How To Reduce Masala Taste In Chicken Curry?

Lemon juice to cashew nuts, there are many common kitchen ingredients which can be used to fix any extra spicy curry – Spicy food is not everyone’s favourite. While cooking though you take care to keep all the ingredients balanced to serve a tasty dish at times you may miss to add something or add something in excess.

This makes the dish too sweet, salty or spicy. It’s easier to adjust extra sweet or salt in the dishes but many wonder how to fix the extra spice, especially when you use garam masala, the indispensable hot spice mix used in every kitchen across India. Garam masala is widely used for both vegetarian and non-vegetarian dishes.

Excess garam masala would change the taste of the curry into bitterness and also it would change the colour of the curry, which may not be pleasant to the eye. Too much spice in the food item may also cause stomach problems. At times whenever you end up adding too much garam masala to your curry, you need not to throw that dish.

1. Here are a few cooking tips to balance out that extra garam masala in your curry.
2. If you are fond of non-veg and add more garam masala to the chicken curry prepared by you, then you can use curd for this.
3. Mix the curd well and mix it in the curry and cook it for a while, after this turn off the gas.
4. The sour taste of the curd will balance out the extra spice in the curry.

Fresh cream can also be used to mellow down the hot spicy taste of extra garam masala in a dish. Use of fresh cream is good for paneer dishes. In any paneer curry if there is extra garam masala, add 1-2 cups of fresh cream as per the quantity and the spicy taste will be adjusted.

1. Lemon juice is another useful item to fix the extra spicy vegetarian dishes.
2. Add 1-2 spoons of lemon juice to any dish prepared with vegetables and cook it for a few minutes on low flame and it will bring down the hot spicy taste of garam masala.
3. Cashew or almond paste can also be used to balance the taste of garam masala in both vegetarian and non-vegetarian dishes.

Make a paste of cashew nuts or almonds and mix it with the curry. After adding the paste, cook it for a few minutes and the spicy curry will be fixed. Read all the Latest News, Breaking News and IPL 2022 Live Updates here.

How do you make curry less spicy?

Download Article Download Article Don’t worry that all of your ingredients and hard work have gone to waste if you make a curry that is too spicy! The spiciness of curries can easily be reduced using simple ingredients, depending on what you have available in your kitchen.

1. 1 Add sour cream or yogurt if you don’t mind thickening the curry. Place 1 US tbsp (15 ml) of sour cream or yogurt into the pot of curry. Mix it in with a wooden spoon. Taste the curry to see if the spiciness has been reduced.
   • If the curry is still too spicy, continue adding a spoonful of either ingredient and tasting it to see if it improves the flavor.
   • Be careful not to add too much sour cream or yogurt, as this may make the consistency of the curry too thick.
2. 2 Use coconut milk if it matches the flavor. Many curries have a coconut base, which means that adding coconut milk can work perfectly to dial down the heat. Add 1 US tbsp (15 ml) of coconut milk to the curry sauce, and taste it to see if it has helped.
   • Simply add another spoonful or two if the first wasn’t enough, and keep tasting the curry to see if the flavor has improved.

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3. 3 Add milk if you don’t mind thinning the curry. Milk can also help to tone down the spiciness of curry. Pour 1 US tbsp (15 ml) of milk into the pot that has the curry sauce in it, and mix it in to combine it with the other ingredients.
   • Taste the curry after you add the milk. If it hasn’t reduced the spiciness enough, add a bit more and try it again.
   • Don’t add too much milk at one time, as it could change the consistency of the curry and make it watery.
   • Whole fat milk is the best to add to curries.
4. 4 Use extra oil if the recipe already includes oil. Use either an oil that tastes neutral, such as vegetable oil, or one that will complement the flavors in the dish. Only add 1 teaspoon (4.9 mL) of oil at a time, and mix it in thoroughly.
   • Always try the curry before adding more oil to see how it has changed the taste.

