RecipeMuncher

Without a thickening agent such as coconut milk, yogurt, heavy cream or any kind of thickening flour, curries may turn out the undesired consistency of being “watery”. I made Indian curry the other day and wanted to share this nifty trick of alternatively thickening (and sweetening) the curry. Cooking Tip: Add a tiny piece of Japanese curry-cube (Japanese instant roux-based curry)! YESsss! Indian (Japanese Infused) Chicken Curry - don’t be confused! Usually, I will add tomato (...)