's maximum thickening potential, and a little cornstarch goes a ridiculously long way. Like a full sized 10" saucepan full of watery curry, I'd whisk in maybe a half teaspoon of cornstarch and let it simmer for 3-5 minutes.
[edit] Also, if you have the time, simmering is the #1 way of thickening, in my opinion. I have a balsamic cream sauce I only make about once every three months because it takes a good hour plus of careful simmering to get it just right.
That and it uses heavy cream, which aint exactly known for it's nutritional value.
If simmering doesn't work, then I would go with the other methods mentioned.
As far as thickening any broth/stock based dish, simmering is definately the best way to thicken with causing the least change in flavor.
+1 on all of the options listed so far, they've helped me in the past in thickening any broth dish. (Other then Arrowroot, I have not tried this)
Not trying to take over your Thread but, does anyone happen to know a good place to get Curry recipes? It really is one of my favorite dishes, I think the only reason I have not tried making it so far is just fear of failure and ruining the dish for me.
Cook your meat (eg. chicken) or mushrooms.
Add tomato chunks and chopped veggies of choice, like bell pepper.
After the veggies have softened up, add the paste and creamed coconut flakes.
Add the lentils.
Let it simmer until it has had the time to take up all the flavors.
Serve with rice and enjoy.
If the sauce is too thick, you could add a bit of water, if it's watery, you should add more creamed coconut. The tomatoes form the basis of the sauce, so don't skimp on them.
Seconding this request. I've made Indian/Japanese curry from a block that I can buy in the international aisle, but I'd like to try my hand at making it from scratch.
Also, when using flour to thicken, when and how do you add it in? I tried to thicken my most recent batch, and ended up with hard dumpling clumps of flour floating around.
One of the most basic ways that I know of for soup (Curry Specialists please confirm if this works for curry also) is to make a paste of flour and either Water, cold stock, or milk. Generally you want 1 1/2 teaspoons of flour per cup of liquid in the soup, you would mix this flour in with twice that amount of cold stock or water (I.E. 3 teaspoons of flour and 6 teaspoons of cold stock).
Then stir the paste into the soup and let it simmer for 5 minutes.
Depends on the dish. If you're unhappy with the consistency of the soup at the end and you don't have time/don't want to let it simmer down then I'd suggest using cornstarch and a little bit of cold water (or other liquids such as wine or stock). Whisk them together until you have a slurry. Stir some of the slurry into the soup then let it come back to a simmer. As people have said before, corn starch is very effective in small amounts and it takes a bit to reach it's full potential.
The general idea is small amounts at a time until you're happy with it. There's no exact amount to use.
Another great way to thicken is using a roux. It's basically butter (or fat in general) and flour. Melt butter in a pan and then slowly whisk in flour until it's about equal parts. Letting it cook a little will eliminate the raw flour flavor. I would then add a little bit of the soup base to the roux and mix until it's thinned out a bit then add it back into the soup proper.
Roux bonus 1 : better flavor! Letting the flour brown a bit gives a nutty/toasted flavor to it
Roux bonus 2 : It's a stabilizer! It'll help prevent breakage and separation
Roux bonus 3 : Aesthetics! Depending on how long you cook the roux it'll change from white to dark brown and you can use that to color the soup should you choose to do so.
If it's firm polenta and you have access to a frier, I highly suggest frying it. Crispy on the outside, softer in the middle, Delicious! eat it with a pear (raw or grilled) and some Gorgonzola. Yum! maybe even some pine nuts on top.
In addition I would imagine that sifting the flour or even triturating it in a mortar and pestle would decrease the amount of large clumps you would have.
I usually sift it in in most occasions which makes it come down very fine and relatively distributed.
As for the OP, I usually either grill leftover polenta or just heat it up and serve something with chicken and a tomato-based sauce on top of it.
Nothings better than cold polenta sandwiches in the morning...
MMmmm....
These 2 Indian ladies really throw down. They make vegetarian and non-veggie curries and other dishes and have recipes and youtube videos of all of it. Love this site and follow them on twitter.
Polenta for breakfast is really good. Little maple syrup, some pine nuts, and you're set.