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1. 1 Add a handful of grated carrot or diced potatoes to absorb some spice. Place raw carrot or potato into the pot to cook with the curry sauce. Simmer the vegetables in the sauce for approximately 15 minutes, or until they are tender.
   • The vegetables that you use don’t have to be those that you originally used in the dish.
2. 2 Use extra meat to reduce the spiciness if you want to bulk up the curry. The meat that is simmered with the curry will already be helping to take some of the edge off the spice. Use an extra quarter of the amount of meat, and cook it until it is lightly browned and tender, before adding it to the curry.
   • Adding extra meat works in a similar way to adding extra vegetables, as this will help to diffuse the flavors over a larger amount of ingredients.
3. 3 Add more acidic ingredients if they are already part of the dish. If you have already used lemon or lime juice, vinegar, tomatoes, or pineapple in the curry, then you can simply add more to help neutralize the dish. Add the juice of half a lemon or a lime, 1–2 tablespoons (15–30 mL) of vinegar or tomato sauce, or ¼ cup (50 g) of fresh tomatoes or pineapple to the curry, and see if the spiciness is reduced.
   • Taste the curry after each addition to check how spicy it is before adding more ingredients.
   • Mix the extra ingredients in thoroughly to when you add them to help them properly combine.
4. 4 Make a double batch without doubling the spice to help diffuse the heat. If you have extra ingredients available and don’t mind making more food, follow your original recipe and omit the ingredient that is making it too spicy. Combine the 2 curries at the end.
   • This will help to diffuse the heat through the end result dish, which means that the curry will be only half as spicy as it was originally.

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1. 1 Make a cucumber raita as a cooling condiment to serve with the curry. Raita is a cool and fresh condiment that you can eat with curry to take some of the heat off. Simply combine cucumber, plain yogurt, cilantro, green onions, coriander, and cumin to make this refreshing dish.
   • When it comes to serving the meal, just add a spoonful of cucumber raitha alongside the curry.
2. 2 Eat the curry with papaya to help cool it down. Pieces of fresh, green papaya go well with many coconut-based curries. Remove the papaya skin, scoop out the seeds, and shred the flesh using either a papaya peeler or a mandoline.
   • You can also add a garnish of fresh herbs such as mint to the papaya, as this will help to cool the curry down further.
3. 3 Serve the curry over rice to help absorb the spiciness. Although eating curry with rice is already a popular favorite, if you haven’t tried it with the curry yet this could be a simple way to reduce the heat. Try jasmine, basmati, white, or brown rice as a base for the curry, and see if it helps to dilute the flavor.
   • Alternatively, other bland and starchy foods will have the same effect as rice. Try serving the curry with bread, quinoa, or potatoes to experiment with different flavors.

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Add New Question

• Question How do I tone down spicy food? Jillian Fae Downing is a Private Event Chef, Chef Educator, and the Owner of Jillian Fae Chef Services based out of Temecula, California. With 12 years of experience, she specializes in menu planning and menu research and development. Jillian Fae holds an Associate of Science in Culinary Arts from Orange Coast College and a BA in Mass Communication and Media Studies from Arizona State University. Private Event Chef & Chef Educator Expert Answer You might want to add coconut cream or milk. The coconut will add a nice natural sweetness which might cut through the spiciness a bit.
• Question How do you tone down a spicy curry? Drew Hawkins1 Community Answer You can turn down the heat of a spicy curry by adding dairy to it. If you don’t mind thickening the curry, add about 1 US tbsp (15 ml) of sour cream or yogurt into the pot of curry. If you’re okay with thinning the curry, pour 1 US tbsp (15 ml) of milk into the pot that has the curry sauce in it, and mix it in to reduce the heat. You could also add abouy 1 US tbsp (15 ml) of coconut milk to the curry sauce to cool it down if it matches the flavor or if the curry already has a coconut base.
• Question Will sour cream cool down a curry? Drew Hawkins1 Community Answer Yes, sour cream will cool down and reduce the spiciness of the curry. But sour cream will also thicken the sauce. If you don’t want the sauce to be any thicker, use whole milk instead. If the curry has a coconut base, add coconut cream or milk to the sauce to reduce the heat.

