It sucks when you try so hard to make a delicious curry, but end up with a sauce that's too runny. Luckily, there are some quick and easy ways to fix a curry sauce that's too runny. You can use ingredients like yogurt to thicken the curry. You can also add flour or cornstarch flour. Boiling it for a few more minutes can also make the curry sauce thicken.
Step
Method 1 of 3: Using Foodstuffs
Step 1. Mix plain yogurt
Thick plain yogurt such as Greek yogurt works best for thickening curries. Once added, you just add a little yogurt, for example a spoon. Stir in the yogurt and add a little at a time until you get the thickness of the curry sauce to your liking.
Yogurt is a great mix as a substitute for cream in Indian curries. Yogurt can reduce the spiciness, so it's also great if the curry is spicier than you'd like
Step 2. Try adding tomato paste or puree
This ingredient is best suited for tomato-based curries because it won't change the taste too much. Tomato puree is usually even thicker than tomato paste, with a slightly stronger taste. Mix a small amount of tomato paste or puree into the curry once you add it. Add little by little until the curry is as thick as you want.
- If you don't have tomato puree or paste on hand, you can use chopped tomatoes.
- For best results, add tomato paste or puree while the curry is cooking, not after.
Step 3. Mash the potatoes already in the curry
If you're cooking with potatoes, try mashing the potatoes after the curry is done. This step is an easy way to thicken the curry without spoiling or changing the taste. Sometimes a few mashed potatoes can improve the curry sauce to make it thicker.
Method 2 of 3: Using Flour or Starch
Step 1. Try adding corn starch flour
If you have cornstarch, mix one tablespoon (15 ml) of cornstarch with one tablespoon (15 ml) of water. Stir into the curry while the curry is simmering to thicken it up.
You can add a little more water and cornstarch, at a rate of one tablespoon at a time, if the curry is still too runny
Step 2. Use flour and fat for cooking
Two tablespoons (30 ml) of flour mixed with two tablespoons (30 ml) of cooking fat, such as butter, can thicken a curry. Take one cup of curry sauce (240 ml) and mix it with the flour and butter mixture. Put the mixed curry sauce back into the saucepan with the curry and stir to thicken the curry.
You can add a little more flour if the curry is still not thick when first mixed
Step 3. Add arrowroot starch flour
Arrowroot starch can thicken curry sauce just like corn starch. Add a tablespoon (15 ml) of arrowroot starch to the curry and mix. If the curry still doesn't thicken, add a little more in the same amount until you get the consistency you want.
Method 3 of 3: Simmer Curry
Step 1. Reduce the heat
If the curry is not thick enough in the usual cooking time, reduce the heat. Let the curry simmer while being watched.
Open the pot while the curry is simmering
Step 2. Let the curry simmer until the gravy has reduced
As the curry boils, the gravy will decrease. Stir the curry as the gravy reduces to see if it's thick. Allow the curry sauce to reduce until it reaches your desired consistency.
The time it takes varies depending on the type of curry. So, keep an eye on it as the curry starts to thicken. Curry can be reduced in gravy in a few minutes, or it may take 10 to 20 minutes
Step 3. Add water if the curry gets too thick
Sometimes the curry gravy will reduce too much when it boils. As a result the curry becomes too thick. You just need to add water little by little until the gravy reaches the consistency you want.
