12 Yogurt Curry Recipes for a Warm + Energizing Dinner (2024)

FAQs

What kind of yogurt is best for curry? ›

If your supermarket has a brand of dahi or Greek yogurt then use that in curries. Tangy creamy yogurt is the best in Indian cuisine.

Typically, it is added to curry near the end of cooking. It prevents curry from curdling. Add the yogurt slowly and whisk it into the curry till it is fully incorporated. You should not let the curry boil once you have added it.

4. Yogurt or soured cream. A dollop of yogurt or soured cream works wonders on Indian-style curries and your chilli base if you have really gone overboard with heat.

Traditional Indian yogurts usually involve a long fermentation process that results in an intense tangy flavor. Greek yogurt is made with strained cow's milk, resulting in a thick and creamy texture. It is usually unflavored and less sour than Indian yogurt.

So, instead of cream, I use yogurt and butter (cream's close cousin) to get that rich and velvety tomato gravy for my Chicken Tikka Masala. If you are one of those people who love cream in their Chicken Tikka, then swap out the yogurt and add it. It's all good.

Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

If it's North Indian dish, it's mostly cream in curry and hung yogurt for marination. If it's southern Indian dish, it's either yoghurt. Most of Indian cuisines don't use coconut milk. We use either fresh grated coconut or dried coconut.

It happens when it is added to a dish which is too hot. Adding yogert on high flame leads to curdling . To avoid it whisk it properly before putting it in a dish. While cooking with yogurt simmer before you add it in the dish ,stir , then let it boil on a medium to high flame while stirring occasionally.

If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

Tempering is a heat-treating technique that cooks use to prevent curdling. In this case, you'll need to gradually whisk the hot broth into the cold milk to bring both to the same temperature. Do this slowly until the milk is warm, then pour the combined liquid back into your cooking pot. Ta-da!

How to stop a curry from splitting? ›

You could use an emulsifier like honey (common in vinaigrettes, where it is used to make sure the oil and vinegar don't separate), added toward the end of cooking. You could also use a thickening agent, like a cornstarch slurry or a quick roux. Curry paste is also a thickening agent.

Yogurt should be thick Greek yogurt which is not very sour. If you are not sure about yogurt use or afraid it will curdle.. Use half yogurt and half cream and mix it in last step after the curry is ready.

You can also add yogurt directly to a recipe such as the sauce for Beef Stroganoff, for example. It is important to warm the yogurt slowly by adding a bit of the heated sauce and then stirring in the rest of the sauce.

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

While cream and Greek yogurt are both dairy products, they have different textures and flavors, so substituting one for the other can affect the taste and consistency of the dish. In Tikka Masala, Greek yogurt is often used to provide a tangy and creamy base for the sauce, while cream adds richness and sweetness.

What can be used in place of yogurt? Often you can substitute cream, sour cream or even milk or milk powder.

Higher-fat yogurts are the best to cook with, as they're more stable. If you want to cook with a low-fat yogurt you can increase its stability by making a paste of ½ tsp cornflour and 1 tsp water; stir it into the yogurt before you add the yogurt to the dish.