See more answers Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement

When cooking curry, try to add the ingredients that give it spice slowly and 1 at a time. This way you can taste the curry after each addition and avoid having a curry that is too spicy in the future. As a small thank you, we’d like to offer you a $30 gift card (valid at GoNift.com). Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Enjoy!

Advertisement Thanks to all authors for creating a page that has been read 102,574 times.

How to reduce salt in Curry?

Here are some easy tricks that can help you reduce salt in curry. You can thank us later. – ( 15 Genius and Unexpected Ways to Use Salt Beyond Seasoning ) 1. Raw Potato: Cut few slices of raw potato and put them in your dish. The potato slices will soak the excessive salt from the curry.

Let the potatoes stay for about 20 minutes and don’t forget to wash and peel the potato before putting them in.2. Flour dough: Make balls of the flour dough about 2-3 depending upon the quantity of your dish and put them in the curry. They will soak all the excess salt. Remove the balls before serving.3.

Fresh cream: Add cream to your dish to neutralize the effect of salt. It it will make the curry creamier and you won’t feel the taste of excessive salt.4. Boiled potato: You can also add boiled potatoes to your curry and leave it as it is in the curry, How to reduce salt in curry: It will add a subtle taste to your curry as well as reduce the amount of salt from it 6. Milk: Adding milk will do the same; it will also reduce the salt amount because it neutralizes the saltiness and balances the overall taste.

It will also give you curry a bit of a smooth finish.7. Onion: You can add raw as well as fried onions. If you add raw onion then cut the onion in two pieces and put it in the curry and remove it after few minutes. It will soak the excess amount of salt. You can even add some fried onions for that smokey taste and let them be in.8.

HOW TO REDUCE EXCESS SALT, SPICY IN SAMBARS&CURRIES/ಅಡುಗೆಯಲ್ಲಿ ಉಪ್ಪು ಜಾಸ್ತಿ ಆಗಿದ್ಯಾ?KITCHEN TIPS – 3

Vinegar and sugar: Add 1 tablespoon of vinegar along with a tablespoon of sugar to the curry to balance out all the flavours. Since vinegar is sour and sugar is sweet, the overall flavour and taste of the curry will even out.( 15 Incredible Rock Salt (Sendha Namak) Benefits for Skin, Hair and Overall Health ) Since vinegar is sour and sugar is sweet, the overall flavour and taste of the curry will even out The next time you put excess salt in your dish, don’t lose your heart. Keep this tips handy before your decide to prepare something new all over again! Disclaimer: The opinions expressed within this article are the personal opinions of the author.

How can I make a great tasting curry?

1) Don’t use Jars – Look. There is the odd paste or spice mix that works well. Even the pros use them. But those premade madras and tikka masala jars you know the ones, pour over and serve. Well. They have one place. And that is in the bin! Instead, make your curry from scratch,

What can I use to dilute a curry?

Add peeled tomatoes – A can of peeled tomatoes can dilute an overly concentrated curry while also providing sweetness and acidity. Both of those flavors are effective for neutralizing the bitterness of excess spice.

How do you cut garam masala flavor in half?

Make more – You can dilute any unwanted flavor in a dish by simply making a full batch without the offending ingredient and adding it to the first batch. This reduces the concentration of the ingredient — in this case, garam masala — without compromising the recipe’s integrity.

• Depending on how strong the garam masala flavor is, you may be able to get away with making a half-batch and adding it to the first full batch.
• You can also remove half of the first batch and add a half-batch to cut the garam masala flavor exactly in half.
• This would reduce the amount of money you would spend trying to save the dish.

Even if you do wind up with too much food because of attempts to dilute the dish, this method can keep you from having to throw everything out.

What should I do if my Curry is too spicy?

Download Article Download Article Don’t worry that all of your ingredients and hard work have gone to waste if you make a curry that is too spicy! The spiciness of curries can easily be reduced using simple ingredients, depending on what you have available in your kitchen.

