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how to thicken curry

How to Thicken Curry

Learn how to thicken curry with easy cooking methods and using thickening ingredients. All these methods are tested and perfected in my kitchen. Turn the runny curry into thick, smooth, and velvety curry texture.
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Course: Main Course
Cuisine: Indian, International, Pakistani
Keyword: how to thicken curry
Author: Hinz

Ingredients

  • Curry thickening methods
  • Thickening ingredients

Instructions

  • Cooking Methods to Thicken Curry
  • Sauteeing
    It’s important to properly saute the initial ingredients in your curry like ginger garlic and onion. If it’s well cooked on specified temperature then it has tendency to blend well with other ingrdients of curry.
    Many of my friends must be thinking then use paste. Yes, you can! but still you need proper timing to sauteed the ingredients with oil or butter.
  • Simmering
    Yes, there is no doubt simmering is the best cooking method to thicken the curry. It requires to cook curry below the water boiling point. If you are making meat curry then it perfectly fits. It’s not only thicken the curry but also saturate the meat broth to enhance the flavor.
    Simmering the slow heating process that takes time to thicken gravy. If you want to expediate the process then switch to High flame cooking.
  • Lid on and off
    This is the most effective technique to thicken the curry and mostly used in Indian cooking. You can remove the lid and cook on high heat to evaporate excess water. As the water level reduces, place the lid and cook on steam to have thick gravy with floating oil on surface. If you have big pot then thicken process will be fast compared to small pot.
  • High Flame Cooking
    Similar to lid on and off but here, you will only cook on high flame to cook the curry. Most apply to thicken chicken curry. Restaurant chefs use this method to cook quick dishes with curry. Chicken Karahi is the best example of high flame cooking.
  • Ingredients to Thicken Curry
  • Yogurt or Cream
    Use thick or Greek style yogurt to thicken the curry. The particles in yogurt has great tendency to blend with curry spices which will not only thicken the curry but also improve the taste. Use the amount of yogurt as per your curry quantity. If you want to reduce 1 cup of water then add 1 tablespoon of yogurt on medium flame and give it a quick stirring to blend with spices. Mostly the yogurt used in Indian cooking.
    Cream is the alternative of yogurt and used in several type of curry to give a cream rich look. Here is the example of Creamy Garlic Chicken.
  • Tomato Paste
    Yes, you can use the paste of fresh tomatoes. Remove the skin and blend it. It will work as a soft thickening agent with sweet, sour and tangy flavor. Mostly used in Indian cooking. Indian chicken tikka masala is the best example.
    On the other hand, the canned tomato paste will work as a hard thickening agent with strong umami flavor. Mostly used in British style chicken tikka masala recipe.
    If you want to thicken your curry with luster then nothing is good than butter. Mostly people skip butter with clarified butter (desi ghee) which also good and add flavor in curry.
  • Ground Nuts
    Ground almonds, cashews, peanuts, and walnuts works best to thicken the curry. In Indian cooking, most of the Mughal recipes use ground nuts in curry not only for thickening but to add taste.
  • Lentil Puree
    Boil the lentils that you like with salt and peppers and blend it to make a nice puree. Now you are ready to use in your curry sauce.
  • Veg Puree
    If you are making a hard time thickening curry with meat then veg puree can easily do the job. You can use the blanched vegetable of your choice and make a thick paste just by blending and adding in a curry. It will improve the taste and keep you relaxed during the thickening process.
    Spinach puree is the best. Alternatively, you can use potatoes, pumpkins, carrots, and cauliflower.
  • Slurry (With Corn flour or Cornstarch)
    Normally used in Chinese style cooking. You can thicken the stew, soup, gravy or any curry.
    Slurry can be prepared by adding cornstarch or corn flour with water or stock (broth) and then added to hot liquid soup, sauce, or curry. Keep stirring while pouring otherwise the lump will form. It will make a quick transformation to thicken curry so precisely monitor the quantity.
  • Roux
    In simple words, roux is the cooked form of slurry which I feel has a better taste. More like a nutty flavor as the corn flour or cornstarch is cooked with butter to make a desired brown color then liquidate with water, broth, or milk. Simple and easy way to thicken curry with the roux.

Notes

3 quick tips before making curry:
  • Always monitor the water quantity while making curry.
  • Stirring is very important to make thick and smooth curry.
  • Cook all the ingredients at the right temperature.