1. 1 Add sour cream or yogurt if you don’t mind thickening the curry. Place 1 US tbsp (15 ml) of sour cream or yogurt into the pot of curry. Mix it in with a wooden spoon. Taste the curry to see if the spiciness has been reduced.
   • If the curry is still too spicy, continue adding a spoonful of either ingredient and tasting it to see if it improves the flavor.
   • Be careful not to add too much sour cream or yogurt, as this may make the consistency of the curry too thick.
2. 2 Use coconut milk if it matches the flavor. Many curries have a coconut base, which means that adding coconut milk can work perfectly to dial down the heat. Add 1 US tbsp (15 ml) of coconut milk to the curry sauce, and taste it to see if it has helped.
   • Simply add another spoonful or two if the first wasn’t enough, and keep tasting the curry to see if the flavor has improved.

   Advertisement

3. 3 Add milk if you don’t mind thinning the curry. Milk can also help to tone down the spiciness of curry. Pour 1 US tbsp (15 ml) of milk into the pot that has the curry sauce in it, and mix it in to combine it with the other ingredients.
   • Taste the curry after you add the milk. If it hasn’t reduced the spiciness enough, add a bit more and try it again.
   • Don’t add too much milk at one time, as it could change the consistency of the curry and make it watery.
   • Whole fat milk is the best to add to curries.
4. 4 Use extra oil if the recipe already includes oil. Use either an oil that tastes neutral, such as vegetable oil, or one that will complement the flavors in the dish. Only add 1 teaspoon (4.9 mL) of oil at a time, and mix it in thoroughly.
   • Always try the curry before adding more oil to see how it has changed the taste.

Advertisement

1. 1 Add a handful of grated carrot or diced potatoes to absorb some spice. Place raw carrot or potato into the pot to cook with the curry sauce. Simmer the vegetables in the sauce for approximately 15 minutes, or until they are tender.
   • The vegetables that you use don’t have to be those that you originally used in the dish.
2. 2 Use extra meat to reduce the spiciness if you want to bulk up the curry. The meat that is simmered with the curry will already be helping to take some of the edge off the spice. Use an extra quarter of the amount of meat, and cook it until it is lightly browned and tender, before adding it to the curry.
   • Adding extra meat works in a similar way to adding extra vegetables, as this will help to diffuse the flavors over a larger amount of ingredients.
3. 3 Add more acidic ingredients if they are already part of the dish. If you have already used lemon or lime juice, vinegar, tomatoes, or pineapple in the curry, then you can simply add more to help neutralize the dish. Add the juice of half a lemon or a lime, 1–2 tablespoons (15–30 mL) of vinegar or tomato sauce, or ¼ cup (50 g) of fresh tomatoes or pineapple to the curry, and see if the spiciness is reduced.
   • Taste the curry after each addition to check how spicy it is before adding more ingredients.
   • Mix the extra ingredients in thoroughly to when you add them to help them properly combine.
4. 4 Make a double batch without doubling the spice to help diffuse the heat. If you have extra ingredients available and don’t mind making more food, follow your original recipe and omit the ingredient that is making it too spicy. Combine the 2 curries at the end.
   • This will help to diffuse the heat through the end result dish, which means that the curry will be only half as spicy as it was originally.

Advertisement

1. 1 Make a cucumber raita as a cooling condiment to serve with the curry. Raita is a cool and fresh condiment that you can eat with curry to take some of the heat off. Simply combine cucumber, plain yogurt, cilantro, green onions, coriander, and cumin to make this refreshing dish.
   • When it comes to serving the meal, just add a spoonful of cucumber raitha alongside the curry.
2. 2 Eat the curry with papaya to help cool it down. Pieces of fresh, green papaya go well with many coconut-based curries. Remove the papaya skin, scoop out the seeds, and shred the flesh using either a papaya peeler or a mandoline.
   • You can also add a garnish of fresh herbs such as mint to the papaya, as this will help to cool the curry down further.
3. 3 Serve the curry over rice to help absorb the spiciness. Although eating curry with rice is already a popular favorite, if you haven’t tried it with the curry yet this could be a simple way to reduce the heat. Try jasmine, basmati, white, or brown rice as a base for the curry, and see if it helps to dilute the flavor.
   • Alternatively, other bland and starchy foods will have the same effect as rice. Try serving the curry with bread, quinoa, or potatoes to experiment with different flavors.

Advertisement

Add New Question

• Question How do I tone down spicy food? Jillian Fae Downing is a Private Event Chef, Chef Educator, and the Owner of Jillian Fae Chef Services based out of Temecula, California. With 12 years of experience, she specializes in menu planning and menu research and development. Jillian Fae holds an Associate of Science in Culinary Arts from Orange Coast College and a BA in Mass Communication and Media Studies from Arizona State University. Private Event Chef & Chef Educator Expert Answer You might want to add coconut cream or milk. The coconut will add a nice natural sweetness which might cut through the spiciness a bit.
• Question How do you tone down a spicy curry? Drew Hawkins1 Community Answer You can turn down the heat of a spicy curry by adding dairy to it. If you don’t mind thickening the curry, add about 1 US tbsp (15 ml) of sour cream or yogurt into the pot of curry. If you’re okay with thinning the curry, pour 1 US tbsp (15 ml) of milk into the pot that has the curry sauce in it, and mix it in to reduce the heat. You could also add abouy 1 US tbsp (15 ml) of coconut milk to the curry sauce to cool it down if it matches the flavor or if the curry already has a coconut base.
• Question Will sour cream cool down a curry? Drew Hawkins1 Community Answer Yes, sour cream will cool down and reduce the spiciness of the curry. But sour cream will also thicken the sauce. If you don’t want the sauce to be any thicker, use whole milk instead. If the curry has a coconut base, add coconut cream or milk to the sauce to reduce the heat.

See more answers Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement

When cooking curry, try to add the ingredients that give it spice slowly and 1 at a time. This way you can taste the curry after each addition and avoid having a curry that is too spicy in the future. As a small thank you, we’d like to offer you a $30 gift card (valid at GoNift.com). Use it to try out great new products and services nationwide without paying full price—wine, food delivery, clothing and more. Enjoy!

Advertisement Thanks to all authors for creating a page that has been read 102,574 times.

How to reduce salt in Curry?

Here are some easy tricks that can help you reduce salt in curry. You can thank us later. – ( 15 Genius and Unexpected Ways to Use Salt Beyond Seasoning ) 1. Raw Potato: Cut few slices of raw potato and put them in your dish. The potato slices will soak the excessive salt from the curry.

Let the potatoes stay for about 20 minutes and don’t forget to wash and peel the potato before putting them in.2. Flour dough: Make balls of the flour dough about 2-3 depending upon the quantity of your dish and put them in the curry. They will soak all the excess salt. Remove the balls before serving.3.

Fresh cream: Add cream to your dish to neutralize the effect of salt. It it will make the curry creamier and you won’t feel the taste of excessive salt.4. Boiled potato: You can also add boiled potatoes to your curry and leave it as it is in the curry, How to reduce salt in curry: It will add a subtle taste to your curry as well as reduce the amount of salt from it 6. Milk: Adding milk will do the same; it will also reduce the salt amount because it neutralizes the saltiness and balances the overall taste.

It will also give you curry a bit of a smooth finish.7. Onion: You can add raw as well as fried onions. If you add raw onion then cut the onion in two pieces and put it in the curry and remove it after few minutes. It will soak the excess amount of salt. You can even add some fried onions for that smokey taste and let them be in.8.

Vinegar and sugar: Add 1 tablespoon of vinegar along with a tablespoon of sugar to the curry to balance out all the flavours. Since vinegar is sour and sugar is sweet, the overall flavour and taste of the curry will even out.( 15 Incredible Rock Salt (Sendha Namak) Benefits for Skin, Hair and Overall Health ) Since vinegar is sour and sugar is sweet, the overall flavour and taste of the curry will even out The next time you put excess salt in your dish, don’t lose your heart. Keep this tips handy before your decide to prepare something new all over again! Disclaimer: The opinions expressed within this article are the personal opinions of the author.

Indira Usman